This grain free nut bread not only makes a healthy but tasty breakfast or snack.
Austria is known for it’s variety of delicious nut breads and pastries. I remember eating this nut bread as a little girl and decided to tweak the recipe to fit my diet. The other day I was in the mood for something cinnamon-y so I whipped up a cinnamon topping for my grain free nut bread and thought I would add this topping as an option in my recipe.
Recently I came across some recipes making meringue out of aquafaba…. the liquid from a can of chickpeas.
What? Liquid from a can of chickpeas? Sounds weird doesn’t it?
You drain the liquid out of the can of chickpeas and whip it with a little sweetener like you would egg whites to make meringue. This got me to wondering if I could replace the eggs in this recipe with aquafaba since I know several people who can no longer eat eggs. I replaced the yolks with vinegar and the egg whites with the aquafaba and was pleasantly surprised how well it turned out. The grain free nut bread is not as fluffy with the aquafaba but it is just as tasty and surprisingly you can’t taste the chickpeas.
- 2 cups almond flour
- ¾ cup xylitol powdered (I used my Nutribullet) divided -or sweetener of choice
- 1 and ½ cups chopped nuts - pecans, almonds walnuts, hazelnuts (I used walnuts and hazelnuts)
- 6 large eggs - separated - or 2 tablespoons apple cider vinegar for yolks and liquid of 1 can chickpeas in place of egg whites
- Cinnamon Topping:
- 2 tablespoons coconut oil melted
- ¼ teaspoon liquid stevia
- 1 and ½ teaspoon cinnamon
- In medium bowl whisk egg yolks and ⅓ of powdered xylitol together. If making the egg free version whisk the vinegar and ⅓ of xylitol together.
- Add in nuts and mix.
- In mixing bowl beat the rest of the xylitol with the egg whites until stiff peaks form. For the egg free version beat the aquafaba with the rest of the xylitol until stiff peaks form.
- Gently fold the nut mixture into the egg whites or aquafaba and lastly fold in the almond flour.
- Spray two small loaf pans with cooking spray.
- Pour dough into pans and bake at 325 degrees for 60-70 minutes. If you are making the egg free version it seemed to need an extra 20 minutes of baking.
- Let cool before taking out of pan.
- Cinnamon Topping:
- Mix the cinnamon and liquid stevia with the melted coconut oil in small bowl.
- Spoon a little of the cinnamon topping onto each piece as you serve it.