Almond flour corn bread
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 333.3
- Total Fat: 27.2 g
- Cholesterol: 93.0 mg
- Sodium: 334.3 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 6.3 g
- Protein: 14.2 g
View full nutritional breakdown of Almond flour corn bread calories by ingredient
Introduction
This low-carb, high-protein, gluten-free bread is a cinch to make. It is especially tasty toasted, then topped with almond-butter, raspberry jam, and a sprinkle of salt. Add a second slice of bread to it and you’ve got a paleo PBJ! This low-carb, high-protein, gluten-free bread is a cinch to make. It is especially tasty toasted, then topped with almond-butter, raspberry jam, and a sprinkle of salt. Add a second slice of bread to it and you’ve got a paleo PBJ!Number of Servings: 6
Ingredients
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2.5 cup Almond Meal/flour (blanched) 1/4c=28gr=1 serv (by GFNOMAD)
.5 tsp Salt
.5 tsp Baking Soda
3 large Egg, fresh, whole, raw
1 tbsp Honey
1 tsp Braggs Apple Cider Vinegar
Directions
Instructions
In a large bowl, combine almond flour, salt, and baking soda
In a medium bowl, whisk the eggs, then add honey, and vinegar
Stir wet ingredients into dry
Scoop batter into a well greased 7.5 x 3.5 magic line loaf pan
Bake at 300° for 45-55 minutes on bottom rack of oven; until a knife comes out clean
Cool and serve
Serving Size: 6
In a large bowl, combine almond flour, salt, and baking soda
In a medium bowl, whisk the eggs, then add honey, and vinegar
Stir wet ingredients into dry
Scoop batter into a well greased 7.5 x 3.5 magic line loaf pan
Bake at 300° for 45-55 minutes on bottom rack of oven; until a knife comes out clean
Cool and serve
Serving Size: 6