Last weekend, I held a Spice Workshop at Paleo Cafe Burleigh. Amongst other things, I made two batches of fresh Dukkah which was served with olive oil and this easy to slice Paleo bread.
I was lucky enough to have been given some samples of YumPowder a few days before the spice workshop.
I have never tried any of the paleo friendly spice blends from YumPowder before so it was really exciting to try them and create a few recipes using them.
I made two batches of fresh Dukkah.. a batch of Coconut & Garlic Dukkah (which uses the Religiously Garlic spice blend from Yumpowder) and a batch of Macadamia & Lemon Mrytle Dukkah (which contains the Australian native bush spice – lemon myrtle). Of course, I needed to bake a loaf of bread so that it could be used to dip into olive oil and then into the dukkah…
This is the bread I made (a picture of it served up with the Dukkah is below.
The bread does not have any chunky seeds in it and is ever so slightly sweet (because of the tablespoon of honey). The honey of course is optional, and omitting the honey will not make any difference to the texture of the bread… it will still slice well and can be used for open burgers, toast or eaten fresh (as I did) dipped in olive oil and dukkah.
I’ve posted this recipe as those that tasted it on the weekend had asked for my recipe.
I hope you like it as much as they did. Enjoy x M
- 1½ cups almond meal
- ¼ cup LSA mix
- ¼ cup tapioca flour
- 1 Tablespoon coconut flour
- 2 teaspoons gluten free baking powder
- ¼ teaspoon himalayan salt
- 1 tablespoon honey (optional)
- ¼ cup coconut oil
- 5 eggs
- Preheat oven to 175 degrees celsius
- Place almond meal, LSA mix, tapioca flour, coconut flour, baking powder and himalayan salt into a bowl and set aside.
- Place eggs, coconut oil, apple cider vinegar and honey into a bowl and whisk (or beat with an electric beater or stick mixer) until well combined and slightly frothy.
- Pour the egg mixture into the flour mixture and mix it together using a spoon until well combined.
- Line a 23-26cm loaf tin with baking paper.
- Pour the batter into the tin and place in the oven for 35-40 minutes.
- Remove from the oven and allow to cool.
- Once the loaf has cooled to room temperature, you can tip it out of the tin.
- Cut slices from the loaf as and when needed, store the loaf wrapped in plastic wrap in the fridge.