Almond Bread
- Karen Weingeist
A delicious firm bread, can be sliced very thinly, yummy flavour, excellent with savory or sweet toppings, good open faced or as a sandwich.
| Prep. | 15 minutes |
|---|---|
| Cook | 1 hour |
| Ready In | 1 hour 15 minutes |
| Yield | 1 loaf |
Ingredients
- 1 1/2 cups almonds, ground
- 1/2 cup almond flour
- 1/4 cup psyllium husk powder
- 1 tbsp. baking powder, gluten free
- 1/2 tsp. salt
- 4 large eggs, beaten
- 1/4 cup olive oil
- 1/2 cup warm water
Directions
Preheat oven to 177°C (350°F) or 163°C (325°F) if using convection oven.
Oil & line loaf pan 22 x 12 cm (9 x 5 inch) with parchment paper.
In a large bowl or mixing machine add ground almonds, almond flour, psyllium powder, baking powder and salt, blend together.
Add beaten eggs and oil. Mix well. Then add warm water and beat well to create air bubbles.
Transfer batter to baking pan and pack in so that you will have a solid loaf. Smooth / press top evenly.
Bake 50 minutes, or 45 if using convection oven, until inserted toothpick comes out clean and the top is firm.
Let cool on baking racks.
Notes
Can sit on the counter wrapped in parchment paper or Beeswax wrap for a few days
Freezes very well, wrap in parchment then plastic or silicone bag
To make buns put paper in muffin tin and add batter and bake for 20 minutes