Grain-free Gluten-free "Bread"
I saw a recipe for this bread on the terrific blog Against All Grain. As I’ve noted before, I find eating even gluten-free grains inflammatory (and with a bigger carbohydrate punch than I can get away with, unless I want to gain weight and feel exhausted…). You could call this way of eating Paleo, but I do fear that people have come to believe that a Paleo style of eating means gnawing on huge amounts of bacon, which isn’t true at all. Paleo really just refers to eating the whole, unprocessed foods that humans evolved healthfully to eat for most of our existence – greens, roots, nuts, fruits, eggs, and free-range animals. Grains, sugar, and dairy are avoided (some people tolerate dairy better than others, although it’s worth noting that when one gives it up for a month and then reintroduces it, it’s common to notice low energy and congestion and perhaps even stomach cramps). I do eat legumes in small quantities (per my quinoa cake recipe). Healthy, naturally occurring fats – olive oil, coconut oil, avocados, grassfed animal fat, nuts/nut oils (not vegetable oils/margarines or transfats) – are not limited but in fact make up the primary source of calories. (Even though I try not to eat loads of cheese, I do still eat butter and ghee/clarified butter).
I find it an incredibly delicious and satisfying way to eat and it has certainly done wonders for my health. Eating carbohydrates in the form of vegetables, nuts, and small amounts of fruit (particularly fresh berries) instead of processed grains and sugars is the path to appetite control, glowing skin, and steady energy.
I’ll take all of those, straight up, thank you.
That’s a long introduction for how I came to make this bread! So here it is: I follow Against All Grain on Facebook so when Danielle (the blog’s lovely author, with a compelling story of how she manages ulceritive colitis with a grain-free diet) posted photos of a grain-free bread that looked like BREAD I had to give it a go. The bread is primarily raw cashew butter, eggs, and a bit of coconut flour. I’m tempted to call this a cake – a pound cake in particular – more than a bread, but I must say that it makes AMAZING French toast, the way that challah or brioche does. I could easily imagine adding citrus zest to the mix or icing a warm loaf with a cinnamon butter glaze. Needless to say, I think this is a clever recipe that can be adapted any number of sweet or savory ways. That makes it a winner in my book! (Find Danielle’s recipe here.)
I made the French toast pictured with eggs and hemp seed milk and topped it with crushed blackberries (quite terrific right now) sweetened with a bit of maple syrup, courtesy of my friend Kathy Yerich’s maple trees. My belly is pleasantly full of grain-free French toast, it’s going to be more than 70 degrees today, and I’m off to judge a butchering competition at Whole Foods Lake Calhoun.
Happy spring-y weekend! xoxo