For those of you who object to using eggs, you could replace the eggs with chia seeds, which make an excellent alternative binding agent. However, I do find that you just don't get that same lightness, which is unique to the way eggs react in baking. And while we're on the subject of eggs, perhaps i'll briefly discuss their pros and cons.
From a nutritional standpoint, eggs are wonderful for their high quality protein and amino acid profile. They're also high in Vitamin D, Vitamin A, Vitamin B12 and iodine, which makes them a pretty potent little food. Recent research also suggests that we should no longer be fearful of the high cholesterol in eggs, which it seems does not directly affect the bodies cholesterol levels. Instead it is saturated fat we need to be aware of, which does have a direct affect on cholesterol. So how does this information get interpreted? Well, we're now being told we can eat as many eggs as we like!
But this information is also misleading. We all know that anything in its extreme is likely to have repercussions. And that certainly goes for eating too many eggs. Energetically speaking, eggs are one of the most powerful foods that exist. In yin and yang terms, they are extremely yang, which means they have a more contractive energy in the body. They are more warming and they send energy downwards and inwards, as opposed to yin foods, which are more cooling, sending energy upwards and outwards. Excessive consumption of foods that are either too yin or too yang leads to imbalance and imbalance is the root of ill health or dis-ease. So by understanding the energetic nature of foods we can begin to understand what kind of affect they might have in the body. Always we are trying to create balance, it is the body's natural way to want to create balance. So as much as possible we want to keep more extreme foods to a minimum. Depending on our condition and health needs, an overconsumption of eggs or other very yang foods may result in us feeling overly tense or uptight. It can also result in cravings for more extreme yin foods such as sugar and alcohol, as the body tries to restore balance.
But lets get back to the eggs we're using in our bread recipe. As I mentioned eggs are potent foods, both nutritionally and energetically. Therefore they are to be used with caution, depending on what your health needs are and what foods you're preparing and why. I tend not to eat too many eggs unless I really feel the need for that strong contractive energy, which I feel immediately. But in baking, from time to time, a couple of eggs dispersed throughout a loaf is not going to negatively affect me. It will only enhance my delicious loaf of bread!
I hope that's not too confusing! See it as a little introduction to food energetics. Combining the nutritional knowledge with an understanding of food energetics makes for a much deeper understanding of our own health needs. Enjoy this beautiful cake like bread. Toast it for breakfast and have it with a little goats butter or enjoy for lunch with a bowl of soup!
Coconut & Quinoa Bread (approx 12 slices)
100g spelt flour
200g quinoa flour
1 tbsp olive oil
1 tblsp honey
1 tsp sea salt
2 tsp baking powder
2 organic eggs, lightly beaten
280ml coconut milk
¼ cup chopped dried apricots (optional)
Sprinkle of desiccated coconut
Method: Preheat oven to 180c. Grease a loaf tin with a little olive oil or line the tin with baking parchment. Sift flour, salt and baking powder into a bowl. Stir together eggs, olive oil, honey and milk and add this to the flour mix to form a smooth batter. Pour into loaf tin and sprinkle desiccated coconut on top. Bake for 40-45 mins or until a skewer comes out clean from the middle of the bread. Allow to cool in tin for 5 minutes then remove to a wire rack to cool completely.