SCD, GAPS, Paleo. A delightful festive grain free challah alternative.
- 1 1/2 cups almond flour
- 3 Tbsp coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- 5 extra large eggs
- 1/4 cup coconut milk or SCD yogurt
- 1 Tbsp honey
- 2 Tbsp apple cider vinegar
- 2 tsps optional toppings like sesame seeds, poppy seeds etc.
- Preheat oven to 350F (slightly lower temperature may work better if using silicone bakeware)
- Oil well 2 baking dishes (two 4x7 rectangular Pyrex,or two 6 inch round Pyrex or two small silicone Challah molds
- Line Pyrex baking dishes with baking paper for easy removal of the challah. Silicone molds do not need baking paper, but require a thorough oiling to prevent the bread from sticking to the mold)
- Mix dry ingredients in a small bowl.
- Mix well eggs, coconut milk, and honey, add the dry ingredients and mix again.
- Only after all other ingredients are well mixed, add the 2 tbsp. of apple coder vinegar, and mix only until incorporated. You will notice a slight bubbly chemical reaction as you add the ACV.
- Pour the batter into the two dishes you prepared ahead. Sprinkle sesame seeds or other toppings if desired, and place in preheated oven.
- Bake until top is golden brown and until the center is ‘bouncy’ to a light touch.
- Baking time may vary depending on the dishes you use. Start checking after 25 minutes, but it usually takes about 28 minutes.
This challah bread tastes best when sliced and lightly toasted in a toaster oven before eating. Important notes about baking with nut flours:
- When baking with nut flours you have to adjust your expectations and not assume exact parallels to wheat based products.
- Nut flour baked goods tend to retain more moisture in the final product. Therefore, when baking with nut flours it is better to use several small baking dishes rather than one large dish.
- Nut based breads taste best when sliced and lightly toasted. Cookies can be dehydrated on very low heat until crunchy.
- Sometimes lowering the oven temperature by 25-50F and baking for a longer time will result in a nicer nut flour bread.
- It is important to cool the breads and cakes completely, placed on a wire rack, so air flow can cool the bottom, to prevent ending up with soggy and moist baked goods.
- Lastly: when we are using natural products like nut flours we have to assume some small differences between brands of flour and even between batches of the same brand, depending on the season, origin of the nuts, etc. As we gain more experience in the kitchen we can automatically make small helpful adjustments to account for the variations in natural products: add more liquids, or more flour, or more time in the oven… all as needed based on what we see and feel when preparing the dough.