How does one enjoy bread while on a low carb diet? That's a question we have been striving to answer. Our solution? This lovely Almond Meal Bread. It may look like a loaf of banana bread, but I assure you it's definitely not banana bread. It has a lovely whole grain texture and savory flavor, despite being made from almond and coconut flour, perfect for sandwiches, toast or straight-up snacking. Yes, it uses a lot of eggs. That's one of the trade-offs for leaving out the gluten and the starch in this recipe. It's a great recipe for those looking to reduce their carb intake or are following the paleo diet . . . or just have a bag of almond meal lying around needing to be put to good use. Enjoy!
Almond Meal Bread
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen
Prep Time: 15 minutes | Cook Time: 35-45 minutes | Yield: 12 servings | Total Carbs per serving: 8g, Net Carbs: 4g
- 8 Eggs
- ¾ cup melted and cooled Coconut Oil
- 3 cups Bob’s Red Mill Natural Almond Meal
- 1/3 cup Bob’s Red Mill Coconut Flour
- 1 Tbsp Baking Powder
- 1 ½ tsp Salt
Preheat oven to 400°F. Line an 8 x 4-inch or 9 x 5-inch loaf pan with parchment paper and spray lightly with pan spray.
Whip eggs in a stand mixer on medium-high speed until light and fluffy, about 5 minutes. Meanwhile, sift together almond meal, coconut flour, baking powder and salt.
While the eggs are still whipping, slowly stream in the melted and cooled coconut oil. Fold in the dry ingredients.
Scoop batter into the prepared pan and smooth top.
Bake until a tester inserted in the center comes out clean, about 35-45 minutes.
Let cool completely before removing from the baking pan.