This bread is rich in walnuts, which imparts it with both a lovely taste and chewy texture.
I mixed in apple cider vinegar to give the bread a slight tang, almost like a sourdough.
It’s delicious when toasted, too. Try topping a slice with a hearty smear of butter and some aged cheese.
- • 5 ¼ oz. (150 g) walnuts
• 3 ½ oz. (100 g) coconut oil
• 2–3 tablespoons bread spices (ground
anise, cumin, fennel)
• 6 large eggs
• 8 ¾ oz. (250 g) coconut milk
• 2 tablespoons apple cider vinegar
• 6 ¾ fl. oz. (200 ml) almond flour
• 2 teaspoons baking powder
• about 1–1 ½ teaspoon salt
• ¹⁄3 cup + 1 ½ tablespoons (100 ml) unflavored whole psyllium husk
• 3 ½ tablespoons (50 ml) flax seeds
Preheat the oven to 300ºF (150ºC). Grease a loaf tin (1 ½ quarts) thoroughly.
Crush the walnuts coarsely with a mortar and pestle, or chop them with a knife.
Warm the coconut oil together with the spices, and let it cool. In a bowl, mix the nuts with all the dry ingredients and start out with a small amount of salt.
With a handheld electric mixer, whisk the eggs until thick, and then mix in the coconut
milk, vinegar and coconut oil.
Add the dry ingredients in with the mixer on low speed. Mix well and taste for salt and spices.
Use a rubber spatula to pour the dough into the loaf pan, and press on the dough’s surface
to make it level. Wet your hand in cold water and smooth out the surface.
Cover the pan with aluminum foil and bake in the lower part of the oven for 45 minutes.
Remove the foil and bake the dough for another 45 minutes. Let the bread cool a little in the pan, and then unmold it on to a rack. Let it cool on the rack without covering it so it stays crusty.
Slice the bread once it has cooled completely. Freeze the slices individually in order to enjoy them as needed; when defrosted in a toaster, the bread tastes freshly baked.