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.

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