This bread resembles a moist wholewheat bread. It slices
nicely, can be toasted and can be used for grilled sandwiches.
2-1/2 cups of ground almonds, ¼ cup melted butter
or olive oil, or a gluten-free organic spread, 1 cup strained
organic yoghurt (whey will separate to give a solid texture).
1 teasp baking soda, ¼ teas seasalt, three eggs (egg-replacer
can be used).
Preheat over to 350F (180c), place eggs, fat, yoghurt,
baking soda and salt in food processor. Mix until mixture
is thick and resembles butter in texture. Add almond flour
and process until mixed thoroughly. If the stiffness of
the mixture stops processor working, remove dough with wet
hands and knead by hand until almond flour is thoroughly
incorporated into other ingredients . Grease a loaf pan
about 4 x 8 generously and coat bottom with ground almond
flour. Using wet hands shape dough to fit pan. Bake at 350-375
for about 1 hour until lightly browned on top. There will
be a crack on the top of loaf. Check by inserting a metal
knife; it will come out clean when bread is done. Remove
bread from pan by inverting it onto a cake rack. Allow to
cool thoroughly before you cut it. Don't cut it piping hot,
it needs to firm up its texture.
Variations - adding 1 tablespoon of caraway seeds with
the flour will give a bread that resembles rye bread.
Add in about ½ cup of raisins and/or other dried
fruit as a last step when you are kneading it into a loaf
shape will give you a tea-loaf.
whether you are taking the correct supplements?
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