Nut Butter Bread Rolls

I’ve made this recipe several times with different nuts (raw cashews, boiled peanuts, blanched almonds) and it worked well each time. The boiled peanut bread has a really nice yeasty flavor, the raw cashew bread is sweet enough to be used in desserts, and the blanched almond bread has a neutral flavor. I’ve used both chia seed meal and golden flaxseed meal. They have different flavors so use the one that pairs best with what you’re making or whichever you have on hand. If you don’t have chia seed meal, you can grind your own in a spice/coffee grinder.

I ground up nuts in my food processor (though nut meals work, too) and then measured out the correct amount. I mixed everything in the food processor making this one of the easiest recipes to clean up after.

I tried making it with almond milk instead of grapeseed oil but the texture just wasn’t what I was looking for. The oil adds extra lightness to a pretty dense bread.

I’ve baked it in extra large muffin tins and English muffin ring molds. For hamburgers or sandwiches, the ring mold work best. I oiled them well with coconut oil.

Bread roll

2 cups ground nuts (blanched almonds, boiled peanuts, raw cashews, hazelnut meal, etc.)
1/4 cup grapeseed or other light oil
4 eggs
2 Tbs chia seed meal or flaxseed meal
1 Tbs coconut flour
2 tsp apple cider vinegar
1 tsp baking powder
1/2 tsp salt

Preheat oven to 350*F. Prepare a baking sheet with parchment paper and six 3 3/4 inch diameter x 1 inch deep English muffin ring molds that have been well oiled inside. In a food processor combine ground nuts and oil. Pulse until texture resembles peanut butter. This will take a few minutes. Scrape down the sides as needed. Add chia or flaxseed meal, coconut flour, vinegar, baking powder, and salt. Pulse until well combined. Add eggs and pulse until combined. Scrape down the sides and bottom of the food processor bowl to make sure the batter is smooth. Pour into the English muffin molds, filling about 3/4 of the way full. Bake for 20 minutes until the tops are cracked and a toothpick inserted into the center comes out clean. Let cool on a wire rack before carefully removing the molds.

Advertisements

About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Breads, Dairy Free, Gluten Free, Grain Free, Specialized Diets. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s