Little Almond Breads

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Little Almond Breads

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Ingredients

Adjust Servings:
200g (7oz) almond meal
2 tbsp psyllium Or oat bran
1 tsp baking powder
¼ tsp salt
2 eggs Or three egg whites
100g (3.5g) cream Or melted butter

Variations

  • Nut-free/budget

Replace almond meal with finely ground sunflower seeds (I use a little coffee grinder) – no need to change the baking time.

  • Diary-free/paleo

Use coconut yoghurt, coconut cream or your favourite dairy-free milk instead of the cream / butter.

  • Higher fibre

Add more psyllium or oat bran. You could also add ground linseeds (flaxseeds) or chia seeds – or whole seeds for that matter.

  • Larger batch

I often double the batch to make more for freezing.

Ingredients

Directions

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For a long time I resisted the idea of finding a low carb bread because I thought it would be incredibly difficult to get something to be as tasty as a slice of tangy sourdough.

But having three bread-loving carbaholics in the house got me experimenting with healthier alternatives. These ‘breads’ have earned a tick of approval from my Irishman who loves peanut butter toast for breakfast – and he’s a very tough customer to impress!

SHELF LIFE/STORAGE
Keeps for 1-2 weeks in the fridge or indefinitely in the freezer. Just warm in the toaster before serving.

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Steps

1
Done

Preheat your oven to 200C (400F). Line a tray with baking paper.

2
Done

Mix almond meal, psyllium/oat bran (if using), baking powder and salt in a medium bowl. Add eggs, cream (or butter) and stir until just combined.

3
Done

Divide mixture into 9 and form each into a little disc. I find using wet hands helps stop it being too messy. Place balls on your prepared tray and flatten roughly with your fingers until each is about the thickness of a slice of toast.

4
Done

Bake ‘breads’ for 10-12 minutes or until lovely and golden brown.

5
Done

When the ‘breads’ are cooked cool on a rack.

jules

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