A collaborative instructable with Dancing_Sam...
This bread will make you strong*. Lots of people find that flour, particularly wheat flour, does not bring out the best in them. While life might be dull unless we eat carb filled bread to exploding point every now and then, flour from wheat (and many other high carb grains) can leave us sluggish, tired and more hungry.... But avoiding all bread is a major bummer, how could anyone deny themselves the joys of the mighty sandwich? The solution: the bread of power!
This bread contains lots of goodies that you might not consider typically 'bready'. Fear not! This will give you all that sandwiching potential and not take away from your healthy aliveness. It is dairy free, gluten free, wheat free and vegetarian (but not vegan, sorry). Why the bread of power? It is high protein and has lots of good things like Omega 3 in it, plus it doesn't take too long to make, and it tastes yum -yehhaaaa!
*Well, it might, it certainly should not make you weak, unless you have a nut allergy!
This bread will make you strong*. Lots of people find that flour, particularly wheat flour, does not bring out the best in them. While life might be dull unless we eat carb filled bread to exploding point every now and then, flour from wheat (and many other high carb grains) can leave us sluggish, tired and more hungry.... But avoiding all bread is a major bummer, how could anyone deny themselves the joys of the mighty sandwich? The solution: the bread of power!
This bread contains lots of goodies that you might not consider typically 'bready'. Fear not! This will give you all that sandwiching potential and not take away from your healthy aliveness. It is dairy free, gluten free, wheat free and vegetarian (but not vegan, sorry). Why the bread of power? It is high protein and has lots of good things like Omega 3 in it, plus it doesn't take too long to make, and it tastes yum -yehhaaaa!
*Well, it might, it certainly should not make you weak, unless you have a nut allergy!
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Signing UpStep 1: Ingredients
For one loaf you will need:
Foody things
Variations:
You can probably use whatever combo of seeds and nuts you like, but we haven't tried them all, so as always experimentation is in order!
Try replacing zucchini with carrot and/or apple for a sweeter version or mashed up pulses (butter beans, chickpeas etc) for even more protein and a slightly different texture.
You could add fresh herbs or cheese, there is vast potential for food jazzing here...
Hardware:
Foody things
- 5 eggs (big organic, free range ones are best)
- 70g (2.5oz) of walnuts
- 70-90g (2.5-3.5oz) of seeds
- One courgette / zucchini (medium size)
- salt and/or handful of salty peanuts
- 1/4 teaspoon cream of tartar
- Optional secret seasoning
Variations:
You can probably use whatever combo of seeds and nuts you like, but we haven't tried them all, so as always experimentation is in order!
Try replacing zucchini with carrot and/or apple for a sweeter version or mashed up pulses (butter beans, chickpeas etc) for even more protein and a slightly different texture.
You could add fresh herbs or cheese, there is vast potential for food jazzing here...
Hardware:
- Two bowls, one to whisk egg whites in, one to mix the other ingredients
- A tool or method to grind walnuts and seeds into a flour-like crumb (no Bongo, we're not using the pillar drill again!)
- A bread tin or tins (this quantity needs a large, 1lb/450 gram loaf tin or two smaller ones)
- Baking paper to line tins
- Whisk
- Spoon, knife
- Grater
- Scales or willingness to guesstimate
- An oven (will want preheating to gas mark 5, 180C, 350F)
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For interest per 100g: - Protein 28g, Carbohydrate 13g (of which Sugar 4g), Fat 51g, fibre 7g, sodium trace. (no added sugar, unsalted peanut butter, yummm).
I used six eggs instead of 5 as mine were store-bought eggs and not as large as the fresh ones I see normally. I also used two smallish apples instead of the zuchinni.
I baked one large loaf at 350 deg F for 15 minutes or so and then at 300 deg F for nearly thirty minutes. I liken it to cooking a brownie mix. Good taste, especially improved by spreading honey on it and eating.
Thanks for posting this recipte. I'll be cooking this again in the future.
I used carrot with fresh OJ & fresh apple juice and used about a cup of my homemade almond flour (left over from another instructable favorite - Almond Milk). These did not turn out sweet or even delicious. As I ate one all I could think of were raisins. :(
Currently, I've taken the remainder of both loaves (yes, baked) and mixed them with more nuts/seeds, more of the almond flour and some water and will rebake with a bit of local honey & agave syrup to kick up the sweetness level a bit. I'll add eggs later. . .
In addition, I've added some yeast and will let it sit for a while to see what happens. Maybe I won't need more eggs! Oh, the thoughts I think! I will let you know how it all turns out!
Yippee for the Bread of Power - Not Flour!
Had to wait about an hour for it to rise, but final loaf was dense, heavy and moister than regular bread. I could eat this every day! Absolutely Delicious!
As for the honey and avaga syrup: I only used about one teaspoon of each and it was plenty! I wouldn't encourage more. It just took the edge off. As I mentioned, I truly liked the original. It's to get my husband to eat it!
Can't wait for more of your recipes! When I told friends that I made bread without flour they immediately asked for the recipe & I provided the link kso I bet you'll get lots of followers!
Thanks again for this recipe! Truly wonderful and creatively delicious!
Let us know how the yeast affects things...
Your second one sounds more like a cake of power! You are obviously keen on sweetness - I have made it in the past using grated carrot, instead of zucchini, and it was quite sweet for my tastes. But then I guess sweetness is in the buds of the devourer.
I wonder what the OJ did to the egg airiness? I imagine it doing wacky jazz?
Thanks,
B.