This is a take-off of this almond bread recipe. I added another egg, separated the eggs and whipped the egg whites until stiff, and also I used buttermilk, or kefir, whichever you have on hand. Buttermilk seems to actually work best but Kefir works also. Together this seems to give it a nicer rise. I also used 1/2 cup of flaxmeal in this recipe and all together I thought it came out with a nice texture. It's very moist inside and crispy on the outside. If you don't want it as moist, you could try using less oil with it, or using coconut flour instead of the flaxmeal. I use this for my sandwich bread. It makes good grilled cheese sandwiches! I also toast it and have it with my egg in the morning. It's not wheat bread but it's pretty good bread and has only 2 usable grams of carbs per slice.
* Exported from MasterCook *
Almond-Flax Quick Bread
Serving Size : 16
Categories : Bread
Amount Measure Ingredient -- Preparation Method
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1/4 cup coconut oil -- melted
1 cup buttermilk -- (or kefir)
4 large eggs -- separated
1 packet Truvia
1 teaspoon baking soda
1/4 teaspoon salt
2 cups almond flour, Honeyville -- (or almond meal, I used almond flour from Honeyville
1/2 cup flax meal, Golden -- (1/4 cup seeds ground makes 1/2 cup meal)
Preheat oven to 350 degrees F. (180 C.)
Beat egg whites until stiff and they form a peak. Set aside
Mix all remaining ingredients in a mixing bowl and mix with electric mixer until well incorporated.
Gently fold in the egg whites without breaking them down. Pour into a small loaf pan, (I use a 4" by 8" pan) that has been generously sprayed with non-stick cooking spray.
Bake at 350 degrees F. for 1 hr. and 30 min. approximately or when a toothpick inserted comes out clean. It is very moist in the center, and crusty on the outside. I find the best results at this temperature and time. Folding in the egg whites, adding an extra egg, and also using buttermilk or kefir gave me a better rise with this bread and a better texture I think.
"this is a take-off from the Lois Lang Almond bread recipe."
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Per Serving (excluding unknown items): 152 Calories; 13g Fat (73.2% calories from fat); 5g Protein; 5g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 148mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.
NOTES : 2 g. usable carbs per slice