This bread is a nice alternative to Simple Mills, as it has no eggs but is still low-carb and high in protein. It has the added benefit of psyllium husk, which helps keep the digestive system moving. I like it for sandwiches, as it tastes like wheat bread. This recipe is from Sweet as Honey (a British blog) and the entire recipe can be found here.
No Eggs, Low Carb with coconut flour, almond meal, psyllium husk and flaxmeal. A delicious easy low carb baking recipe with only 3 g net carb per slice!
PREP TIME:15 MINS
COOK TIME:55 MINS
300 g blanched almond flour not almond meal! (10.6 oz, 2 1/2 cup)
60 g coconut flour (2.1 oz, 1/2 cup)
40 g flaxmeal (1.4 oz, 1/3 cup)
40 g ground psyllium husk (1.4 oz, 1/3 cup + 2 tablespoon)
1 tablespoon baking powder
7 g salt
30 ml olive oil (2 tablespoons)
10 ml apple cider vinegar (1 teaspoon)
480 ml lukewarm water - thick bath temperature, 40C (2 cups)
INSTRUCTIONSPreheat oven to 200C (400F). Line a loaf pan 9 inches x 5 inches with a piece of parchment paper. Slightly oil the paper to make sure the bread don't stick to the pan. Set aside.
In a large mixing bowl, add all the dry ingredients, whisk to combine.
Add the liquid ingredients, order doesn't matter. Combine with a spatula or spoon then use your hand to knead the dough for about 1-2 minutes The batter is very moist at first, getting dryer as you go. After 2 minutes, it should come together easily to form a dough. If not, too sticky, add more husk, 1/2 teaspoon at a time, knead for 30 sec and see how it goes. The dough will always be a bit moist, but it shouldn't stick to your hands at all. If so, the bread will be too moist when baked.
Set aside 10 minutes to let the fiber fully absorb the liquid.
Shape the dough as you want your bread to look like when baked. I mean you want a lovely round bun on top of your loaf so shape a cylinder of dough that match the length of the pan, but DO NOT press/ flatten the top of your loaf or you will end up with a more dense/tight crumb. Keep the top round shape, it is what will create a bread loaf that is soft and light with holes in the crumb.
Slightly rub your hand with water and massage the surface of the bread to remove any holes and create a smooth surface.
Bake for 50-55 minutes in the center of the oven, fan-bake mode is the best.
After 50 minutes, prick the center of the loaf with a skewer to test. If it comes out clean, it is cooked. If not, it means the bread is still wet inside, cover the loaf pan with a piece of foil, reduce heat to 180C (375F), and keep baking for 20-30 minutes until cooked in the middle.
Lift the bread out of the pan using the parchment paper.
Fully cool down on a rack before slicing - at least 3 hours for best result.
Slice into 16 slices. Store in the fridge up to 5 days or freeze up to 3 months, in airtight containers.
TOTAL TIME:1 HR 10 MINS
Looking for a special treat for a summer birthday or family reunion? Try Dr. Sprecher's cake, which she has modified to be grain-free and lower in sugar.
3/4 cup butter, softened
1/2- 3/4 cup coconut sugar
4 eggs, separated
1/2 cup milk or almond milk
1 tsp vanilla
1 1/2 cup Bob's Red Mill Blanched Almond Flour
1/2 cup Paleo flour or coconut flour
1/4 teaspoon salt
2 tsp Rumford baking powder
Preheat oven to 350 degrees. Use coconut oil or flour to grease a 7" x 11" rectangular pan and set aside. Whip egg whites until stiff and set aside. Cream butter with sugar until smooth. Add egg yolks and blend well. Add vanilla and milk, gently blend into combined dry ingredients. Using a hand mixer, whip until well-blended. Gently fold in egg whites.
Options: Add one cup of blueberries or chocolate chips.
Pour batter into greased rectangular dish. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean.
Enjoy plain, or with favorite icing or praline topping.
3/4 stick butter
1/2 tsp salt
1 tsp vanilla
3/4 cup coconut sugar, blended with 2 TB gluten-free (Paleo) flour
1 1/2 cups pecans
2 eggs, beaten well
Preheat oven to 425 degrees.
Melt butter slowly in heavy skillet. Stir in sugar mixture using a wire whip until blended. Turn off heat. Gently whip sugar mixture into beaten eggs until smooth. Add vanilla and salt. Stir in pecans.
Take almond cake fresh from the oven and use a knife to loosen it from the pan. Pour praline mixture over the cake and spread evenly. Bake at 425 degrees for 8-12 minutes until lightly brown and set.
Enjoy plain or with ice cream. With less sugar, it also makes a great breakfast cake.