Paleo Pepperberry Bread

A really quick + easy bread recipe incorporating one of Australia's most beautiful + unique ingredients...

 

Tasmanian Pepperberry!

Ingredients:

 

5 pastured eggs

5 tbsp macadamia oil or organic olive oil

1 tsp apple cider vinegar (see how to make your own HERE)

2 tbsp arrowroot powder

3/4 cup organic green banana flour

1 level tsp bicarb soda (aluminium-free)

1 level tsp organic baking powder (rice and gluten-free)

1/2 tsp pink or native salt

3 tbsp ground Tasmanian pepperberries

Grab some pepperberry from our friends at Wild Pepper Isle

 

Kitchen Gadgets:

 

Small loaf tin

Mixing bowl

Whisk

Wooden spoon

Stick blender

Silicon spatula

Measuring cups and spoons

Baking paper

Cooling rack

 

Method: 

 

1.  Pre-heat oven to 170 degrees Celcius (fan-forced) and line a small loaf tin with baking paper

2. Separate one egg - add the yolk to the mixing bowl and the white to the stick blender jug to blitz on high until the white becomes slightly firm

3. To the mixing bowl add the remaining whole eggs, oil and apple cider vinegar. Whisk to combine

4. Add the flour, baking powder, bicarb, salt, arrowroot and ground pepperberry to the mixing bowl and stir well with the wooden spoon, ensuring no lumps remain

5. Spoon the egg white into the mixing bowl and using the wooden spoon gently fold it through the mixture. The batter should be slightly runny

6. Pour the mixture into the loaf tin then place in the oven for about 30 mins or until a knife/skewer inserted into the centre comes out without batter on it

7. Once cooked remove from the oven, carefully transfer to a cooling rack and allow to cool down before slicing

 

 

 

wild pepper isle.jpg

This bread is drier than most because of the nature of green banana flour. You should swap that for bunya nut flour or almond meal but the quantities may need to change to ensure a slightly runny batter is created.

The flavour isn't really 'peppery', it's more 'botanical' - and that's the magic of cooking with native pepper!

This bread is great toasted and delicious topped with paleo-friendly Davidson Plum or Lilly Pilly Jam (recipes coming soon) or my Aniseed Myrtle + Apple Chutney.

Enjoy!

 

 

 

Free from: Gluten / Grains / Dairy / Refined sugars / Soy / Legumes / Nuts / Seeds