Prickly pear tuna lavender bread.
I don't care for labels...paleo, gluten free, keto...whatever you want to call it. I call it delicious! A baking experiment inspired by the lovely @shayj0nes that after 3 tries turned bomb!
Instead of the applesauce called for in many of the "paleo" bread recipes, I used a puree made from #wildharvested prickly pear tunas. It's dense but still moist with a hint of lavender and wonderfully filling. Topped with grassfed butter, prickly pear fruit puree and fresh garden arugula greens and flowers.
The ingredient list is as follows. This bread is a work in progress so amounts are all approximations and can be adjusted as per individual taste and texture preference. Since we are all different, I always encourage folks to be experimental with their cooking instead of just always following a recipe word for word.
2-5 Tbs of ground psyllium husk
1/4 c of ground pumpkin seeds
1/4 c of cassava flour
1/2 c of coconut flour
1 1/4 c of teff flour
2tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/3 c dry lavender flowers
3/4 c of prickly pear tuna purèe
1/2 c rendered goose fat (coconut oil or other preferred fat can be used)
1 Tbs of lemon juice or apple cider vinegar
I cooked at 350 degrees, but cooking times may vary. I used a cast iron loaf pan and a regular metal loaf pan may have a different cook time.