Sugar and Gluten Free Hazelnut Or Almond Pan-Bread

Last week I posted about the Sweet Swap Challenge I’m taking part in. As part of the challenge I prepared a recipe from the recipe book I received. It’s filled with lots of gorgeous refined sugar free recipes to try. I picked this pan-bread as I really like the combination of nuts and dried fruits. Not using any flour, it’s a cross between cornbread and cake. Really yummy and quilt-free, if you manage not to eat the whole bread at once. The original recipe is from River Cottage Gluten Free by Naomi Devlin. I only changed a few things, like using the whole packet of 100g ground nuts (almond instead of hazelnut) because I thought both the eggs and the banana are quite large. Also used peanut butter, beacuse I had that at home, and no coffee. They worked very well together. I think most kind of nuts and nut butter could work together very well in this recipe. It’s very easy and takes very little time too.

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Ingredients:

1 ripe banana

100 ground hazelnuts or almonds

2 eggs

1/2 tsp honey (optional)

1 heaped tsp smooth hazelnut, almond or peanut butter

A pinch of salt

60g dried dates, pitted & chopped

1/2 tsp bicarbonate of soda

1/2 tsp fresh ground coffee (optional)

A handful of chopped walnuts

Juice of half a lemon

A knob of of unsalted butter

Method:

Mash the banana in a mixing bowl and put in all the other ingredients apart from the lemon juice and butter. Beat the mixture with a wooden spoon until smooth. Preheat the oven to 175C. Put an entirely heat-resistant pan (stainless steel) on the hob at a low heat, then – when heated through – throw a walnut-sized lump of butter in to froth. Don’t let the butter burn, but swirl it around to coat the sides. (This is very important, so your bread don’t burn and it will be easier to remove from the pan.) Beat the lemon juice into the batter and scrape it all gently into the pan. Cook on the lowest heat for 10-15 minutes, until the batter is risen and puffy looking, but still wet and uncooked on top. Place it into the preheated oven and let the bread cook for about 10–15 minutes more until the top is golden brown, firm to the touch and a skewer comes out clean. Slide a knife around the edge of the bread, place a plate on top and invert, using oven gloves to protect your hands. (I touched the hot pan twice, forgetting that it just came out of the oven. Be careful.) Allow to cool and with Greek yogurt and fresh fruit.

Sign up for the challenge, receive the recipe book and let’s make a change together!  Click here: Sweet Swap Challenge

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2 Comments

    • I have not tried it, but I’m pretty sure you can swap them for sultanas, raisins, dried mixed berries or any mixed dried but moist fruit. xx

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