Jan 18, 2019


Have I got the easiest, tastiest, gut happy loaf cake recipe for you!! ~ Yes, yes I do 😝 My GINGER
PECAN BREAD... and what makes this crack-bread (although I’ve never had crack) is an entire jar of organic activated pecan nut butter in it 😱

Let’s rewind a little here on the word 'activated' if its new to you, and start with “sprouting”- which has been around for longer than you can imagine, and the credit can go to the Chinese who learned to germinate legumes many centuries ago on their ocean ships; sprouting mung beans as food to prevent scurvy. They instinctively knew that an important factor missing in non germinated seeds was produced during the sprouting process – that being vitamin C.

The process of sprouting changes the composition of nuts, seeds and grains in numerous beneficial ways, which is essentially, why we do what we do. Vitamin B’s are increased, Vitamin C is also increased, and perhaps the most well known benefit to sprouting nuts and seeds, and then activating and drying them further for that delicious crunch we all love, is for digestive health.

Phytic acid, a substance present in nuts, seeds and grains, inhibits the absorption of minerals including calcium, magnesium, iron, copper and zinc. So in today’s world when we want to be getting the most nutrition from our food, if we are eating nuts, seeds and grains that have not been soaked and activated, then we are robbing ourselves from precious minerals.

We are also slowing down our digestive power. Soaking and activating our nuts and seeds before consuming them neutralizes enzyme inhibitors that are present, which can muck up our digestion a bit. And on the flip side, additional enzymes that help digestion are produced during the soaking and sprouting. So it’s a case of out with the bad guys and in with the good guys, all in one go!

If you’re someone with gut issues or poor digestion, then eating nuts and seeds that have not been soaked and activated is likely only making your poor tummy even worse. But that doesn't mean you can't eat them. It's all about how you prepare them, or these days, which brands you buy that have done the sprouting / activating for you! Like my favourite brand... Totally Nuts!

But enough info right, you want the recipe. Well here you go!

What you'll need: 

1 x 220g jar pecan butter
4 eggs
3/4 tsp baking powder
1/3 cup coconut flour
2 Tbsp maple syrup
4-6 drops ginger oil or 1 tsp ginger powder

Using an electric beater, beat the eggs and baking powder until fluffy and airy.
Add the rest of the ingredients and beat again until everything is well combined.
Pour into a lined loaf tin and bake in a preheated oven at 180C degrees for 35 minutes.

BOOM 💥 I’ve had this for brekkie, morning tea or arvo tea... it’s drool worthy with salted cultured butter and freezes really well too!

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