Since embarking on La Vida Locarb, what most people know as bread has been off the table for me and it is one of the foods I miss the most.
Now I have Almond Bread. It is tasty and satisfying and does make a good stand-in for the old yeasted wheat breads in my diet. The recipe for making the bread is really quite simple once you procure the ingredients:
- 17 oz. finely ground almonds or purchased almond meal
- 14 oz. Fromage Blanc or one 16 oz. tub of Quark.
- 3.5 oz. or 1/2 cup olive oil
- 2 tsp. baking soda
- 1/2 tsp. Celtic Sea Salt
- 2 Tablespoons Hulled Hemp Seed
- 2 teaspoons ground flaxseed
- 6 eggs
The method:
- Preheat oven to 350 degrees
- Grease 2 ceramic loaf pans WELL. I use a release agent I make myself of canola oil and lecithin in a 2-1 ratio, but Pam will work also.
- Combine all ingredients in mixer bowl and beat at medium speed for 2 minutes
- Divide batter evenly between the 2 loaf pans
- Bake in 350 degree oven for 45-60 minutes, some experimentation will be required until you settle on the optimum time. For me, it’s currently 45 minutes.
- Allow to cool for 10 minutes and then loosen loaf with a knife around the edges of the pan.
- Remove the bread from the pans and allow to cool completely before wrapping in waxed paper and storing in plastic bags in either the refrigerator or freezer. To thaw, place in refrigerator overnight.
- To serve, slice thin and reheat in the microwave or conventional oven, or like me, devour in cold slices directly from the fridge. Butter optional.
Be aware that while this bread is a low carb food (around 3-4 carbs per slice, I think) it is NOT a low calorie food. It is dense and nutritious, packed with protein and fiber and yes, calories, I have no idea how many. Also be aware that since it contains no sweetener, it isn’t sweet in spite of its uncanny resemblance to the oh-so-sweet Banana Bread in texture and visual appearance. That first bite is a surprise!