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.
Energy to move, power to lift.
Makes 1 loaf (21cm x 10cm loaf tin)
375 grams raw almonds* or 100% raw almond butter
250 grams liquid egg whites (or whole eggs)
15 grams (2 tablespoons) psyllium husks
1 teaspoon baking soda (bi-carbonate of soda)
1/2 teaspoon sea salt
1 small lemon OR 1/2 large lemon
*You can substitute dry roasted almonds for a more toasty 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 the oven to 180℃.
Grease a loaf tin lightly with olive oil spray or line the tin with silicone paper, if not using a silicon mold.
If using whole almonds, place the nuts into the bowl of a food processor and process until it forms a smooth paste. This will take time, and you will need to scrape down the sides of the bowl now and then. Depending on the sturdiness of your processor, you might need to let it rest now and then to make sure it does not overheat.
Add the egg whites, psyllium, baking soda, and salt to the almond butter. Finely grate the zest of the lemon and add this as well. Finally, add the juice of the lemon. Process until smooth.
If using prepared almond butter, you can simply add all the ingredients to a large mixing bowl and mix with an electric mixer until the batter is smooth.
Pour the batter into the prepared loaf tin. Even the top, if you’d like a square loaf.
Bake for about 40 – 45 minutes until golden and risen, and a skewer inserted in the centre comes out clean. Remove and cool on a wire rack before turning out.
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.