Hello, my name is Kimmi and I love bread. I pretty much love all bread except white grocery store bread. White homemade bread, well, that's a different story! I love rolls! I love cornbread! I love fresh bread of almost any kind! So you get the picture...
Just because I love it doesn't mean I'm eating all that bread. I've been kicking refined flours and sugars out of my life for quite awhile deciding to focus more on a varied grain diet. Recently, I decided to try to eat for my blood type and that pretty much eliminates all wheat, dairy and corn. (SIDE NOTE: I'm working on a corn-free wheat-free "corn" bread and only have a few finishing touches before I'm ready to share with the world!) I'm interested in the paleo bread because it's loaded with nuts and seeds and no grains but the store bought stuff (yep, I sell it) tends to be hard and/or rubbery. It's not that bad but I want to have my cake (or bread in this situation) and eat it too! I also want to know where my food comes from and although store bought paleo bread only has a few ingredients, I know where my ingredients are sourced and grown.
In all this research, I came across a cookbook that's called The Joy of Gluten-Free, Sugar-Free Baking and hit the jackpot!! Ding! Ding! Ding! I found a gluten-free cookbook that wasn't full of refined flours and sugars! This cookbook is educational because it's geared toward diabetics and explains why they choose nut and seed flours over their grainy pantry-mates. The authors, Peter Reinhart & Denene Wallace, offer why they recommend ingredients as well as 80 recipes that I'm pretty excited about trying! For instance, they say to use full fat milk if you're going with dairy because the fat actually helps balance the glycemic load from the carbs in the milk. Also, avoid sweetened milk of any kind and if you want, use water. I started with a biscuit that was fantabulous and a hit with the "I wouldn't eat anything but my buttermilk & white flour biscuits." Today, I decided to go all out and try a loaf of bread. Chocked full of flax and nut flours, it came out soft on the inside, crunchy on the out and was delicious! I never thought I'd have a tall, dark and handsome loaf without grains! Without further ado, I present you my version of their Toasting Bread & Sweet Potato Biscuit recipes.
2 cups of flaxseed meal
2 cups of nut flour (I used pecan and hazelnut mixed.)
1/4 cup of Happy Hemp toasted hemp seeds
4 teaspoons of baking powder
1 teaspoon xanthan gum
1/2 teaspoon of salt
1 1/2 cups of full fat cow's milk or unsweetened almond or coconut milk (I used raw cow's milk.)
8 egg whites
1 teaspoon of honey (The authors recommend stevia but I personally don't like the taste.)
Preheat the oven to 375 degrees. Line the bottom of a 4 1/2 by 8-inch loaf pan with parchment and coat the paper and rest of the pan with oil. I used sesame. Combine milk, egg whites and honey in a bowl and whisk to combine. Quickly add
other ingredients to liquid and stir vigorously until the batter is thick and slightly sticky. Pour into prepared pan, filling 1/2 inch from the top. Bake about 45 minutes, rotate and bake for an additional 30-40 minutes. The bread is fully ready when springy in the center. Transfer to a wire rack to cool at least five minutes. Run a butter knife around the edges to ensure the loaf isn't sticking to the pan and turn out onto rack. Let cool at least 15 minutes before slicing. Store cooled bread in the fridge and toast to use.
Sweet Potato, Nut & Ginger Biscuits
2 cups of almond flour
1 cup of other nut flour (I used hazelnut but the recipe calls for pecan.)
1 1/2 teaspoon of baking powder
1/4 teaspoon of xanthan gum
1/4 teaspoon of salt (optional)
1 inch piece of ginger, peeled and grated
1/2-3/4 cup of mashed sweet potato or yam at room temperature
1-3 teaspoons of honey
Preheat oven to 350 degrees and lightly grease a cookie sheet. Whisk egg, sweet potato and honey together. Add all the dry ingredients and grated ginger and stir until the dough is stiff and playdough-like. Roll the dough into balls a little bigger than golf ball size and place on prepared cookie sheet. Using the pinky side of your hand, press a criss cross shape into the top of the ball to slightly flatten it. Bake 15 minutes, rotate and bake about 10 more minutes. I let them cool for a minute on the pan and then put in a napkin-lined basket to serve. Sorry I don't have pictures of these. We ate them all before I even thought about a picture!