Do excuse my weak attempt at humour in the title. Anyhoo.

A week or so ago I shared this bread recipe with you. I liked it, but knew that there was room for improvement.

Enter attempt number 2.

I made this loaf in a rectangular loaf pan (you may recall that I decided – goodness knows why – to use a round cake pan for my first loaf. Rach, what were you thinking?) and it this made for far more ‘ridgy didge’ looking bread slices.

I’m still not too keen to overdo the nuts, so this recipe still only uses one cup of nuts in total, though this batter yields a darker, richer, fluffier and softer bread. I used half activated almonds and half activated walnuts, replaced half the coconut oil with melted organic butter and stuck with the original 6 eggs, as they worked out so well last time in terms of consistency – light, fluffy but not so light as to be confused with souffle.

I enjoyed a warm slice hot from the oven with half an avo mashed on top – it was delectable and even more exciting than last time because the slices are actually square-shaped just like real bread.

Just be warned. I don’t add any rising agent, so the loaf does sink a wee bit upon cooling. Next time I plan to make this in a square cake tin. I will then slice it into four squares and slice each of those four squares in half again for 8 sandwich sized slices. I’ll get to that when I can and will be sure to share the results with you.

Until then, I really hope you enjoy installment 2 of GAPS bread.

GAPS Bread Take 2

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• 1/2 cup activated almonds
• 1/2 cup activated walnuts
• 6 eggs
• 1/2 cup melted organic butter
• 1/2 cup melted coconut oil

Method

Preheat oven to 150 degrees C fan-forced. Line a square cake tin with baking paper.

Blitz all your ingredients together in a high-speed blender or food processor. Pour into the tin and bake for 35 minutes.

Remove and cool before transferring to fridge. Once chilled, remove and slice the entire thing in half so you get two layers. Then slice each layer into four ‘sandwich’ squares.

This bread is satisfying plain or downright dreamy with mashed avo.

Notes

If you food processor is on the cheaper side, use 1 cup almond flour (blanched almond meal) in place of nuts. This means the recipe will contain more nuts overall. Just keep that in mind.

Activation means soaked and rinsed. You can do this yourself or buy pre-activated nuts. Be warned – they’re costly. If you use raw nuts don’t sweat it. The recipe will still be groovy – just a bit more work for you digestive tract, that’s all.