Today I am featuring my first guest recipe! This wonderful creation is from my next-door neighbor Jenny. Jenny is a nutritional therapist and a follower of the Weston A. Price philosophy. She has helped me in many ways on my food journey since nearly three years ago – in 2007.
Whenever we have a conversation, I learn more about nutrition than I did before! I really enjoy that aspect of having friends who share an interest in food and health.
Last summer Jenny and a chiropractor we know did a series of cooking classes which were really fun and informative. I am hoping they will do some more classes this year, and I have been thinking about holding some classes myself as I believe it is a really great way to engage people in the kitchen and get them interested in cooking something healthy and delicious.
This recipe is so flavorful and satisfying when you are in the mood for a warm, savory bread that you can eat with soup and salad or a main course.
Here are the ingredients Jenny used in her recipe:
When took my first taste, I was really surprised at how delicious it was, and found that I didn’t miss the wheat or grain component one bit.
Despite not having any eggs it was also very moist. This is an adaptation of a recipe from one of the most well-respected medical doctors in the fields of neurosurgery and pediatrics, as well as autism research – Dr. Natasha Campbell-McBride, creator of the GAPS Diet program to heal gut issues which can cause many health problems including autism.
- 2 1/2 cups ground almonds (Bob’s Red Mill or grind your own in a grain grinder or food processor)
- 3 tablespoons unsalted butter, room temperature
- 2 cups apple sauce
- 1 1/2 tablespoons of tomato paste, unsalted best
- 4 cloves of roasted garlic (optional)
- 1/4 cup of sundried tomatoes, chopped
- 1/8 cup of pine nuts, rough chopped (optional)
- 1 tablespoon fresh parsley, chopped or 1 teaspoon of Herbs de Provence
- 1/4 cup parmesan cheese, freshly grated
- Preheat oven to 350 degrees. Butter a 9 x 9 baking dish and sprinkle parmesan cheese evenly on the bottom.
- Place in oven to slightly melt and then remove.
- Blend the first 5 ingredients in a food processor.
- Transfer to a bowl and fold in the remaining ingredients.
- Add sea salt to taste.
- Spread mixture evenly onto the baking dish.
- Bake for 40 minutes and reduce heat to 300 and bake 10 minutes more. When knife comes out clean, the bread is done. It will seem soft but texture will become denser as it cools.
Do you have some grain-free or egg-free recipes you enjoy making and your family likes?
This recipe is part of Cheeseslave’s Real Food Wednesdays carnival. Please visit her site and see all the other great real food posts shared there.