I wanted to be sure that January was really really over before re-taking the blog. I hate January, it’s like the Monday of the year. It’s long, boring, the payslip never comes and it usually means diet.
I had a lovely Christmas break, thank you very much for asking 🙂
Unfortunately, we came back and it was JANUARY and we had to start our diet, so here I am, with a couple of weeks to go, sharing basically the only recipe I actually enjoy making and eating. My problem with diets, in general, is variety. In this particular case (we are following a paleo diet), the need for a little bit of change every now and then is stronger than ever, especially for breakfast food.
The problems I encounter with paleo baking are, I suspect the ones one might encounter with any other type of specific diets. You either have to find a lot of weird (and possibly expensive) ingredients, or you use only the same 3 or 4, resulting in a bake that always taste the same.
I hope I can come back with another recipe before the end of the diet, but so far, this is the one I am relying on and gets a better results (and doesn’t taste only like coconut, or almond flour).
3/4 cup tahini
1/4 cup olive oil
1 tbsp honey
1 tsp apple cider vinegar
1/4 cup seeds (for example pine nuts or pumpkin seeds, or a mix of the two)
3 tbsp coconut flour
1 tsp baking soda
1/2 tsp sea salt
A loaf pan
1. Turn on the oven to 180 degrees.
2. In a standing mixer, or by hand, mix all the wet ingredients: tahini, eggs, olive oil, honey and vinegar untill well combined.
3. Add the dry ingredients and mix until combined.
4. Pour the dough into the lined loaf pan and bake for 30 minutes, or until, inserting a toothpick, this comes out clean.
A couple of important notes: the original recipe, fished out of an Internet site, incorporates different ingredients: almond butter instead of tahini, coconut oil instead of olive oil, and ground flaxseed instead of the seed mix. I wanted a slightly less sweet bread, so I tried with the ingredients in my recipe. I must say that coconut oil grosses me out a little bit (it looks, and feels, like wax) and almond butter, if delicious, is very expensive. You can use all the alternative (or should I say original? 😀 ) ingredients and you will get a nice loaf anyway. I also used, at some point, normal vinegar and to be honest I didn’t taste much of a difference.
I love to have this bread toasted with some honey, or with avocado, bacon and poached eggs for a weekend treat 🙂