Inspiration for today’s creation came from some time spent in the kitchen with Shannon McCarthy over at ClearPoint Center the past week; she and husband Steve Munn are investigating the benefits of the GAPS diet (Gut and Psychology Syndrome) and this is a suggested recipe from Dr. Natasha Campbell-McBride for one of the later phases of the diet.
The GAPS diet is similar to the famed Paleo or “primal” lifestyle in that one removes wheat, refined and processed foods, grains, legumes, dairy, and sugar from the diet. It differs in that it adopts a medicinal, healing approach to restoring digestive health. This diet aims to restore and “heal and seal the gut” by food, such as by way of utilizing the health benefits of bone broths and introducing fermented foods and probiotics in order to restore the damaged stomach wall as well as replenish natural stomach acid production for effective digestion. The GAPS diet also sets itself up in phases and the introduction to the diet is crucial for those who suffer from difficult digestion (IBS, bloating, leaky-gut syndrome). Foods are introduced slowly after proper time and careful observation of the body’s reaction has been given to allow healing through the different stages. I still need to delve into reading Dr. Campbell-McBride’s book to better speak on behalf of her research but the connection of diet to the prevalence of learning and behavioral disorders in the forms of autism, depression, anxiety and more is quite profound and convincing when considering our knowledge of how gluten & casein can act in the body.
Regardless of what diet you prescribe to, this is a really easy, convenient and delicious staple to have around the kitchen. You can use whatever nuts you like or have on hand and any kind of natural fat is suitable for this recipe. This version was salty, crunchy, and provided that uber comforting toasty aroma in the kitchen when it was baking. Recently Shannon told me she made a sweet version of the bread adding shredded coconut and honey and I think that would be another phenomenal variation. You can slice this however you want and it makes a nice option to substitute for bread or even as a cracker. I like it even better toasted up warm and topped with honey. I can imagine the choice of almond and pecans would pair well with the addition of some spices; until next time!
Makes 1 8” loaf
1 cup almonds
1 cup pecans (use 2 cups of whatever nuts you like)
2 tbs. coconut oil
3 whole eggs
1 tsp sea salt
Topped with raw pepitas
1/ Preheat your oven to 300F. Place your nuts in a food processor and blend until a fine meal forms (you could do the nuts in two additions if you wanted some pieces to remain whole throughout the bread). Crack in the eggs, add the oil and sea salt and blend until combined.
2/ Pour mixture into a parchment lined loaf pan and bake for about an hour until the edges start to pull from the sides of the pan and the top looks crusty and golden.
*Due to the high natural fat content of the bread I like to store this in the fridge!