Apple Walnut Bread

Many people who embark on a wheat-free journey occasionally need to indulge a craving for break, and this fragrant, high-protein loaf is just the ticket. Apple walnut bread is absolutely wonderful spread with cream cheese; peanut, sunflower seed, cashew, or almond butters; or regular, old-fashioned dairy butter (unsalted if you are salt sensitive). It will not, however, work well for a sandwich due to its gluten-free tendency to crumble. Despite the inclusion of carbohydrate sources like applesauce, the total carbohydrate gram count of a slice or two amounts to a modest exposure of around 5 grams per slice. Applesauce can be easily left out without sacrificing the quality of the bread.

Makes 10-12 servings: 2 cups ground almonds (can be purchased pre-ground) 1 cup chopped walnuts 2 tablespoons ground flaxseeds (can be purchased pre-ground) 1 tablespoon ground cinnamon 2 teaspoons baking powder ½ teaspoon fine sea salt 2 large eggs 1 cup unsweetened applesauce ½ cup walnut oil, extra light olive oil, melted coconut oil, or melted butter ¼ cup sour cream or coconut milk

Directions: 1.Preheat the oven to 325°F. Coat a 9×5 inch loaf pan liberally with oil. 2.Coconut oil is ideal for this purpose. 3.Combine the ground almonds, walnuts, flaxseeds, cinnamon, baking powder and salt in a bowl and stir until thoroughly mixed. 4.Combine the eggs, applesauce, oil and sour cream or coconut milk in a measuring cup. Pour the mixture into the dry ingredients and stir just until incorporated. If the mixture is very stiff, add 1 to 2 tablespoons of coconut milk. 4.Press the “dough” into the pan and bake until a toothpick comes out dry, about 45 minutes. Allow to cool in the pan for 20 minutes, then turn out. 5.Slice and serve.

Variations: Think of this recipe as a template for quick breads and loaves such as banana bread, zucchini carrot bread, and so on. Replace applesauce, for instance, with 1 ½ cups canned pumpkin puree and add 1 ½ teaspoons nutmeg to make pumpkin bread, great for winter holidays.