Almond bread
PALEO II GLUTEN FREE II DAIRY FREE II SOY FREE
This is a beautifully light and fluffy low-carb bread recipe. It tastes nutty and has a cake-like texture but is lighter. It's wholesome and very lightly sweet. It's not chewy, claggy, dry or falls apart like most gluten-free bread.
I love making this bread. It's so versatile. I sometimes just eat this with a little jam and a cup of tea, or ill pop some houmous, avocado and salad and make an open sandwich with it.
This is what I call a quick bread ( like banana bread). It requires No proving of yeast or a bread machine in sight. You just need a bowl, a whisk, a loaf pan and an oven.
This bread doesn't require a hundred different flours to make either, so great on the purse strings!
I hope you enjoy this recipe for those who miss bread.
Notes on ingredients & substitutions
Almond flour
I used whole almonds from the Grapetree ( much cheaper than the supermarket). You can use blanched almonds if you prefer lighter-looking bread. I prefer the flavour of un blanched almonds; however, it's your call. I blend whole almonds into fine flour instead of buying almond flour. It's far cheaper and can easily be made at home if you have a powerful Nutri bullet or similar equipment.
ACV
Apple cider vinegar, please use ACV with the mother. ACV with “the mother” is an unrefined, unpasteurized, unfiltered version of apple cider vinegar. It’s full of gut-friendly probiotics called acetic acid bacteria. If you’ve ever bought the mother ACV, you know it even looks different than filtered, or “regular”, apple cider vinegar.
Apple cider vinegar with “the mother” is darker and looks like it has stuff floating around in it, which if you didn’t know what it was, you’d think it was expired or contaminated. This is all the amazing bacteria and yeast that contribute to its healing powers! Read more about ACV here.
Honey
I used raw organic honey however you could use agave if you follow a vegan diet.
Eggs
If you can’t eat eggs for whatever reason, you can swap the eggs for ‘flax eggs’ click here for the recipe.
Ingredients
Freezing and Reheating Almond Flour Bread
This bread can last 4 days at room temperature or be frozen for up to 3 months.
I like to freeze in 2 slices, then thaw them as needed.
For toast, places the slices flat on a foil-lined baking sheet. Rewarm on the upper third rack in a 160 degree oven, until it is toasted to your liking.
Makes 1 loaf - 1 hour prep time & cooking time
Equipment
9’’ x 5’’ loaf tin
Step by Step
Recipe
Dry ingredients
350 g almond flour ( see notes)
45 g ground flaxseeds/linseeds
1/2 tsp bicarbonate of soda ( not baking powder)
1/2 tsp salt
Wet ingredients
5 medium eggs
1.5 tsp honey/agave
1 tbsp olive oil
1.5 tbsp ACV ( see notes)
Method
Preheat the oven to 170 degrees and line your loaf tin with baking parchment.
Mix the wet ingredients with the dry ingredients ( and herbs if you are using) and stir well. You could mix this in a food processor instead.
The batter should be like a really thick pancake or cake batter, transfer into your lined loaf tin.
Bake in the centre of the oven for 35 minutes until a toothpick comes out clean.
Leave to cool completely before attempting to slice the bread as it will probably fall apart.
Enjoy my darlings!
Variations
There isn’t a nut that is close to almonds, I do not have a good substitution for almonds that has the same protein content and texture or density. This bread is great with the addition of herbs feel free to experiment. I leave mine plain so then I can add almond butter and jam on top without it tasting like rosemary too!
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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