This California walnut and spelt soda bread from Nadia’s Healthy Kitchen is delicious served warm from the oven, or an ideal accompaniment to a hearty soup or stew. With the mild, creamy flavour and the added crunch of California walnuts throughout, this is a satisfyingly simple bake.
220mldairy-free milkWhy not try making your own California walnut alternative? Find the recipe here
1tbspapple cider vinegar
100gCalifornia walnutsground
340gspelt flour
1tspbaking soda
½tspsalt
1tbspdate syrup
50gCalifornia walnutsroughly chopped
Instructions
Preheat the oven to 200°C/180°C fan/400°F.
Add the dairy-free milk to a jug and mix in the apple cider vinegar, then leave to one side for 10 minutes.
Place the ground California walnuts into a large bowl, then sieve in the spelt flour, baking soda and salt, and mix together.
Pour in the dairy-free milk and apple cider mixture and the date syrup, then knead into a dough. Add the chopped California walnuts and knead again to evenly distribute, being careful not to overwork the dough.
Place the dough onto a lightly floured board and form into a large loaf.
Place onto a baking sheet lined with baking paper. Dust the top with some flour and cut a cross over the top of the bread. Bake for 40-45 minutes.
Notes
Salt: 0.54g.Recipe developed for California Walnut’s and reproduced with the kind permission of Nadia's Healthy Kitchen.