PALEO ALMOND CHESTNUT CRUSTY BREAD

fingernail busciuts

PALEO ALMOND CHESTNUT CRUSTY BREAD

Ingredients

  • 150g chestnut flour
  • 200g ground almonds
  • 4 eggs
  • 1 tablespoon olive oil
  • 1/2 teaspoon coarse sea salt
  • 1 teaspoon baking soda
  • 1 tablespoon raw honey (optional)

Process

  1. Preheat oven to 180C (350F).
  2. Grease and line with parchment paper a loaf pan.
  3. Mix the chestnut flour, ground almonds, sea salt and soda. Set aside.
  4. In a medium bowl, with a hand mixer, beat the eggs until fluffy. Add the olive oil and honey and mix well.
  5. Add the dry ingredients to the egg mixture. With your hands, knead the dough about 3-4 minutes, until completely combined.
  6. Spoon and flatten into the prepared loaf pan and drizzle with some olive oil over top.
  7. Bake for 10 minutes at 180C.
  8. Reduce oven temperature to 150C and bake an additional 20 minutes.
  9. Allow to completely cool before cutting.

Note: Inserting a toothpick into this bread does not work, as it will come out clean even if the center is still undercooked. That was my mistake with the first attempt.

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