Wednesday, April 4, 2012

Almond Flour Herb Bread

If there is one thing that made my mouth water like crazy when I ate glutenous containing foods it was a slice of warm, freshly baked bread. There really is nothing like it. BUT, we can get close ;) Actually, pretty dang close. I was surprised by the consistency of this bread and will certainly be making it again. I found this recipe on Multiple Delicious though mine is a bit different, mostly in coloring. I used unblanched almond flour which is why it's darker.


This bread would be great for sandwiches as it is not crumbly at all like some non-glutenous breads out there- but be aware that it is already loaded with protein. I had mine plain and enjoyed it that way. But you could use a coconut oil spread or jam... To each their own ;)

Almond Flour Herb Bread

5 eggs, organic cage-free
1 1/2 cups unblanched almond flour
2 tbls coconut flour
2 tbls ground flaxseed meal
Dash of sea salt
1 1/2 tsp baking soda
1 tbls apple cider vinegar (I used Bragg's)
~ 1/2 tsp of thyme
~ 1/2 tsp of rosemary
1/4 cup melted coconut oil

Method:

Mix the eggs up thoroughly in a large mixing bowl. Add in each of the ingredients in the order that they are listed above. Stir all the ingredients until well blended.

Grease a bread pan with coconut oil (could use olive oil as well) and bake at 350 degrees for ~ 20 minutes  then cover with foil and bake for about another ~8 minutes or until a toothpick comes out clean.




You can use fresh herbs as well in which case you would want to use a little more. You can also do different variations of this recipe using different herbs.

Enjoy ;)

8 comments:

  1. Ashley, your version looks delicious! So happy to hear you liked it. :)

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    1. It was great! Between three people, it is now gone :) I'm excited to try different herbs with it.

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  2. Is it 1/4 cup coconut oil or 1/4 tablespoon or? Is the coconut oil listed going into the bread or used to grease the pan only?

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    1. Hi Rebecca, thanks for the catch! It's a 1/4 cup of melted coconut oil (to melt I usually put the amount in a small glass and put the glass in hot water). This goes into the bread and then also use coconut oil or olive oil to grease the bread pan, I used coconut oil.

      Let me know how your goes! :)

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  3. I made a version of this bread, and my whole family loves it!! Just wondering, does this freeze well?

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    1. Hi! So very glad that your family likes this bread! It is one of my favorites and love adding different herbs.

      Yes, it freezes very well. I do this often as it is typically just me so I will make a loaf and freeze half. I suggest consuming withing 6 weeks of freezing. I double wrap mine in cellophane.

      Take care!

      Ashley

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    2. Thanks, Ashley! One more question - do you know how long this keeps in the fridge or on the kitchen counter? TIA.

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    3. I'd say in the fridge it keeps about 7 days and I wouldn't keep it too long on the counter as there are so many perishables and eggs. Even though it's cooked, I'd be afraid that it would get funky if left out.

      Take care!

      Ashley

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