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!

 A delicious fruity loaf, paleo and grain free that goes with everything....butter, nut butter, eggs, cheese, pesto.....I could go on!

A delicious fruity loaf, paleo and grain free that goes with everything....butter, nut butter, eggs, cheese, pesto.....I could go on!

Preheat the oven to 180°C / 350°F.

  1. Put 60g of the pecans in the blender with all the almonds and grind into a meal.
  2. Chop the remaining pecans into small pieces (about the size of pumpkin seeds)
  3. 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)
  4. 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.
  5. Pour the wet mixture over the dry mix and thoroughly stir everything so it is well mixed and combined.
  6. 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.
  7. 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.
  8. Remove from the oven and let cool completely before you remove the bread from the tin.
  9. 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!