This high-protein, grain-free bread makes a delicious breakfast option or snack and is suitable for those following the Specific Carbohydrate Diet (SCD). (The SCD aims to re-balance the gut flora, reduce inflammation and help heal the gut lining, through the avoidance of ‘specific carbohydrates’ that are more difficult to digest.)
You’ll need a food processor or blender to grind the pecan nuts to form a flour-like consistency.
The bread is best served warm or toasted, spread with a little coconut oil or nut butter
- 300g pecan nuts
- ½ tsp cream of tartar
- ½ tsp baking soda
- 1 tsp cinnamon
- 4 free-range eggs
- 1 large ripe banana
- 2 tbsp olive oil
- 1 tbsp honey
- Place the pecan nuts in a grinder or blender and process to form a fine meal and place in a bowl with the other dry ingredients.
- Place the eggs, banana, oil and honey in a blender and process until smooth. Pour into the dry ingredients and mix thoroughly.
- Spoon into a lined loaf pan and bake at 180°C/350°F, gas mark 4, for 40–45 minutes until firm to touch.
- Allow to cool for 5 minutes before turning out.
- Slice and serve warm with coconut oil or nut butter.
FREE 15 MINUTE CONSULTATION
GET OUR NEWSLETTER
Receive FREE Health tips, Recipes and More
The London Clinic of Nutrition is a multi-disciplined health practice offering personalised nutritional medicine and naturopathy using the functional medicine approach.
100 Seymour Place
020 3332 0030