Soup season is upon us. A great way to smoosh up all those nearly off veg in the salad drawer, throw in some stock and herbs and create several healthy clean meals without much effort at all. Although not sure about you, but as much as I love a big bowl of steaming soup, whether it be a soothing chicken broth, a fresh pea or a spicy pumpkin soup, more often than not, the thing I love most is dipping a big hunk of bread into that bowl of goodness. Easier said than done when you’re trying to eat clean and stay away from too much gluten. Well, I think I have the answer here...
This butterbean bread is so versatile and you can try unlimited sweet and savory versions. In fact, the base of this bread is my bakewell tart recipe in the ‘MCL Everyday’ eBook which shows you how adaptable this recipe is. I added rosemary and garlic to my bread… see what you can come up with!
- 1 tin butterbeans (or cannellini beans or other white beans of your choice)
- 2 eggs
- 200g ground almonds
- ½ tsp bicarbonate of soda
- 50g coconut oil melted
- Tweaks of your choice: mine were a few sprigs of rosemary with a clove of garlic
- Preheat oven to 180° C
- Whizz all ingredients in a food processor
- Turn into a lined tin loaf and smooth top
- Place in oven for 50 minutes
- Check centre - knife/skewer should come out clean, if not, turn heat down to 160° to prevent top burning (or cover loosely with parchment paper) and check every 10 minutes until cooked through
- Leave to cool on a wire rack before removing from tin
- Slice as required
This bread keeps well for several days. Slice as required and toast in the toaster or under the grill as needed and spread with toppings of your choice.
Until next time,