Wednesday, November 23, 2011

Thanksgiving Almond Loaf

A Thanksgiving without gluten or dairy? Why not?

I must note that I am not an advocate of living gluten and dairy free if you tolerate them well. That being said, I do believe that humans (all humans) have a difficult time digesting both so as with anything- moderation is key. And either one of these in excess is a sure bet to weight gain.

A word of caution when on a gluten free diet: Alternative flours still have carbohydrates (and carbs turn to sugar) so using moderation is best here too ;)

OK, on to the more interesting stuff:

Saturday 11.19.2011: Begin prep for Thanksgiving Day

Almond Loaf

1 1/2 cups blanched almond flour (found in the refrigerated section)
1/2 tsp sea salt
1/2 tsp baking soda
3/4 cup arrowroot flour (or equivalent with corn starch)
1/4 cup ground flaxseed meal
4 eggs
1 tsp apple cider vinegar
1 tsp agave nectar


In a medium mixing bowl, combine all dry ingredients and mix thoroughly. In a large mixing bowl, blend together all of the wet ingredients. Once blended, pour the dry ingredients into the wet and mix well. Pour into a greased loaf pan ( I would normally use coconut oil but this time I used a spray canola) bake at 350 for about 25-30 minutes.





















Since this was the Saturday prior to Thanksgiving, I let the loaf cool for about an hour and then wrapped (cellophane and foil) and stored in the freezer.

This recipe was referenced from Elana's Pantry. I especially love this bread because it is also free of yeast (which I also have a sensitivity to). And almond flour is the best flour I've encountered thus far in low carb count, as it is mostly protein and monounsaturated fat.

Enjoy ;)

No comments:

Post a Comment