Little Almond Breads
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! He recommends having them with a nice strong cup of Irish Breakfast Tea.
takes: 25 minutes
200g (7oz) almond meal
2 tablespoons psyllium husks or oat bran (optional)
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs (or 3 egg whites)
100g (3.5oz) cream or melted butter
1. Preheat your oven to 200C (400F). Line a tray with baking paper.
2. 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.
3. 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.
4. Bake ‘breads’ for 10-15 minutes or until lovely and golden brown.
5. When the ‘breads’ are cooked, cool on a rack.
no cream – replace cream with 1/2 water and 1/2 melted butter or see the dairy-free options below.
dairy-free / paleo – replace cream with 1/2 water and 1/2 olive oil or use coconut yoghurt, coconut cream or your favourite dairy-free milk instead of the cream.
‘sourdough-ish’ – replace cream with Greek yoghurt.
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.
egg-free – replace eggs with 2 ‘flax eggs’ (2 tablespoons ground flax seeds (linseeds) and 4 tablespoons water).
Yes! Keeps for 1-2 weeks in the fridge or indefinitely in the freezer. Just warm in the toaster or oven before serving.