CRANBERRY & PECAN PALEO LOAF
THIS IS A DIFFERENT VERSION OF THE PALEO SEEDED LOAF, the tweaked recipe makes it SLIGHTLY DENSER BUT IT COMPLIMENTS THE CRANBERRIES AND PECANS REALLY WELL AND IT MAKES A GREAT ACCOMPANIMENT TO CHEESE, ALTHOUGH I'LL HAVE IT WITH ANYTHING - WHEN I MAKE THIS LOAF IT NEVER LASTS LONG IN OUR HOUSE!
Preheat the oven to 180°C / 350°F.
- Put 60g of the pecans in the blender with all the almonds and grind into a meal.
- Chop the remaining pecans into small pieces (about the size of pumpkin seeds)
- Combine all the dry ingredients in a large bowl (ground pecans & almonds, chopped pecans, ground flax, chia seeds, arrow root, bicarb of soda, salt, coconut flour, cranberries, fennel & coriander seeds)
- In a pan gently melt the coconut fat over a low heat, then remover from the heat and add in the coconut cream, cider vinegar, honey and eggs, then stir together thoroughly so everything is combined.
- Pour the wet mixture over the dry mix and thoroughly stir everything so it is well mixed and combined.
- Line an 8'' x 4'' loaf pan with parchment paper and pour the mixture into the pan, then sprinkle with any extra seeds and chopped pecans that you like.
- Bake for 45 – 50 minutes, or until the bread is golden-brown and a metal skewer or knife inserted in the center comes out clean.
- Remove from the oven and let cool completely before you remove the bread from the tin.
- The bread will keep wrapped in tinfoil or wax paper in the fridge for up to 5 days - mine never lasts that long!
- 125g almonds
- 140g pecans, plus a few to sprinkle over the top
- 30g ground flax seed
- 3tbsp chia seeds
- 60g arrow root or tapioca flour
- 2tsp bicarbonate of soda
- 1tsp salt
- 3 tbsp coconut flour
- 1tbsp honey
- 100g cranberries, chopped
- 1 tbsp fennel seeds
- 1 tbsp freshly ground coriander seeds (optional - I just love them in anything!)
- 4 large eggs
- 1/2 cup coconut cream
- 1 tsp cider vinegar
- 6 tbsp coconut fat
- Any combination of your favourite seeds to sprinkle over the top - I used some chopped pecans, pumpkin seeds, coriander and fennel seeds!