This low-carbohydrate, high-protein, gluten-free bread is quick and easy to make. Vary tasty for breakfast as toast with butter. Also good for sandwiches at lunch. SCD Legal. Low FODMAP

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Verde Almond Loaf

This low-carb, high-protein, gluten-free bread is easy to make.

Prep Time10

Active Time55

Total Time1 5

Course: Appetizer, Breakfast, Dinner, Lunch

Cuisine: American

Keyword: almond, bread, gluten-free, SCD

Yield: Slices

Calories: 136kcal

Author: Chef Verde

Materials

Dry

1.5 c almond flour use finely ground
⅓ c almond meal
½ tsp sea salt
2 tsp baking powder not SCD see substitute
2 tsp lemon juice or vinegar baking powder substitute
½ tsp baking soda baking powder substitute

Wet

¼ c almond milk unsweetened
2 tsp extra virgin olive oil
4 eggs large or 184 g liquid eggs, not whites
2 tbsp honey raw uncooked

US Customary - Metric

Instructions

Heat oven to 350 F and grease well, especially the bottom of a 8x4 inch loaf pan with grass fed butter.
In a large bowl, combine all ingredients.
Stir until smooth batter forms.
Spoon batter into loaf pan
Bake at 350°F for 40 minutes or until top is golden brown.
If using 8x5 pyrex, bake for 25 minutes and test.
Cool for 10-12 minutes before transferring to wire rack to cool completely.
Slice and toast for an extra treat.

Notes

Wrap in a paper towel, seal in a zip-lock bag, and refrigerate for up to 1 week.

Try freezing to store for longer periods.

Based on recipe from Krusteaz Almond Flour

Baking Powder Substitute for this recipe: Use 1/2 tsp baking soda plus 2 tsp lemon juice or vinegar.

Baking soda is 4 x the power of baking powder, so 1/4 teaspoon soda is equivalent to 1 teaspoon powder. -www.bonappetit.com

Nutrition