Welcome to Almondfest 2012 … or maybe Protein Bread Fest?
Anyone following the CCM Facebook page will notice I’ve gone totally nuts with the almonds lately. I’ve recently started making my own fresh almond milk again, after a long period of laziness. I just got sick of buying almond milk that wasn’t 100% almond milk. I like to know my food’s origins. Since I use and consume vast quantities of almond milk, it makes sense to make my own. It’s cheaper too. So now I just buy vast quantities of organic raw almonds and make everything from scratch. Almond milk, and of course almond butter, yummy almond baked things, and this now includes protein bread with almonds. I’ve been a bit protein bread crazy too of late 🙂
This almond bread is adapted from a lovely recipe by 24/7 Low Carb Diner. Lisa is a genius. The recipe is fantastic! Make it. Do it NOW. But, as I’m a natural-born hacker, I had to hack away and adapt this fabulous recipe into oblivion. Well, not quite oblivion. A little extra protein, a little more fibre, a fresh zesty lemon yumminess … it’s beautiful. Truly scrumptious. Way too delicious to be this healthy. I kid you not.
No, I didn’t add any protein powder. Doesn’t need it.
Yes, I was tempted. Doesn’t need it.
We are having some renovations done at home so the house is upside down and I have nowhere now to take pictures. I’ve moved furniture and side tables into pools of fast changing light just to rush this post so I can share this wonderful recipe with you! Hopefully, you get a sense of the deliciousness of this bread, despite the pics.
Plus, I’ve been reminded a couple of times by my protein gal pal extraordinaire over at Protein Pow(d)er … so this one’s for you, Anna!
I love love LOVE this almond bread! Adding a little psyllium makes it more bread-like in texture. It’s fabulous with any topping or as an accompaniment to any meal. It makes excellent toast, and would make an awesome French Toast (ooh la la). I love it with tuna or salmon gravlax as the lemon and almond combo is perfect with fish. Dijon mustard loves this bread and so does any type of salad vegetable.
No need to suggest that chocolate goes well with this, is there? I mean, seriously, it really really does. I love to melt a little dark chocolate and drizzle or spread it all over a slice. Also wonderful with fruit and ricotta as a topping. Jam. More almond butter. Be radical … try it without anything. Yum.
Oh who am I kidding? ANYTHING. It goes with literally ANYTHING.
Trust me. Make it. Bake it. Eat and enjoy it.
I’ve made it a few times now with variations and it never disappoints. You don’t need to make your own almond butter, I just do because I prefer it (cheaper, easy, I know what’s in it …). You can use whole eggs in this recipe, but I like to give the loaf extra lightness and more protein per serve so I’ve gone with the egg whites only. A few variations are included with the recipe.
More almondy stuff coming soon … what to do with that leftover almond meal from making almond milk? Oh wow … 🙂
Macros in their usual spot, below the recipe. This is a low carb bread, with plenty of protein and healthy fats.
It is also gluten and dairy free, suitable for anyone following a low FODMAP diet. Some of you will see it as either paleo or vegan, depending on your dietary leanings. It is all these things and so much more 🙂
As a guide, if you were to slice the loaf into 20 equal slices, a serving of 2 slices would provide: 243.4kCals, 10.2g protein, 20.5g fat (1.4 saturated), 3.2g carbohydrates (2g sugars), and 4.7g of dietary fibre.
Makes 1 loaf (21cm x 10cm loaf tin)
375 grams almonds* (or 100% almond butter)
1/2 teaspoon sea salt
1 teaspoon finely grated lemon zest
15 grams psyllium husks
1/2 teaspoon bi-carbonate of soda
250 grams egg whites
20 grams lemon juice, freshly squeezed
*You can use raw or dry roasted almonds. The latter gives a richer and deeper toasty almond flavour. I prefer to start with whole almonds and make my almond butter first but it won’t affect the texture of the bread if you use ready-made nut butter.
Preheat oven to 180°C.
Line a 21cm x 10cm loaf tin with non-stick baking paper. Set aside.
If using whole almonds, place into the bowl of a food processor with the sea salt and lemon zest, and process until it becomes smooth and creamy.
At this point you can transfer the almond butter to a mixing bowl. I usually just use the food processor to mix the dough and save myself some extra washing up.
Add the psyllium and bicarbonate of soda to the almond mixture and pulse to combine or use a spatula to mix well.
Add the egg whites to the almond mixture and process or mix until the batter is smooth.
Transfer the dough to the prepared tin and tap the tin on a bench to level the dough.
Bake for 40 to 45 minutes, or until risen and golden, and a skewer inserted into the centre comes out clean.
Always take care to not over bake protein breads or they will dry out too much.
Remove from the oven and allow the bread to cool on a wire rack.
This loaf keeps, wrapped in foil or a freezer bag, in the fridge for up to a week. You can also freeze it. If freezing, it’s easier to slice the loaf before freezing.
This bread would also be great made with walnut, cashew or sunflower seed butters. Peanut butter would also work but will have a very strong flavour. Might be good with chocolate or fruit preserves, or banana. There is no downside to this bread. You could also add some flaxseed meal to the mix or chopped nuts for added texture and crunch.
I have also made this bread with lime instead of lemon zest and juice and it was wonderful.
I have based the macronutrient information on the recipe, as stated above. If you make any substitutions for the ingredients, note that the macros will change.
To determine the macros per serve, simply divide the macros provided here by the number of slices you cut from the loaf. Macros will vary depending on how many slices and how evenly you cut them.