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
- Preheat the oven to 180C/350F degrees.
- Grease the insides of a loaf tin with butter.
- Put all the ingredients into a bowl and mix well. Or throw it into a food processor.
- Put the dough mix into the loaf tin and bake for 45 minutes.
- Cool in the pan, remove, eat and enjoy!
Nutrition: Per slice (10 slices) : 275 Calories; 24g Fat; 10g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carb
21 Comments
Jennie
October 6, 2017 at 4:36 pmyour picture seems to have green bits in it…..was it that ? I am wondering about adding zucchini ( what do you call it? halloumi or something like that ?)
hahahahhaa
Angela Coleby
October 6, 2017 at 4:55 pmI had added some chopped nuts. You certainly could add some zucchini!
Peter
December 25, 2016 at 7:45 pmGreat to finally find a simple low card bread!!
Angela Coleby
December 25, 2016 at 7:47 pmHuzzah!!
ARGYRO
September 7, 2015 at 11:29 amOk. thanks Diva!
ARGYRO
September 1, 2015 at 9:22 amJust 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?
Divalicious
September 7, 2015 at 9:41 amI think that it might be another recipe but you could always add flaxseed meal to this bread!
Jess
August 2, 2012 at 3:14 pmHi Angie, I have baked it for extra 45mins and it is a nice loaf with a crispy crust 🙂 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!
Divalicious
August 5, 2012 at 10:23 amYah! 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.
Jess
August 11, 2012 at 2:26 pmYour recipe for the bread is freezable! Yippee! 🙂 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! 🙂
Divalicious
August 11, 2012 at 2:48 pmFantastic!
hotshot bald cop
September 5, 2011 at 1:47 amMy thoughts precisely!
hotshot bald cop
August 30, 2011 at 12:31 pmDo actually assume this is true?
Angie C
August 31, 2011 at 7:21 pmYes..easy to make and yummy to eat.
Jess
August 2, 2012 at 12:44 pmI have just tried this bread but it is very wet in the middle, how do i prevent it?
Divalicious
August 2, 2012 at 12:58 pmHi 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!