Breakfast is an important part of my day. I can never skip it. But I can’t sit down to a hearty breakfast still groggy-eyed and in my pj’s either. I start the day with a cup of tea and a digestive. Yes,that’s fuel for the heavy work to follow.
A half hour to one hour studies later, I’m off to make breakfast and lunch for boys and hubby. Waking them up, getting them fed and ready for school and work with packed meals in their bags requires copius amounts of energy. That’s where my tea and biscuit comes in handy. Ha.
Before I set to tackle the house which by this time looks like a whirlwind has passed through, I sit down for my proper breakfast. That is, I start cooking my morning meal. When you’re on a Gluten Free, Dairy Free, Sugar Free diet that’s the most sensible thing to do.
There are days I miss the convenience of having a piece of bread right out of a cellophane bag, toast it and slather it with butter. Or having a ready-made wrap and make cheesy quesadillas. Then I found this bread and I feel I’m normal again. I hear a lot about Low Carb and Keto diets for healing from the groups I follow and I was so excited when the The Ketogenic Kitchen by Domini Kemp and Patricia Daly came out.
Out of all the recipes I tried this is my favorite. Because now I can take a few slices of bread from a ziplock bag in the refrigerator, toast it and slather it with butter and strawberry jam. Breakfast is ready in a few minutes. Tada..
The main ingredient in this recipe is the hazelnut butter. But nut butters are expensive. I buy hazelnuts and toast them in the oven. Then use a food processor to make it into a butter. It’s very simple and cheap.
This bread doesn’t require a lot of ingredients but just a few which are sure to be in the cupboard of those of us who chose to eat this way. I added cinnamon and vanilla to the original recipe to give it more flavour. And for milk, I used almond milk as that’s what I have in hand and use everyday. But that can be substituted with coconut milk or any other dairy free milk. Try this out when the baking bug bites you and I’m sure you’ll love this.
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Cinnamon Hazelnut Bread – Gluten, Dairy and Sugar Free
by Farwin Simaak May-14-2017
A lovely free from hazelnut bread with cinnamon. Toast and slather with butter and pure fruit jam for a hearty and sweet breakfast.
Ingredients
240 g Hazelnuts
60 ml or 1/4 cup Almond Milk
1 tbsp Maple Syrup
4 Eggs, separated
30 g Coconut Flour
1 tsp Baking Soda
1/2 tsp Sea Salt
1/2 tsp Cinnamon Powder
1 tbsp Apple Cider Vinegar
1 tsp Vanilla Extract
Instructions
Spread the hazelnuts in a baking sheet and toast them in a pre-heated oven of 180 degree Celsius for 10 minutes until light golden in color. Cool slightly. Add the nuts to a food processor or a grinder and grind till it forms a butter. You may have to scrape sides to incorporate all the nuts. The butter should resemble a thick liquid.Butter or line a loaf pan. Seperate the eggs and beat the egg whites till stiff and peaks form.Sift the coconut flour, baking soda, salt and cinnamon and keep aside.Mix the almond milk and maple syrup in a milk pan and heat it lightly.In a mixing bowl, add the egg yolks, followed by the nut butter, and the milk mixture. Mix until combined and no lumps. Add the vanilla extract and vinegar. Then mix in the dry ingredients. Add the egg white to this mix and fold gently until well incorporated. Pour the batter in to the loaf pan and bake in 150 degrees celsius for about 45 minutes. Once done, remove from the pan cool on a rack. Can be sliced and kept in the refrigerator upto a week. Slices can be frozen as well.
Details
Prep time: Cook time: Total time: Yield: 10 Slices
