Green Bread (Nut Free, Gluten Free, Grain Free & Paleo)

 

The original loaf was a bit of an accident. After not gathering enough almonds in the pantry, I decided to make a sunflower butter to use in my loaf. The first cut revealed something strange. My bread is green?! Suddenly I remembered the sunflower + baking soda = green. It’s a harmless reaction of the chlorogenic acid in sunflower seeds. Combined with baking soda it results in a colour change (it doesn’t effect the taste or nutritional qualities – so don’t fear, you haven’t created something crazy!)

I admit green bread is strange to eat, but it certainly peaks the interest of others, especially the little ones! The sunflower taste is also delicious and hearty – it makes a wonderful morning toast. So I dare you, give it a go 🙂

Perhaps this is the perfect recipe to keep in mind for the next St Patricks day?!

“Try them, try them, and you may! Try them, and you may I say”

 

 

Green Bread (makes 1 loaf)

 

1 cup sunflower butter (easily make your own by blending raw sunflower seeds in a food processor or high-speed blender until it works down to a peanut butter-like consistency)

5 tbsp coconut milk (you can substitute for cows milk if you eat dairy)

1 tbsp apple cider vinegar

1 tbsp honey

4 eggs

3 tbsp coconut flour

1 tsp baking soda

1/2 tsp salt

 

Preheat the oven to 160’C/320’F, grease a loaf tin with coconut oil and line with baking paper.

In a bowl combine the sunflower butter, milk, vinegar, honey and 1 egg – mix together well.

In a separate bowl, add the 3 remaining eggs and beat with an electric beater until thick and fluffy. Pour this over the sunflower butter mixture along with sifted coconut flour, salt, and baking soda. Fold gently until it is well mixed (don’t over mix so you won’t loose the aerated volume).

Pour into the prepared loaf tin and bake for 45 mins – until the crust is a deep brown and feels springy when lightly pressed.

Remove from the oven, allow to cool in the tin then turn out onto a wire rack.

The green colour of the inside will deepen the more the bread cools.