Almond Flour Mini Breads
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 162.1
- Total Fat: 14.0 g
- Cholesterol: 51.7 mg
- Sodium: 132.0 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 1.4 g
- Protein: 6.8 g
View full nutritional breakdown of Almond Flour Mini Breads calories by ingredient
Introduction
I found a great easy wheat free recipe online made with blanched ground almond. This is halved and modified. Will give credit when I find where I found original. I found a great easy wheat free recipe online made with blanched ground almond. This is halved and modified. Will give credit when I find where I found original.Number of Servings: 9
Ingredients
-
2tbsp (28g) Unsalted Butter (melted)
4oz (1/2 brick)Cream Cheese (softened)
1.5 large eggs (approx 76g)*
119 g Ground blanched almonds/almond flour**
1/2tsp Baking Soda
Tips
*I used one whole egg. Then I put another egg in a bowl, beat it, measured it in grams, and then put half in the mix. (Take out while melting butter/softening cream cheese so as to not affect melted butter) Make sure to write date on package if you save in fridge.
**I have read that blanched almonds are better for baking. I don't know what the results will be with other varieties.
***When using baking powder or baking soda in a recipe, make sure to sift or whisk with the other dry ingredients before adding to the batter to ensure uniformity.
Directions
-Preheat oven to 350 degrees F. (180 C.)
-Grease/spray 9 cupcake wrappers of pan
-Place all ingredients except almond flour in a mixing bowl and mix with electric mixer until very creamy and thick. *** Or you can put into a food processor and process.
-Add the almond meal and mix well.
-Bake at 350 for about 30-45m checking after about 25m until lightly browned on top. Check by inserting a metal kitchen knife; it will come out clean when bread is done. -Remove and let cool on plate.
If you made a loaf instead. Remove from oven and run a bread knife around the edges of the pan to loosen. Remove bread from pan by inverting the pan onto a cake rack. Allow to cool thoroughly before you cut it. Don't cut it while it is piping hot. It needs to firm up its texture.
Serving Size: 9 cupcake sized breads (approx 29g each)
Number of Servings: 9
Recipe submitted by SparkPeople user IVYSPARKS.
-Grease/spray 9 cupcake wrappers of pan
-Place all ingredients except almond flour in a mixing bowl and mix with electric mixer until very creamy and thick. *** Or you can put into a food processor and process.
-Add the almond meal and mix well.
-Bake at 350 for about 30-45m checking after about 25m until lightly browned on top. Check by inserting a metal kitchen knife; it will come out clean when bread is done. -Remove and let cool on plate.
If you made a loaf instead. Remove from oven and run a bread knife around the edges of the pan to loosen. Remove bread from pan by inverting the pan onto a cake rack. Allow to cool thoroughly before you cut it. Don't cut it while it is piping hot. It needs to firm up its texture.
Serving Size: 9 cupcake sized breads (approx 29g each)
Number of Servings: 9
Recipe submitted by SparkPeople user IVYSPARKS.