Paleo Fruit and Nut Bread (Dairy & Gluten-Free)
- Ripe bananas - 2
- Large eggs - 2
- Unrefined coconut oil - 1/4 cup
- Almond flour - 2 cups
- Baking powder - 1 tsp
- Salt - 1/4 tsp
- Flax seeds - 2 Tbsp
- Rough chopped nuts (I used almonds, pecans, pistachios, walnuts, and hazelnuts.) - 2 cups
- Rough chopped dried fruits (I used apricots, figs, cranberries, dates, pineapple, and blueberries.) - 2 cups
- Set oven to 350F
- Lightly spray a standard loaf pan. I like to line it with a sheet of parchment so I can lift the bread out for slicing.
- Mash the two bananas really well. I actually did this in my small food processor to get a smooth result. Put them into a large mixing bowl and whisk in the eggs and coconut oil really well.
- Stir in the flour, baking powder, and salt and blend well.
- Fold in the fruits, nuts, and seeds and blend until everything is well distributed.
- Turn into the loaf pan and spread out the dough evenly, and into the corners.
- Bake for 40 minutes or until starting to turn golden and a toothpick inserted in the center comes out dry. This bread does not rise, so it will still be flat. The exact cooking time will depend somewhat on the exact dimensions of your loaf pan, as even 'standard' ones can vary.
- Let the bread cool completely before slicing. I like to wrap it well and refrigerate overnight before slicing, but that's optional.
Remember all the fruits (except the banana) in this bread are dried, fresh won’t work in this recipe. Others to try that are not listed here: raisins, peach, prune, mango, strawberries, cherries, papaya.
Fresh nuts from the shell are far superior to the bagged ones, if you can find them. Raw work best, but if you can only find toasted, that ok, as long as they aren’t salted. Other nuts to try that are not listed in the recipe: macadamia, cashew, peanut, and pine nuts.
I only used flax seeds, but there are so many other great ones out there, like pepitas, chia, sunflower, sesame, etc. Feel free to use what you like.
I pureed my bananas in my small food processor to get a smooth result. If you choose to hand mash yours, make sure they get really well mashed.
The bread is delicate, and I found that it worked best to cool it, then wrap it in plastic and refrigerate overnight before slicing. The more finely you chop your fruit and nuts, the easier the bread will be to slice, but I like some chunkiness to the texture. A good sharp serrated bread knife works well.
If you are toasting, be careful not to over do it, the bread will scorch quickly in a regular toaster. A toaster oven works well too.
This bread freezes nicely, just be sure to wrap it well.
Recipe from: theviewfromgreatisland.com