Almond flour bread recipe!!!

Bread recipe! Just in case someone stumbles across my blog and happens to be on the Modified Atkins for Seizures diet {or has a kid on it, or knows someone on it...} I've got an awesome recipe for you! I adapted a recipe from "the gluten-free almond flour cookbook" by Elana Amsterdam. It's a really great book for ideas, but the recipes have to be changed to make them work on Atty's MAS diet.

Here is the MAS recipe:

3/4 cup creamy roasted almond butter at room temperature
4 large eggs
2 tablespoons flax meal with 2 tablespoons water, let it sit for a couple minutes to thicken.

1/2 cup blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 tablespoon ground flax meal

Preheat the oven to 350. Grease a 7 by 3 inch loaf pan with grape seed oil and dust with almond flour.

In a large bowl mix the almond butter with a handheld mixer until smooth and then blend in the eggs and {2 tablespoons}flax seed mixture. In a medium bowl combine the almond flour, salt, baking soda and remaining 1 tablespoon of flax meal. Blend the almond flour mixture into the wet ingredients until thoroughly combined. Pour into loaf pan. Bake for 40 to 45 minutes on the BOTTOM rack of the oven until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 HOUR, then serve.

Each loaf contains 6 grams of carbs {every 2 tablespoons of flax meal is 4 grams of carbs). Slice the loaf into 12 even slices so that each slice is .5 grams of carbs or round up to 1 gram of carb per slice if you are more comfortable with that. Remember to always ask your dietitian about every new recipe before trying it. :) To store wrap the bread slices in a paper towel, place then in a resealable container and refrigerate. Stored this way it will keep for up to six days.

With this recipe for bread you can now enjoy things like tuna fish sandwiches, french toast or just toast with cashew butter {Atty's favorite}.

ENJOY!