It’s no secret that the one thing low carbers miss most is bread. This is often what is missing as an appetizer, enjoying a real sandwich, or just having a morning slice of toast. I do have a bread machine, but I rarely have yeast to make a proper bread. That is something that I plan to try in the near future.
This week, I set out to bake a basic quick bread that could be easily thrown together with ingredients I typically have on hand. It needed to serve as a replacement for simple white bread and also serve as a base for other varieties of bread. Since I usually have both almond and coconut flours in my pantry, I used a mix of both in this recipe. Eggs were used for leavening, but I suppose baking powder or soda could be added to make a lighter bread.
I was very pleased with the results of this recipe. This bread can be enjoyed as toast for breakfast to complement eggs, to make a sandwich for lunch, or as a dinner appetizer. Herbs or seeds can be added to flavor the bread. I also believe this recipe can be used to develop sweet breads which I plan to experiment with. I will be making french toast using this bread and will post that recipe next.
Break eggs into food processor then blend until yolks and whites combined. Add remaining ingredients and process until a dough is formed. Spread dough into a greased 9×5 inch loaf pan. Bake at 350F about 40 minutes or until top is browned.
Makes 16 slices
Nutrition per slice: 127 calories, 12.3g fat, 138.7mg sodium, 3g carbs, 1.9g fiber, 1.1g net carbs, 4.9g protein
-- PRINT THIS RECIPE --