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Baba's Bread
Julie Daniluk celebrates her Ukrainian roots with this delicious bread recipe she affectionately named after her mother, known as Baba. The best part of this recipe is that it's super low carb yet deeply satisfies that craving. You'll want to make this bread every week!
YIELDS
2
Ingredients
Bread
- 2½ cups raw almonds, hazelnuts or pecans, frozen overnight
- 1⁄3 cup flax seeds
- ½ cup coconut flour
- ½ cup psyllium husks
- 1 tablespoon baking powder
- 1 teaspoon unrefined pink salt
- 2 cups water
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons apple cider vinegar
Optional Savoury Flavour
- 1 cup green or black olives, well drained, pitted and sliced
- 2 tablespoons fresh rosemary, chopped
Optional Sweet Flavour
- 1 tablespoon cinnamon
- 1 cup raisins, chopped
Directions
Tip
- I suggest you freshly grind your flax seeds for best results. If you don’t have a grinder, use ½ cup ground flaxseed. Store ground flaxseed in an airtight container in the freezer to preserve freshness.
For the Bread
- Position a rack in the middle of the oven. Preheat the oven to 400°F. Line a baking sheet with unbleached parchment paper.
- Place the frozen nuts in a food processor and grind them into a rough meal, about 2 minutes. Make sure to pulse the processor and keep checking to make sure you have not turned the nuts into a paste or butter. They should have a cornmeal-like texture.
- Place the nut meal in a large bowl.
- Grind the flax seeds in a clean coffee grinder and add them to the bowl. Mix in the coconut flour, psyllium, baking powder and salt.
- In another large bowl, whisk together the water, olive oil, and apple cider vinegar. Add the dry mixture to the wet mixture and combine thoroughly but do not overmix. Add savoury or sweet ingredients (if using) and mix again.
- Divide the dough into 2 portions and form into loaves on the prepared baking sheet. You can smooth the tops, but make sure not to press too firmly on the dough. This bread does not rise very much, if at all, so form the loaves as you want them to look once baked.
- Set aside for 10 minutes so that the fibre completely absorbs any liquid, then bake for 60 minutes.
- Using the parchment paper, transfer the loaves to a cooling rack and let cool completely before slicing.
- Slice and enjoy! Store covered on the countertop for up to 2 days or slice and freeze for up to 3 months.
Excerpted from Becoming Sugar-Free: How to break up with inflammatory sugars and embrace a naturally sweet life by Julie Daniluk. Copyright © 2021 Julie Daniluk Consulting Inc. Photography ©2021 Alan Smith, with Julie Daniluk, Bethany Bierema and Nat Caron. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
