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/10½oz/scant 3 cups pecan nuts
½tsp cream of tartar
½tsp baking soda
1tsp cinnamon
4 free-range eggs
1 large ripe banana
2 tbsp light olive oil
1tbsp maple syrup
Method
Place the pecan nuts in a grinder or blender and process to form a fine meal
Place in a bowl with the other dry ingredients
Place the eggs, banana, oil and maple syrup in a blender and process until smooth
Pour into the dry ingredients and mix thoroughly
Spoon into a lined loaf pan
Bake at 180C for 40—45 minutes until firm to touch
Allow to cool for 5 minutes before turning out
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