This is one of my Sunday afternoon rituals.
Every weekend, I lock myself in my kitchen with a whole heap of nut butter and make this, ready for the week ahead.
This Grain-Free Nut Butter Bread tastes absolutely incredible when toasted. It's utterly scrumptious when topped with smoked salmon and avocado. And it's even more amazing when topped with homemade chia jam.
It's made using nut butter (obviously!) and is completely gluten-free and Paleo. While it may be high in fats, it's all good for you - this stuff is just bursting with goodness, and will really make your skin and hair glow.
Do you have any great grain-free bread recipes?
GRAIN-FREE NUT BUTTER BREAD WITH CHIA JAM
(Makes one loaf)
280g almond or cashew butter
5 eggs, at room temperature
1 tbsp apple cider vinegar
3 tbsp chia seeds
1 ½ tsp raw honey
¾ tsp bicarbonate of soda
For the jam:
150g mixed berries
1 tbsp water
1 tbsp raw honey
2.5 tbsp chia seeds
1) Preheat the oven to 180C, then grease and line a loaf tin. Whizz together the almond butter and eggs until smooth, then add in the apple cider vinegar, chia seeds, honey, bicarb and salt and mix once more.
2) Pour into the loaf tin, then bake for 30 minutes, or until cooked through. Leave to cool, before cutting into slices to enjoy (I like mine topped with Lucy Bee coconut oil too).
3) In the meantime, make the jam by gently heating the berries in a pan on a low heat. Stir in the other ingredients, then continue to heat (stirring occasionally to stop burning) until it reaches a jam-like texture and consistency. Place in a jar and store in the fridge for half an hour to thicken slightly, then spread over your bread with natural PB and enjoy!