Low Carb Almond Breads (Gluten-Free)
Low Carb Almond Breads (Gluten-Free)
For a long time I resisted the idea of finding a low carb bread because I thought it would be incredibly difficult to get something to be as tasty as a slice of tangy sourdough.
But having three bread-loving carbaholics in the house got me experimenting with healthier alternatives.
These ‘breads’ have earned a tick of approval from my Irishman who loves peanut butter toast for breakfast – and he’s a very tough customer to impress!
-
200
g
7oz almond meal -
2
tablespoons
psyllium or oat bran
optional -
1
teaspoon
baking powder -
1/4
teaspoon
salt -
2
eggs
or 3 egg whites -
100
g
3.5oz cream or melted butter
-
Preheat your oven to 200C (400F). Line a tray with baking paper.
-
Mix almond meal, psyllium / oat bran (if using), baking powder and salt in a medium bowl. Add eggs, cream (or butter) and stir until just combined.
-
Divide mixture into 9 and form each into a little balls. I find using wet hands helps stop it being too messy. Place balls on your prepared tray and flatten roughly with your fingers until each is about the thickness of a slice of toast.
-
Bake ‘breads’ for 10-15 minutes or until lovely and golden brown.
-
When the ‘breads’ are cooked, cool on a rack.
Variations
dairy-free / paleo – use coconut yoghurt, coconut cream or your favourite dairy-free milk instead of the cream / butter.
higher fiber – add more psyllium or oat bran. You could also add ground linseeds (flax seeds) or chia seeds – or whole seeds for that matter.
larger batch – I often double the batch to make more for freezing.
Shelf Life / Storage
Keeps for 1-2 weeks in the fridge or indefinitely in the freezer. Just warm in the toaster before serving.
Tags: almond meal, bread, gluten free, low-carb, simple, [5 ingredients | simple baking]
