What came first? Beer or bread? Scientists and archaeologists have still not solved the mystery. And we like that it remains a bit of a mystery—these life-giving items retain that allure of mystery. Staples, and yet somehow out of our reach. A slice of bread is one of the best ways to start the day, and a mug of beer is one of the best ways to end it. On this selection of recipes, we will stick to the former. But this time with a twist—these are seven grain-free breads we are sure you will enjoy.
1. NO-GRAIN BANANA BREAD
Taste: Sweet
Prep time + bake time: 10 minutes + 45 minutes
Calories per serving: 300
Pre-heat the oven to 190 degrees C. Grease a medium-sized loaf pan with some coconut oil and line with baking paper. Grind 1.5 cups of cashew nuts in a food processor until you get a fine cashew meal. Add 2 tbsp of melted butter or coconut oil to the cashew meal while the processor is still on until you get cashew butter. Peel 3 ripe bananas and add pieces to the food processor with the cashew meal; process until you get a liquid paste. Add 1 cup almond meal/flour, 2 tsp baking powder, 1 tbsp honey, 1 tsp vanilla extract, ½ tsp ground cinnamon, and a pinch of salt, and process a bit more until you get a homogeneous batter. Pour the batter into the greased pan and bake for 40 to 45 minutes, or until it passes the toothpick test. Let the bread cool for about 10 minutes before removing it from the pan and slicing it into pieces. Grain-free banana bread is ready!
2. NO-GRAIN MULTISEED BREAD
Taste: mildly savory, mildly sweet
Prep time + bake time: 10 minutes + 1 hour
Calories per serving: 293
Pre-heat the oven to 175 degrees C. Grease a medium loaf pan and line it with baking paper. Combine 1 cup almond meal, ½ cup sesame seeds, ½ cup golden flaxseed meal, ½ cup pumpkin seeds, 1 cup sunflower seeds, 2 tbsp chia seeds, and 1 tsp salt together and mix well. Add in 50 mL of water and the five large eggs all at once, and stir well until you get a well-combined batter. Pour the batter into the loaf pan and sprinkle a handful of sesame seeds evenly on top. Bake in the oven for one hour or until a toothpick inserted in the middle comes out clean. Let the bread fully cool in the pan before removing and slicing into thin pieces.
3. Grain-free Buckwheat Bread
Taste: Savory, nutty
Prep time + bake time: 30 minutes + 1 hour
Calories per serving: 230
To start, pre-heat the oven to 150 degrees Celsius. Line a loaf pan with baking paper. Set aside. Grind 3 cups of roasted cashews in a food processor or blender until you get a coarse, sand-like texture. Don’t blend so much that you end up with cashew butter. Next, in a large bowl, mix ½ tsp salt, 1.5 tsp baking powder, and the blended cashew meal together. Add in 3 large egg yolks, ½ tbsp apple cider vinegar, 1 cup of milk, and ½ cup of water, and stir well. Beat the separated egg whites from 3 eggs and a pinch of salt with an electric beater until stiff peaks form. Carefully fold the beaten egg whites into the batter. Pour the thus obtained batter into the loaf pan and bake for about an hour. Remove the pan from the oven. Let cool for 10–15 minutes before slicing and serving.
4. NO GRAIN, ROSEMARY, ALMOND BREAD
Taste: Savory, fragrant, nutty
Prep time + bake time: 10 minutes + 30 minutes
Calories per serving: 204
Pre-heat the oven to 175 degrees Celsius. Grease and line a standard loaf pan with baking paper. Set Aside. In a large bowl, combine 1.5 cups of almond flour, 2 tbsp of coconut flour or desiccated coconut, 2 tbsp of golden flaxseed meal, 2 tbsp of fresh, roughly chopped rosemary, ¼ tsp of salt, and 3 tbsp of baking powder, and mix well. Add in 5 beaten eggs, ¼ cup of coconut oil or melted butter, and 1 tbsp of apple cider vinegar, and stir thoroughly until you get a well combined batter. Pour batter into the prepared loaf pan and bake for 25 to 30 minutes, or until golden. Let the loaf cool before slicing it into pieces.
5. Chocolate chip banana walnut bread that is grain-free
Taste: sweet, nutty
Prep time + bake time: 5 minutes + 50 minutes
Calories per serving:
Preheat the oven to 180 degrees Celsius and lightly oil a regular loaf pan. Add 3 large eggs (lightly beaten), 4 mashed ripe large bananas, 3 tbsp of maple syrup, 2 tsp of pure vanilla extract, ½ cup coconut flour, 3 tbsp tapioca flour, ½ tsp sea salt, 1 tsp ground cinnamon, 1 tsp baking powder, ½ tsp of baking powder into a blender. Blend until smooth. Fold ½ cup of chocolate chips and ½ cup of raw walnuts into the banana bread batter and pour into the prepared loaf pan. Bake in the oven for 45 minutes. Turn off the oven but leave the bread inside for 5 to 10 minutes, or until the bread tests clean. Allow the bread to cool for 30 minutes before turning it out onto a cutting board. Cut thick slices and serve.
6. GRAINFREE POPPY SEED ALMOND BANANA BREAD
Taste: savoury, nutty, sweet
Prep time + bake time: 10 minutes + 50 minutes
Calories per serving: 233
Preheat the oven to 180 degrees Celsius and lightly oil a regular loaf pan; place a parchment paper. Add 3 large bananas, peeled and mashed, 2 large eggs, 1 tsp pure vanilla extract, 1 tsp pure almond extract, 2.5 cups of almond flour, 1 tsp baking soda, 1.5 tsp lemon juice or vinegar, ¼ tsp sea salt, 1 tsp ground cinnamon, and 1 tbsp poppy seeds into a blender and blend until smooth. Pour the batter into the prepared loaf pan and sprinkle with ¼ cup sliced almonds. Bake on the center rack of the oven for 50 minutes, or until the loaf has set up in the center. Allow the bread to cool for 30 minutes before pulling it out of the loaf pan, slicing it, and serving it.
7. Paleo Sandwich Bread
Taste: Savory
Prep time + bake time: 10 minutes + 1.5 hours
Calories per serving: 191.
Add 2.5 tsp of active dry yeast, 3 tbsp of coconut sugar, and ¾ cup of warm water to a large mixing bowl and stir well. Allow the mixture to sit for 5 minutes to activate the yeast. Whisk 1 large egg, ¼ cup olive oil, and 2 tbsp of cider vinegar into the yeast mixture. In a separate bowl, stir together 2.5 cups of almond flour, 2.5 cups of tapioca flour, and 1 teaspoon sea salt. Pour this dry mixture into the mixing bowl with the wet mixture and stir vigorously for 30 seconds. Cover the bowl with a towel and put it in a warm place. Allow the dough to sit for 60 to 90 minutes until it has doubled in size and is full of air bubbles. A sticky, wet dough is normal. Preheat the oven to 180 C and lightly oil a loaf pan. Next, pour the dough mixture into the loaf pan. Bake in the oven for 45 to 55 minutes, or until the bread is firm, golden brown, and cooked through. Allow the bread to cool and slice!