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I made some oat porridge and almond bread for some friends the other day, except I didn’t have any almonds. I substituted in some pecans (and a few hazelnuts to make up the weight) and this is what it looked like:
purple oat porridge and pecan bread, photo by Tamara Tomic-Vajagic
It has been ages since I made bread with pecans (or walnuts) and had forgotten they make the crumb a purple-grey colour. But why?
this is due to ingredients containing iron (such as certain flours) having a chemical reaction with the gallic acid found in walnut skins walnuts.org/news/walnut-wisdom-purple-baked-goods/
I see that I could blanch the pecans or walnuts prior to using them but the truth is I really like that colour.
