✓Low-carb ✓Gluten-free ✓Lactose-free (Using ghee) ✘Contains nuts
This delicious grain-free, low carb bread was first served to me at Christmas by my son’s partner. She had made it up on the spot and thrown it together without measuring any ingredients. The result was fabulous and I have been trying to replicate it ever since! Caroline then made similar breads during our Food and Health Group meeting on grains. The recipe below is my best attempt yet.
On a low-carb diet there are times when a bread substitute is helpful. Bread is such a social norm that for visitors unaccustomed to eating ‘paleo’ a good quality substitute can make lunches or tea-time much more acceptable. They are more likely to tuck in to the salami, pate and cheeses if served with something more familiar. This loaf slices well and holds together well – so you can spread things on it. Its nutty richness, texture and weight is more scone-like than standard gluten-rubber wheat bread, but is all the better for it in my opinion.
Almond & Hazel Bread (14 small slices)
250g ground almonds (organic, Spanish)
100g ground Hazels (grind nibbed hazels in a food processor)
120g grated courgette (you could try carrot or celery instead)
3 eggs – beaten (large, organic)
50g melted butter or ghee
¼ tsp caraway seed
1 level tsp baking powder
Pinch of salt
Thoroughly mix all the dry ingredients in a bowl, then mix in the beaten eggs and melted butter. Line a loaf tin with baking parchment. Pour in the mix and bake at 180C for 30 minutes then 170C for an additional 15 mins or until done.
Serve with something delicious like this raw unpasturised french butter (Waitrose)…
Or as open sandwiches like these…
A simple variation would be to add a tablespoon of honey to the recipe and swap the caraway for cinnamon and nutmeg creating a great low-carb cake to serve for a clotted cream tea!
Macronutrients, per 50g slice (recipe = 14 slices as per the last photo)
P: 7g C: 2g F: 18g Ketogenic Ratio: 2.0:1