Walnut Bread
Recipe type: Bread
This nutty, dense bread is delicious toasted and spread with your favorite nut butter or plain and dipped into our warming Immune Boosting Soup. The anti-inflammatory properties in walnuts promote healthy bones and cardio vascular system. This bread is suitable for those avoiding wheat and dairy and can last in your bread bin for up to 5 days (although I doubt there will be any left to store)!
  • 40g walnuts
  • 70g wholemeal spelt
  • 1 tsp. potato flour (to help bind the bread)
  • 70g buckwheat flour
  • 1 tsp. xanthum gum
  • 1 tsp. baking powder
  • 25g olive oil
  • 75g freshly pressed apple juice
  • 1 egg
  1. Preheat the oven to 160ºC fan /180ºC conventional / Gas Mark 4.
  2. Blanch the walnuts in boiling water for a few minutes.
  3. Drain and roughly chop them so some of the walnuts are chunky and some are fine.
  4. Mix together the flours, walnuts, xanthum gum and baking powder in a bowl.
  5. In a separate bowl, whisk the olive oil, apple juice and egg until you see bubbles in the mixture.
  6. Add the liquid to the flour mixture and combine to form a dough.
  7. Roll out on a floured board or put a few drops of olive oil on your hands and gently knead the bread into a shape you want.
  8. Place the loaf on a baking tray and bake for about 40 minutes until golden brown.
  9. It should sound hollow when you tap the bottom.
Recipe by EPJHealth at https://www.epjhealth.com/walnut-bread/