Divalicious Recipes

Almond Flour Bread

Photo by Lupita Arrese

I assume that most low carbers still have a hankering for bread.   I have to still walk past the bread section in Spinneys and try not to look at their olive bread for fear of sobbing loudly.   I found a great recipe that has worked out really well as a replacement and now I can walk smugly past the bread section in the supermarket.    It is great with cashew nut hummus too.  And we now have a bread to dip into soups! Woohoo!   I make the almond flour by grinding almonds in a food processor….plain almonds and those with the skin still on both work well for this bread recipe.

INGREDIENTS

3 1/2 cups almond flour

3 eggs

1/4 cup melted butter

1 tspn baking soda

1 cup natural yoghurt

1/4 tspn salt

METHOD

  1. Preheat the oven to 180C/350F degrees.
  2. Grease the insides of a loaf tin with butter.
  3. Put all the ingredients into a bowl and mix well.  Or throw it into a food processor.
  4. Put the dough mix into the loaf tin and bake for 45 minutes.
  5. Cool in the pan, remove, eat and enjoy!

Comments

      • Leave a Reply

        Jess
        August 2, 2012

        I have just tried this bread but it is very wet in the middle, how do i prevent it?

        • Leave a Reply

          Divalicious
          August 2, 2012

          Hi Jess,
          Perhaps the oven temperature may need adjusting..turn it up a little higher. I do find that the temperatures of ovens can vary slightly at times. Or cook it for a bit longer. Cover the top with foil to stop it burning and bake for another 10-15 minutes, checking it from time to time. Good luck on the next attempt!

  1. Leave a Reply

    Jess
    August 2, 2012

    Hi Angie, I have baked it for extra 45mins and it is a nice loaf with a crispy crust πŸ™‚ My first “bread”. The taste is good and reminds me of a cake loaf, one slice and it is very filling. I wonder if this almond bread (and the others in the bread section) freezes well or kept in the fridge for a long time? Many thanks!

    • Leave a Reply

      Divalicious
      August 5, 2012

      Yah! So glad it worked out good for you and that you like it! I think it will keep for about 3-5 days in the fridge but not too sure about freezing it though as I have not tried it.

      • Leave a Reply

        Jess
        August 11, 2012

        Your recipe for the bread is freezable! Yippee! πŸ™‚ I sliced them & cling-wrapped them as a loaf. They froze beautifully without changing shape & taste or sticking together. I placed the frozen slices directly on a sandwich grill to create those pretty lines (I like them better when warm) and they tasted delicious! Now I can try other bread loaves without fearing I have to finish them in a short time. Thank you so much! πŸ™‚

  2. Leave a Reply

    ARGYRO
    September 1, 2015

    Just baked a loaf, it is delicious. Ate it with a lovely chia raspberry jam from Madeleine Shaw’s book GET THE GLOW and they matched perfectly. Just a question! I remember making this bread a couple of months ago, didn’t the recipe contain flaxseed meal as well or am I confused with some other similar recipe?

    • Leave a Reply

      Divalicious
      September 7, 2015

      I think that it might be another recipe but you could always add flaxseed meal to this bread!

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