
Vegan Grain-Free Gluten-Free Walnut Bread
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
Vegan I Gluten Free I Refined Sugar Free I Soy Free
Oil Free option available (see notes)
About this recipe
This bread is great served for breakfast or as an appetizer. It has a deep nutty flavor, dense texture and a little sweet taste. It pairs really well with jams, nut butters, vegan cheese, and avocado. Adding hazelnut flour deepens the flavor and creates darker color, making this bread somewhat reminiscent of rye bread. Because it is mostly made of nuts, this bread is very filling and satisfying, and packed with healthy proteins and fats. You can skip the oil and sub it with water or vegetable broth for a lighter oil-free version.
Ingredients:
3 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 full-fat 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)