Coconut almond loaf 

To get a starch free bread, you need to use some kind of nut flour. A good quantity of eggs are required to give it some lift, and some fat is also helpful.

There are a variety of starch free bread recipes available, and you may want to try some of them:

• Breaking the Vicious Cycle, by Elaine Gottschall (the SCD) has a nice almond bread
• Eat Well, Feel Well, by Kendrall Conrad has a cashew bread
• Cooking with Coconut flour by Bruce Fife has a coconut flour bread
• Dr Mercola’s No Grain Diet has a walnut, flaxseed and zucchini bread
• Paleo diet bulletin boards often have nut based breads

This bread is my favourite, and is a cross between the SCD almond bread and Bruce Fife’s coconut bread. It has a good texture and will keep for a couple of weeks in the fridge without going mouldy (the pumpkin version may not keep as long). It’s a bit dry and hard by then, but still tastes good. It can be toasted, but carefully at a low setting, and makes great biscotti. This is not entirely whole foods, as it is made with ground almonds that have not been pre-soaked.

• 5 eggs
• 4 oz melted butter, ghee, or coconut oil
• 1 cup cottage cheese, yoghurt, yoghurt “cheese”, kefir, kefir “cheese”, or mashed pumpkin
• 1 heaped teaspoon baking soda
• ½ teaspoon salt
• 2 ½ cups ground almonds (or other nut flour)
• ½ cup coconut flour, sifted

Preheat oven to 175C (350F). Line a loaf tin with baking paper (this step is vital). Beat the first 5 ingredients together. Mix the flours together and beat into the wet ingredients. The mixture should be thick but not dry. If you have used kefir or yoghurt, you might need a bit more ground almonds. If it’s bit dry, add a little extra cheese or pumpkin. Spoon into tin and smooth the top. Bake for about 45 minutes, till brown on top, and a skewer comes out clean.