Updated: Apr 15, 2019
Fermented foods are by no means new, they have been well utilised for thousands of years to preserve food, impart flavour and also to improve health. It is truly now though, that we are beginning to understand the mechanisms in which these foods actually benefit our health. They do this most importantly by colonising, repopulating and improving our gut microbiome as they include both probiotics and prebiotics. The health and state of our gut and its microbiota can often determine the prevalence or outcome of many diseases.
This fermented bread is a good way to neutralise enzyme inhibitors which interfere with enzymes required for protein absorption and bind with many minerals such as iron and zinc. Through the fermentation process these necessary enzymes are less affected and minerals remain bio available so our bodies can use them while also allowing for proper digestion.
This bread has an acquired taste (like most true fermented sourdoughs), yet it is wonderfully reminiscent of a dense moist rye sourdough with a nutty aftertaste.
2 cups raw unsalted cashews (I used cashews but maybe try a different raw nut such as almond or even seeds if you prefer, I will try other versions myself too)
1/2 cup filtered water (necessary to avoid killing any bacteria)
30 ml sauerkraut juice (I was thinking also that raw unpasteurised apple cider vinegar ACV with the mother may also work well in place of the sauerkraut juice - if you try it, let me know)
1 cup ground chia seeds (I used black chia seeds which gave the loaf a darker colour)
3/4 cup tapioca flour
1/2 teaspoon bicarb soda
Pinch of salt
1/3 cup extra virgin olive oil (EVOO)
1 Tablespoon raw honey
2 eggs separated
1. Place cashews in a bowl with water to soak for 4 hours or preferably overnight. Drain and rinse.
2. Puree nuts with 1/2 cup water and sauerkraut juice till paste like. Transfer to a non metallic bowl (necessary to avoid any chemical reactions with metal and acid) and cover with a tea towel. Place in a warm area and leave to stand untouched overnight.
3. On day of baking, grease and line a bread tin with baking paper. Preheat oven to 180° fan forced.
4. In a mixing bowl, lightly sift the ground chia, tapioca flour, bi carb and salt. Fold in fermented cashew mix till well combined.
5. Beat egg whites to soft peaks form. In another bowl, mix yolks, EVOO and honey till well combined. Gently fold yolk mix into whites.
6. Gently add egg mixture into chia/nut mixture, combine well.
7. Pour into greased bread tin and bake for approximately 1 hour or until a knife/skewer comes out clean.
8. Cool in pan before slicing.
9. Enjoy x
Note: ** If the bread is darkening too much on top, cover with a piece of baking paper.
**As this bread contains no artificial preservatives it is best eaten within 2-3 days.