Almond Flour Bread
Recipe
2 1/2 cups Almond meal
1/2 cup Bobs Red Mill Millet (optional: you could use coconut flour, oat flour, or all almond flour...totally up to you, but I wanted a "lighter" flour for texture.)
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 Tbsp honey (OMIT ON THE IF DIET)
1 cup almond milk + 1 tsp of lemon juice or vinegar (to make "buttermilk"...combine in bowl and set aside)
1/2 cup plain yogurt or Fage
1 large egg
1/3 cup coconut oil or butter, melted
OPTIONAL: 2 teaspoons finely minced garlic
OPTIONAL: 1/3 cup finely chopped, mixed, fresh herbs (rosemary, marjoram, thyme, sage)
- Preheat the oven to 350 degrees F, and coat an approximately 11-inch loaf pan with a thin layer of butter or oil.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt. Make a well in the middle and set aside.
- In a medium-sized mixing bowl, gently whisk buttermilk, yogurt, egg, (garlic, herbs if using) honey (if using) and oil. Pour this in the well in the dry ingredients and mix only until combined. It should resemble cake batter but slightly thicker. If too thick add a tiny splash of milk.
- Pour the batter into the greased pan, and bake in the preheated oven until the bread becomes solid (it should no longer jiggle if you move the pan), the top is golden brown and slightly cracked, 45 minutes to 1 hour.
- Let the bread rest in the pan for at least 20 minutes or so. Then use a large plate or baking sheet to invert the bread to remove it from the pan. Wait about an hour before attempting to slice the bread. It should be completely cooled.
Notes
You could also make lovely, savory muffins with this recipe. Simply bake the batter in muffin tins. The cooking time will be less, so keep a close watch on them.
This is a pretty full loaf pan when it goes in the oven -- it's a good idea to place it on a baking sheet . . . just in case.
