New Recipe: Vegan Grain-Free Gluten-Free Walnut Bread
I personally love good bread as I grew up eating it with almost everything. I remember going to the store, where they had freshly baked European-style sourdough bread every day, and eating a quarter of a loaf on my way back. It was heavy, dense and crusty, and so delicious that I couldn't help myself. However, since I changed my lifestyle, finding a good vegan and gluten-free bread was not an easy task.
Most of the breads you'll see in natural food stores are whether vegan, but not gluten-free, or gluten-free, but not vegan, or have refined sugar in them or other inflammatory ingredients like white rice flour, etc. I knew I had to create my own clean vegan bread to satisfy my requirements. This recipe was adapted from The Plant Paradox Cookbook by Steven R. Gundry, M.D., and this is something that I would like to share.
This bread is heavy, dense and absolutely delicious. It doesn't taste like wheat or rye, as it is mostly made of nuts - almonds, hazelnuts and walnuts. It has a very nutty taste and is just a bit sweet and a bit sour. Hazelnut flour adds that special gourmet flavor, so it is almost tastes like a cake. It is great served for breakfast or an appetizer with vegan cheese, jams, nut butters, etc. It is also great toasted and topped with avocado and some salt. If you are not a fan of hazelnuts, you can substitute hazelnut flour with almond flour. You can also reduce the amount of sweetener (maple syrup) to make it more savory.
Another reason why I love this bread is that it is properly paired, which means there are no protein/starch combinations, which are so difficult for our bodies to digest. Nuts are a great source of plant-based proteins and healthy fats, so this bread is very satisfying. One slice is literally enough for me to feel full in my stomach.
All our tasters really enjoyed it and gave a unanimous stamp of approval. Besides, it is really easy to make and will last you for a few days if kept in a fridge. It can also be frozen. So, try it for yourself and let me know what you think!
Roasted Cauliflower with Salsa Verde
Source: Steven R. Gundry, M.D., The Plant Paradox Cookbook, Better Vegan
Category: Vegan Baked Goods
Prep Time: 15 min Cook Time: 45 min Total Time: 60 min Makes 1 loaf
Gluten Free I Grain Free I Refined Sugar Free
Oil Free option available (see notes)
4 Tbsp. avocado or coconut oil, melted (I use La Tourangelle Avocado Oil and Kirkland Signature Cold Pressed Unrefined Organic Virgin Coconut Oil)
1 1/2 cup almond flour (I use Kirkland Signature Almond Flour Blanched California Superfine)
1/2 cup hazelnut flour (I use Bob's Red Mill Flour/Meal)
6 Tbsp. arrowroot starch (I use Bob's Red Mill Arrowroot Starch/Flour)
4 Tbs finely ground flax seeds (I use Bob's Red Mill Whole Flaxseed)
1 cup walnuts, finely chopped (I use Kirkland Signature Walnuts)
2 Tbsp. tapioca starch/flour (I use Bob's Red Mill Tapioca Flour)
1/2 tsp. pink Himalayan sea salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
3/4 tsp baking soda
6 tsp. egg replacer powder (I use Ener G Egg Replacer)
8 Tbsp. warm filtered water
1 cup unsweetened coconut milk (I use Thai Kitchen Organic Unsweetened Coconut Milk)
1-2 Tbsp. maple syrup (see notes) (I use Butternut Mountain Farm, 100% Pure Maple Syrup From Vermont)
1 1/2 tsp. raw apple cider vinegar (I use Bragg USDA Organic Raw Apple Cider Vinegar)
Prepare the ingredients.
Preheat the oven to 350 degrees F. Line 8 1/2 x 4 1/2 loaf pan with parchment paper.
Whisk together the almond flour, hazelnut flour, arrowroot starch, flax seeds, walnuts, tapioca starch, salt and baking soda in a large bowl.
In a smaller bowl, place egg replacer powder, add warm water and whisk together until well combined. Then add oil, coconut milk, maple syrup, vinegar, and mix well.
Add the wet ingredients to the dry all at once and stir until combined, being careful not to over mix (too much mixing makes the bread tough).
Immediately pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 45 minutes.
Cool completely on a wire rack before slicing and serving.
Store wrapped in the fridge for up to 5 days or freeze.
If you prefer a bread with a lighter texture, you can skip the hazelnut flour and substitute 2 cups (total) of almond flour.
For an oil free version, substitute oil with vegetable stock or water.
If you like more savory than sweet bread, use 1 Tbsp. of maple syrup or a few drops of stevia instead. Adjust to your own taste.
Non-stick loaf pan (Try USA Pan Bakeware Aluminized Steel Loaf Pan 1140LF 8.5 x 4.5 x 3 Inch )
Serve with your favorite dip or spread, vegan cheese, jams, nut butters, as an avocado toast, etc.
Other recipes added this week:
Vegan Smokey Split Pea Soup
Brussels Sprouts Salad with Macadamias and Apple
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