- 240g almond meal, finely ground
- 60g golden flaxseed meal
- 3 tsps GF baking powder
- 1 tsp Himalayan sea salt
- 40g olive oil
- 6 eggs
- 180g sour cream/coconut yoghurt
- 1 tsp apple cider vinegar
Method:
1. Preheat oven to 175C and grease a loaf tin.
2. Place dry ingredients in TM bowl or food processor and mix for 5 secs/speed 6.
3. Add remaining ingredients and mix for 10 secs/speed 4 or until thick and well blended. Scrape down sides of the bowl and blend for a further 10 secs/speed 4.
4. Pour into prepared loaf tin and let stand for 5 mins before baking for around 60 mins or until bread is cooked through. If you have a hot oven you will need to lower the temperature to 160C halfway through cooking.
Tip: This bread slices well and toasts well without crumbling as much as some GF breads out there. It may smell slightly ‘fishy’ as the flaxseeds are toasting but don’t let that put you off! For added texture, you could throw in a handful of seeds (sunflower, sesame, poppy, pepita) as well. Serve with Blueberry Chia Jam or eggs cooked anyway.
Hi Fiona Do you know the carb count per slice and your other recipes? Looking forward to trying many of them. I do tend to stay away from lots of almonds but it is nice to occasionally have a bread substitute. Does this taste eggy?
Hi Susie,
I don’t know the carb count per slice – sorry. I hardly ever eat almonds either (except when I’m making grain-free recipes for other people!) and am not so strict with my LCHF eating that I worry too much about counting the carbs. I don’t think it tastes eggy really. I’ve made it with just 4 eggs and it’s OK although doesn’t rise so much. x