Grounding Bread

• 2 cups dry roasted almonds*

• 2 cups dry roasted cashews*

• 2 ripe bananas, peeled and quartered

• generous pinch of salt

1. Preheat your oven to 175°C or 350°F. Grease and line a loaf tin with baking paper. Mine measures 19.5cm x 9.5cm.

2. Place the almonds and cashews into your processor and blend until the mixture is broken down and resembles a flour consistency. Add the banana and salt and blend until the mixture is smooth, very well combined and sticking together.

3. Press the mixture firmly into your prepared tin and level the top. Bake the bread for 35 minutes or until looking lovely and golden. Remove the bread from the oven and leave to cool in the tin for 10 minutes before gently transferring to a cooling rack to cool completely. Ensure the loaf has fully cooled before cutting.

4. Slice. Serve. Eat and enjoy.

notes – we typically slice off a few pieces once the bread has cooled and than place the remaining loaf in the fridge over night and slice the rest the following day. Storing the bread in the fridge prior to cutting will reduce the risk of the slices crumbing.

This amazing recipe comes from https://wholefoodsimply.com/my-grounding-bread/