This high-protein, grain-free bread makes a delicious breakfast option. You’ll need a food processor or blender to grind the pecan nuts to form a flour-like consistency. The bread is best served warm or toasted, spread with a little coconut oil or nut butter

INGREDIENTS (MAKES A 10–12 SLICE LOAF)
● 300g pecan nuts

● ½tsp cream of tartar

● ½tsp baking soda

● 1tsp cinnamon

● 4 free-range eggs

● 1 large ripe banana

● 2tbsp light olive oil

● 1tbsp agave syrup

METHOD
Place the pecan nuts in a grinder or blender and process to form a fine meal
Place in a bowl with the other dry ingredients                                                                                                                          Place the eggs, banana, oil and agave in a blender and process until smooth                                                                             Pour into the dry ingredients and mix thoroughly                                                                                                                  Spoon into a lined loaf pan                                                                                                                                                             Bake at 180°C for 40—45 mins until firm to touch                                                                                                                  Allow to cool for 5 mins before turning out.

 

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