* Exported from MasterCook *
Recipe By :original by Lois Lang, Breaking the Vicious Cycle, my tweaks
Serving Size : 16
Categories : Bread
Amount Measure Ingredient -- Preparation Method
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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.)
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"
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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.