Almond Flour Bread
This bread resembles a moist whole wheat bread. It slices nicely, can be toasted and can be used for grilled sandwiches.
Ingredients:
2 ½ cups blanched, ground almonds (almond flour)
¼ – 1/3 cup melted butter
1 cup *dry curd cottage cheese (press down as you measure)
1 teaspoon baking soda
¼ teaspoon sea salt
3 organic eggs
Instructions:
Preheat oven to 350 degrees. Place eggs, melted butter, dry curd cottage cheese, baking soda, and salt in food processor using metal blade. Process until the mixture is thick and resembles butter in texture. Add almond flour and process until mixed thoroughly. If the stiffness of the mixture stops the processor, remove the dough with wet hands and knead by hand until almond flour is thoroughly mixed into other ingredients. Grease a loaf pan (about 4″ x 8″) generously with butter and coat bottom with ground almond flour. Using wet hands, shape dough into a loaf shape and press into greased pan. Bake at 350 – 375 degrees for about 1 hour until lightly browned on top. There will be a crack on the top of the loaf. Check by inserting a metal kitchen knife; it will come out clean when bread is done. Remove from oven and run a metal spatula around the sides of the pan pressing gently against the loaf to loosen it at the corners and bottom of pan. Remove bread by inverting the pan onto a cake rack. Allow to cool thoroughly before you cut it. Don’t cut it while it is piping hot. It needs to firm up its texture.
Variation: Add 1 tablespoon caraway seeds with the flour and you will get bread that resembles rye bread.
*If you are unable to find the dry cottage cheese, use one cup of the drained homemade cream cheese recipe.
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