I discovered this bread when I was detoxing and it really satisfied my need for a bread when I was eliminating grains.

You can make with any nuts and seeds available at home and here is my version.

I added some Ayurvedic spices but you can add any spice of your choice to add flavor and support digestion.

Enjoy with my sunflower seeds spread or guacamole or any dip of your choice!

Ingredients:

• 5 big eggs (or you can replace these with “chia eggs” by mixing 5 tbs of chia seeds with 10 tbs of water and keeping it 5-10 minutes to become jelly-like regular eggs. 1 egg equals 1 tbs of chia seeds + 2.5tbs of water)
• 1 teaspoons of sea salt and 1tsp of mix of grinded cumin-coriander-fennel seeds
• 3 table spoon of olive oil
• 1 Cup of each nuts and seeds, grinded as small as possible:
• Raw almonds
• Raw hazelnuts and/or walnuts, pecans
• Pumpkin seeds
• Sunflower seeds
• Sesame and nigella seeds (plus 1 tbs for sprinkeling on top)
• 1/2 cup of mixed dry fruits, chopped in small pieces like apricots, dates, plums, or cranberries, raisins (sparing a few to decorate on top)

Method:

• Preheat oven to 170 degrees Celsius
• In a food processor, blender, or coffee bean/nut/seed grinder take all the nuts and seeds and grind them until a fine powder is created. Pour into a large mixing bowl, add salt, mix all well and set aside.
• In a small mixing bowl, whisk the eggs and then add olive oil. If you are using “chia eggs” mix seeds with water and let it sit 5-10minutes
• Add the eggs & oil to nuts/seeds and add the dried fruits and mix well. Use you hands to knead the dough and get a texture that holds on. If not, add some water to make it moister.
• Pour the mixture into a small rectangular cake or bread pan, press with your fingers to place the dough firmly.
• If you have time, cover the dough and let sit at room temperature for 2 hours and up to 24 hours. If you don’t have time, it is still good! Just continue
• You can decorate the top with sesame or nigella seeds and/or dried fruits or any herb you like e.g. oregano.
• Bake for 60 minutes
• Let cool at room temperature before slicing.
• Store the bread in an airtight container in the refrigerator for 5-7 days.
• Toast the bread before you eat!
• You can also freeze this loaf in individual slices.
• Enjoy!

One thing you should remember though, in order to clean your diet from the white sugar and flour, you must get ready for a change in your taste buds. This takes time and be patient with getting used to eating coconut flour or maple/agave syrup cakes. If you want, you can try with raw cane sugar first and then gradually start using the sugar substitutes. However, do not use aspartame as it has so many side effects that you might better use the sugar itself! I have been cooking “sugar free” for about 20 years now and I know well enough how to play around with different substitutes. The best ones are maple syrup and sometimes honey or grape molasses (which is not known enough in the western world).

Gluten Free Chocolate Cake Recipe Suggestions

So if you want to play around with recipe like I did, here are some suggestions:

1. Raw Cacao: The unprocessed cacao is a bit different then the ones we are used to. It is less sweet and more sour. It is not bad, but different! You can give it a try, as it is more nutritional then the processed one. First time I did with raw and second time I used normal cacao powder, Cailler’S NO SUGAR one.
2. I used both almond milk and regular cow milk, both are delicious! It is highly alkaline and has lots of other benefits for your body!
3. For the vegan butter, I used Coconut butter/oil, which you can find in supermarkets or the bio ones. This is a taste that took some time to get used to! So you may want to try half butter, half coconut butter if you need some time to get used like me!
4. Instead of agave syrup, I used maple syrup-which is a better option, more natural and less GI. I also added pekmez (grape molasses), which you can find in Middle Eastern stores. In Switzerland they make vin cuit, which is another version made with pear and it is delicious!
5. So here we are with a delicious, wet, mousse-truffle like cake, not the usual taste but to me and my friends, it is yummy! One challenge for me is my 7 year old son, who did not enjoy this cake as much as I did but I am on a journey and will find a way to satisfy this little gourmet one day! Work-in-process for a healthy and gourmet life and love this way so much!