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.
3 ½ cups almond flour
¼ cup melted butter
1 tspn baking soda
1 cup natural yoghurt
¼ tspn salt
- 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
Can this be done in a bread machine? If so, what settings?
I've not tried it to be honest.
your 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 ?)
I had added some chopped nuts. You certainly could add some zucchini!
Great to finally find a simple low card bread!!
Ok. thanks Diva!
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?
I think that it might be another recipe but you could always add flaxseed meal to this bread!
Hi 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!
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.
Your 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! 🙂
hotshot bald cop
My thoughts precisely!
hotshot bald cop
Do actually assume this is true?
Yes..easy to make and yummy to eat.
I have just tried this bread but it is very wet in the middle, how do i prevent it?
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!