This by no means is your ordinary loaf of bread. It’s jam-packed with the most insane selection of essential fats from nuts and seeds, and protein from eggs and plant-based sources. Both these macronutrients – fats and proteins – are essential for the optimum function of our body and health. However, the beauty of the fats present in this loaf and alpha-Linolenic acid (ALA) in particular, (with the humble walnut being the richest plant-based source of ALA), is its role in supporting both cardiovascular and cognitive function.
Walnut almond bread
Makes 1 loaf, 10-12 slices
GF: DF: SF
3 cups walnuts
2 cups almond meal
8 free range eggs
2 teaspoons bicarb soda
3 teaspoons apple cider vinegar
1 cup arrowroot flour
1 cup hazelnuts, roughly chopped
1 cup golden linseeds
1 cup sunflower seeds
1 pinch sea salt
Preheat oven to 160°C and line a cm loaf tin with greaseproof paper.
Blitz two cups walnuts in food processor, then add almond meal, eggs, bi-carb, apple cider vinegar, hazelnuts, arrowroot and sea salt and blitz again until combined.
Pour into a bowl and stir through remaining cup walnuts, hazelnuts, linseeds and sunflower seeds.
Pour into lined tin and bake for 75 minutes. Allow to cool in tin, then transfer to rack to cool completely before slicing and serving.
Store refrigerated up to one week or slice and store in the freezer for four weeks.
Jacqueline Alwill is a qualified, practicing nutritionist, author of Seasons to Share and director at The Brown Paper Bag.