Saturday, July 4, 2009
Rustic Hazelnut Bread (SCD)
I really missed the nutty taste of whole wheat bread, but with a gluten and yeast allergy finding an alternative seemed impossible. When my son had to go on a rotation diet, it gave me a chance to play with different nut flours (he cannot digest any grains). I was delighted to find that hazelnuts gave a similar flavor. I have been able to find hazelnut flour at www.nuts4u.com. When I'm in the Fort Worth area I pick up a few pounds of hazelnuts at the Nut Vending Co., store in the freezer, and them grind in a food processor as needed. You may wind up with a nut butter instead of flour, but it will still work fine. This recipe has been adapted from "Lois Lang's Luscious Bread" recipe in the book Breaking the Vicious Cycle by Elaine Gottshcall.
2 1/2 cups Hazelnut Flour
1/4 cup Cooking Oil (Macademia Nut Oil is fabulous here)
1 cup Dry Curd Cottage Cheese or thick or dripped SCD Yogurt!
1 teas. Baking Soda
1/2 teas. Sea Salt (I use Redmonds)
Oven 350 degrees.
Mix eggs and dry curd cottage cheese in a bowl. Once it's well blended, mix in the oil. Add baking soda and salt. Mix in flour or nut butter. Pour into a well greased or buttered loaf pan (about 4" X 8") or two 3" X 5" mini loaf pans. For a full size loaf I bake around 40-45 minutes and a little less for the smaller ones. A toothpick should come out clean when ready. Cool bread completely before slicing.
Rustic Hazelnut Bread Lite on the Egg Whites (SCD)
We have to limit our son's exposure to egg whites, so here is the recipe I make for him, I use the extra egg whites to make a pound cake! for me and Eddie
Note: This is not for someone with an egg allergy, just a egg white sensitivity.
2 1/2 Cups Hazelnut Flour
1/4 cup plus 1 1/2 TBSP Cooking Oil (Macedemia Oil is great here too)
1 cup Dry Curd Cottage Cheese
8 Egg Yolks
2 Teas. Baking Soda
1/2 teas. Salt
1 1/2 TBSP Water
Oven 350 degrees.
Mix eggs and dry curd cottage cheese in a bowl. Once it's well blended, mix in the 1/4 cup oil and Salt. Mix baking soda with 1 1/2 TBSP oil and 1 1/2 TBSP water. Add to egg mixture. Mix in flour or nut butter. I usually pour into two well greased or buttered small loaf pans or some tube pans shaped like stars and flowers. Check after 35 minutes of baking time. After they are baked I make crackers out of them. My son, age 4, enjoys his bread and crackers made into fun shapes.