BUTTERY ALMOND BREAD
By Dr. Cindy Tanzar
This bread is actually more like a dense pound cake, which is very filling. While the bread is great warm, toasting it the next day after it has cooled in the fridge, gives it a totally different flavor. This bread is amazing with a nice helping of Kerry Gold butter. It serves as a quick breakfast bread or as a side with dinner.
SERVINGS: Makes 16 slices.
INGREDIENTS:
- 1/2 cup Kerry Gold butter, melted
- 6 large pastured eggs
- 1/2 tsp. liquid stevia
- 1 cup Bob’s Red Mill Almond Flour
- 1/2 cup coconut flour
- 1 tsp. aluminum free baking powder
- 2 tsp. pure vanilla extract
DIRECTIONS:
- Preheat oven to 350°F. Grease an 8×4 inch foil loaf pan, very well.
- Whisk eggs together in a stainless-steel bowl. Add melted butter slowly in a stream, whisking continually so as not to cook the eggs. Add stevia and vanilla, mixing well.
- Blend almond flour, coconut flour and baking powder together in small bowl and add to the egg mixture.
- Place batter into loaf pan and bake approximately 35 minutes. Top will be nicely browned – check with a toothpick to make sure it is done, as the size of the eggs can increase cooking time slightly.
- Let cool in pan for 10 minutes. Run a knife down the sides to loosen the bread, then remove it from the pan and cool on a wire rack.
- Store in the fridge for up to one week.