This high-protein, grain-free bread makes a delicious breakfast option. You’ll need a food processor or blender to grind the pecan nuts to form a flour-like consistency. The bread is best served warm or toasted, spread with a little coconut oil
or nut butter.
Ingredients
300g / 10óoz / 3 Cups pecans
ótsp Cream of tartar
ótsp Baking soda
1 tsp Cinnamon
4 Free-range eggs
1 Large ripe banana
2 tbsp Light olive oil
1 tbsp Maple syrup
Method
1. Place the pecan nuts in a grinder or blender and process to form a fine meal
2. Place in a bowl with the other dry ingredients
3. Place the eggs, banana, oil and maple syrup in a blender and process until smooth
4. Pour into the dry ingredients and mix thoroughly
5. Spoon into a lined loaf pan
6. Bake at 180C for 40—45 minutes until firm to touch
7. Allow to cool for 5 minutes before turning out