fbpx

Preperation

20 minutes

Cooking Time

45 minutes

Makes

1 loaf / 12 Slices

Good For

Dessert, Snacks

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

Ingredients

  • 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

Method

  1. 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.
  2. Place the eggs, banana, oil and honey in a blender and process until smooth. Pour into the dry ingredients and mix thoroughly.
  3. Spoon into a lined loaf pan and bake at 180°C/350°F, gas mark 4, for 40–45 minutes until firm to touch.
  4. Allow to cool for 5 minutes before turning out.
  5. Slice and serve warm with coconut oil or nut butter.

FREE 15 MINUTE CONSULTATION

GET OUR NEWSLETTER

Receive FREE Health tips, Recipes and More

Who

The London Clinic of Nutrition is a multi-disciplined health practice offering personalised nutritional medicine and naturopathy using the functional medicine approach.

Where

100 Seymour Place
Marylebone
London
W1H 1NE
United Kingdon

Contact

London Clinic of Nutrition ©. All Rights Reserved.