Saturday, November 20, 2010

Almond Bread for stuffing or eating

I made some of this today, and half of it I'll use for bread and half of it will be cubed, toasted, and saved for stuffing this week.  It is inspired by Lois Lang's Lucious Bread recipe out of "Breaking The Vicious Cycle" by Elaine Gottschall B.A., M.Sc.  I changed it a little to fit my own ingredients.  There are many versions of it on the internet on the SCD sites.  It's gluten free.  Along with this I have looked at different versions of low carb stuffing and I think I'll probably get ideas from them but end up with my own.  I never seem to follow anyone's recipe exactly!  I tend to always take from several recipes and end up with my own.

* Exported from MasterCook *

                        Almond Bread

Recipe By     :original by Lois Lang, Breaking the Vicious Cycle, my tweaks
Serving Size  : 16    
Categories    : Bread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1/4       cup  coconut oil -- melted
  8         ounces  fat free cream cheese -- softened (feel free to use full fat, I only used this because it cut down on calories, and the carbs were the same.)
  3         eggs
  1         teaspoon  baking soda
  1/4      teaspoon  salt
  2 1/2   cups  almond meal, blanched

Preheat oven to 350 degrees F.  (180 C.)

Place first 5 ingredients in a mixing bowl and mix with electric mixer until very creamy and thick.  Or you can put into a food processor and process.

Add the almond meal and mix well.

Grease a loaf pan (about 4" x 8") generously (I spray with non-stick cooking spray).  Pour dough into the pan.

Bake at 350 for about 1 hour or 1 hour and 15 min. until lightly browned on top.   Check by inserting a metal kitchen knife; it will come out clean when bread is done.  Remove from oven and run a bread knife around the edges of the pan to loosen.   Remove bread from pan by inverting the pan onto a cake rack.  Allow to cool thoroughly before you cut it.  Don't cut it while it is piping hot.  It needs to firm up its texture.

Variations: For Bananna bread: 1/2 cup sweetener added, 1 tsp. banana flavoring, and use 1/2 c. flaxmeal and 2 cups almond meal.  Or for lemon bread use 1 tsp. lemon flavoring, 1 TBS lemon juice, and add poppy seeds.
or: add 1 TBS. of caraway seeds with the flour and you will get a bread that resembles rye bread.

  "Inspired from "Lois Lang's Lucious Bread" from the book "Breaking The Vicious Cycle" by Elaine Gotschall"

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving: 157 Calories; 13g Fat (71.5% calories from fat); 7g Protein; 5g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 208mg Sodium.  Exchanges: 0 Lean Meat; 1 Fat.


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