This breakfast bread is more like a cake and is gluten/grain free so it’s good for a paleo diet when you need to avoid all grains such as wheat, rice, maize/corn and pseudo grains such as quinoa and it’s also compliant with a low histamine diet!
Ingredients
Using American Measuring Cups:
- 1 cup Tigernut Flour
- ½ cup Tapioca Flour
- 1 teaspoon baking soda (bicarbonate of soda)
- Pinch of salt
- One large carrot or apple, grated
- ¼ cup of Maple Syrup
- ½ cup of coconut/oat/almond milk
- 2 eggs
- 2 tablespoons mild olive oil
10 mins prep / 15/20 mins cooking time
Method
- Mix all dry ingredients thoroughly in a bowl.
- Whisk all wet ingredients thoroughly in a bowl, then add the grated carrots or apple.
- Add the dry ingredients to the wet and mix well.
- Line a 2lb loaf tin and add the cake mix.
- Bake in a medium oven, middle shelf, 180/160fan for around 30 minutes or until cake has risen, feels frim to touch and a knife comes out clean when tested.
- Allow to cool and store in an airtight tin.
Top Tips:
This delicious cake freezes well, simply slice and add some baking parchment in between every second slice (on slice is never enough!). You can defrost in the microwave if you are in a hurry and warm up there too or in a conventional oven.
You could add a topping when the cake is cool, or some apple, spices or sultanas to the mix.
It also works well if you omit the carrot or apple.
If you are not dairy free then it’s lovely spread with butter, or coconut oil for those need to be dairy free. A dollop of coconut yogurt some berries and a drizzle of maple syrup is a wonderful way to start the day! Enjoy x
Leave a Reply