06 June 2014


My grandmother and I are both extremely excited about this bread. Not only is the recipe easy to follow and consistent from one batch to the next, but it's delicious. Yes, it tastes like most other almond flour breads and that can get a little old, but the crust (almost yeasty) and texture (like a British crumpets) of this one are far better than any others I have tried.  

Also, and most exciting, anyone who has been around me on a grumpy morning can get excited. My days of wishing hopelessly for a good piece of jam toast are over.

The hardier consistency of this bread is wonderful for toasting. While the original recipe suggests pan or oven toasting each slice, we found that they held up just fine in a regular toaster.

Now I just have to get that jam recipe from Grandma...

Makes one loaf

Preheat oven to 350 F.
Completely line a loaf pan with parchment paper.

3 eggs

Whisk by hand or in a blender until smooth.

1 c SCD yogurt

Stir until eggs are distributed.

2 1/2 c almond flour
1 t baking soda
1/2 t salt

Stir together in a separate bowl.

1 t apple cider vinegar

Stir into egg mixture.
Add the dry to the wet and stir gently until the batter is evenly moistened.
Bubbles will start to form.
Do not over mix.

Pour into the lined pan.
Cook 45-55 minutes until a toothpick in the center comes out clean.
Turn off the heat and prop open the oven door, allowing the bread to cool slowly over 15-20 minutes.
This keeps the bread from falling in at the center.
Be sure to watch that it doesn't burn.
Let the bread cool completely before removing it from the pan.

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