Makes 10-12 servings:
2 cups ground almonds (can be purchased pre-ground)
1 cup chopped walnuts
2 tablespoons ground flaxseeds (can be purchased pre-ground)
1 tablespoon ground cinnamon
2 teaspoons baking powder
½ teaspoon fine sea salt
2 large eggs
1 cup unsweetened applesauce
½ cup walnut oil, extra light olive oil, melted coconut oil, or melted butter
¼ cup sour cream or coconut milk
- Preheat the oven to 325°F. Coat a 9x5 inch loaf pan liberally with oil. Coconut oil is ideal for this purpose.
- Combine the ground almonds, walnuts, flaxseeds, cinnamon, baking powder and salt in a bowl and stir until thoroughly mixed.
- Combine the eggs, applesauce, oil and sour cream or coconut milk in a measuring cup. Pour the mixture into the dry ingredients and stir just until incorporated. If the mixture is very stiff, add 1 to 2 tablespoons of coconut milk.
- Press the “dough” into the pan and bake until a toothpick comes out dry, about 45 minutes. Allow to cool in the pan for 20 minutes, then turn out.
- Slice and serve.
Think of this recipe as a template for quick breads and loaves such as banana bread, zucchini carrot bread, and so on. Replace applesauce, for instance, with 1 ½ cups canned pumpkin puree and add 1 ½ teaspoons nutmeg to make pumpkin bread, great for winter holidays.