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Brazil Nut Bread with Honey Butter

Brazil Nut Bread with Honey Butter

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The thyroid has the highest selenium content of any organ, and studies suggest that selenium deficiencies may be a primary cause of thyroid disorders. Brazil nuts have traditionally been known as being a rich food source of selenium; Try this: Combine Brazil nuts, olive oil, garlic and a handful of rocket (arugula) and basil in a food processor and process into a savory pesto. Or soak Brazil nuts overnight in water, drain and purée with fresh water, a couple of dates and a dash of vanilla for a delicious milk alternative.

Ingredients

  • Organic unsalted butter, for greasing
  • 6 tbsp white whole-wheat flour + additional for dusting or use gluten free flour 1 tbsp orange zest
  • 2 tsp unsweetened cocoa powder
  • 1/2 tsp each ground cinnamon and baking powder
  • 1/8 tsp salt or sea salt
  • 3 large eggs
  • 1 cup finely chopped pitted Medjool dates
  • 1 cup raw unsalted Brazil nuts, roughly chopped
  • 2 tbsp whole milk

HONEY BUTTER

  • 1/2 stick organic unsalted butter (1/4 cup), softened
  • 2 tbsp raw honey (preferably orange blossom)

Preparation

1. Preheat oven to 162’C (325’F).

2. Butter a 9-inch cake pan or pie plate, then dust with flour (tap out excess). Or butter then line bottom with a circle of parchment paper.

3. In a medium bowl, combine flour, zest, cocoa, cinnamon, baking powder and salt.

4. Add eggs, dates, nuts and milk and mix well. (TIP: It’ll be thick and chunky, so you’ll need to use some elbow grease.) Pour into pan, leveling off with the back of a spoon. Place pan on a baking sheet and bake for 40 to 45 minutes, until top is light to golden brown and center springs back when pressed.

5. Meanwhile, prepare butter: In a small bowl, combine butter and honey. Serve with bread. Bread can be served warm or at room temperature.

This recipe is sourced from: Clean Eating 

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