Being in France and not eating French bread and cheese is a very sad thing indeed.
….Cue the violins.
Sometimes, I treat myself to a little cheese even though it impacts on my health. However, after 3 months of eating everything Asia has to offer me and recovering from a tropical bug I think I better stay clear.
One great advantage to being in France for summer is that you can buy chestnut flour very easily in supermarkets here, which is a bonus.
To get hold of this in the UK or further afield, you can buy it online. It’s a little expensive but gives a great taste for gluten free baking.
The bread should keep for a few days if contained. Perfect for breakfast toast and if you can eat cheese, then it would be even better with some brie and chutney.
Very simple to make, it’s a case of mixing everything together and popping in the oven. Easy. Noted some of the ingredients aren’t as easy to find but if your a fully fledged Paleo go-er these are staple flours to keep in the larder.
- 1 x cup chestnut flour
- 1 x cup ground flaxseed
- 1 x tbsp date syrup
- 5 x eggs
- 1 x cup coconut milk
- 1 x cup ground almonds
- Pinch salt
- 1/2 cup tapioca flour
- 1 tsp gluten free baking powder
- 1 capful cider vinegar
Preheat your oven to 180 degrees.
In a bowl, combine all the ingredients except the baking powder and cider vinegar. The flours should begin to combine and the coconut milk will help bind.
Once the mixture is evenly distributed, add the baking powder and pour the vinegar on top. A foam should appear, allow this to bubble and then gently fold into the mix.
Line a flat baking tray with parchment and empty the mixture into a round dome. Try to scoop some mixture into the centre to allow for a rise.
Crack some black pepper on top and bake for 40 minutes at 170 in a fan assisted oven. If you do not have fan assisted you may need to turn the loaf half way to ensure an even bake.
Allow to cool for 15-20 minutes on a cooling rack before serving.
I had mine with coconut butter and rhubarb jam.