Little Almond Breads

Almond Bread

Little Almond Breads

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!

makes: 9
takes: 25 minutes

200g (7oz) almond meal
2 tablespoons psyllium or oat bran (optional)
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs (or 3 egg whites)
100g (3.5oz) cream or melted butter

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

2. 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. Divide mixture into 9 and form each into a little balls. 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. Bake ‘breads’ for 10-15 minutes or until lovely and golden brown.

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

Variations

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

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

larger batch – I often double the batch to make more for freezing.

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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