ALMOND FLOUR BREAD
This is a delicious grain-free bread made out of almond flour that is high in protein and low in carbohydrates.
Provided by Honestly Fitness
Categories Bread Yeast Bread Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan lightly.
- Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until smooth dough forms. Transfer to prepared loaf pan.
- Bake in preheated oven until top is golden brown, about 40 minutes. Cool in loaf pan 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 7.1 g, Cholesterol 93 mg, Fat 19.5 g, Fiber 3.8 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 308.7 mg, Sugar 1.3 g
ITALIAN ALMOND BREAD
Make and share this Italian Almond Bread recipe from Food.com.
Provided by GrandmaIsCooking
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Using 2 cups warm water dissolve yeast in a large mixing bowl.
- Add all ingredients, except flour and almonds. Mix well.
- Add 3 cups flour and beat till smooth.
- Add almonds and enough additional flour till dough is easy to handle.
- On a lightly floured board, knead bread till smooth.
- Place in a greased bowl then turn 180 degrees to where the greased side is up, cover and let stand in a warm place.
- When bread dough has risen and doubled in size (50-60 minutes), punch down and divide in half.
- Form each half into a loaf and place each into greased bread pans. Let dough rise till doubled in size.
- Bake at 350 degrees in a pre-heated oven for 40-45 minutes. Baking times may vary. To test, tap top of bread with finger. It should make a hollow sound. The loaves should look shiny and golden brown.
- Remove from pans and brush with warm butter.
Nutrition Facts : Calories 338.6, Fat 9.1, SaturatedFat 1.2, Cholesterol 31, Sodium 228.5, Carbohydrate 55.8, Fiber 2.6, Sugar 10.4, Protein 8.8
ALMOND BREAD
Make and share this Almond Bread recipe from Food.com.
Provided by Tonkcats
Categories Quick Breads
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 4
Steps:
- Beat egg whites until very stiff.
- Gradually add sugar and beat until of meringue consistency.
- Fold in flour and whole almonds.
- Put in lightly greased, lined loaf tin.
- Bake in a 325 degrees oven for 40 to 50 minutes.
- Leave in tin until completely cold.
- Take out of tin and wrap in foil and store in refrigerator for one or two days.
- With a very sharp knife cut loaf into wafer thin slices.
- Place on cookie sheets and put in slow oven (250 degrees) for about 45 minutes, until dried out. Cool and store in airtight container.
- Will keep for 3 or 4 months.
Nutrition Facts : Calories 154.9, Fat 5.9, SaturatedFat 0.5, Sodium 16.8, Carbohydrate 21.9, Fiber 1.7, Sugar 10.6, Protein 4.8
ITALIAN ALMOND CAKE - GIADA DE LAURENTIIS
The FoodTV chef Giada De Laurentiis prepared this recently on her show "Everyday Italian." The episode featured a "Polenta Party" but this light cake sounded so much like it could be a great addition to Thanksgiving or Christmas menus that I wanted to get it down and post it for folks that might want it for their holiday tables. :) It would also be good for Easter! We made the cake for a recent Italian dinner party, and it was a nice, light ending to the meal.
Provided by Julesong
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Butter and lightly flour an 8-inch round cake pan (or use vegetable spray).
- In a medium bowl, combine the cornmeal, cake flour, and baking flour, whisking well to mix; set aside.
- In an electric mixer and using a paddle beater, beat together the softened butter and almond paste on high speed until very smooth, about 5 minutes.
- Reduce the speed to low and gradually add the confectioners' sugar, mixing until well combined and the mixture is light and fluffy.
- Increase the speed to high, then add the vanilla, whole eggs, and the egg yolks one at a time; mix until incorporated well.
- Reduce the speed to medium then add the sour cream and the cornmeal mixture, and mix until just blended (don't overmix- only mix for a couple of minutes, tops).
- Pour the cake batter into the greased pan and smooth the top with the back of a large spoon or a spatula.
- Bake at 350 degrees F in the lower third of the oven for 35 minutes, or until the color of the cake is golden and the batter pulls away from the side of the pan.
- Remove from oven, place pan on wire rack, and let cool.
- Turn the cake out from the pan, place on serving platter or dish, and dust with confectioners' sugar.
- Serve with fresh whipped cream or vanilla ice cream.
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- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a 9x5-inch baking pan with nonstick spray. Line the pan with parchment paper so that the paper overhangs both sides, then lightly coat with spray again.
- In a large mixing bowl, whisk together the almond flour, flaxseed meal, baking soda, cinnamon (if using), and salt. In a separate bowl, whisk together the eggs, egg white, honey, apple cider vinegar, and cooled coconut oil until smooth. And the wet ingredients to the dry ingredients and, with a whisk or rubber spatula, stir until well combined. The batter will be thick and wet, like a muffin batter. Transfer to the prepared loaf pan and smooth the top.
- Bake until the top is toasty golden brown and a toothpick inserted in the center of the loaf comes out clean, about 35 to 40 minutes. Place the pan on a cooling rack and let cool in the pan for 10 minutes. Transfer from the pan to the rack (use the parchment overhang) and let cool completely. Slice and serve.
BIG GREEN EGG | ITALIAN ALMOND BREAD
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5/5 (6)Category LunchCuisine ItalianTotal Time 3 hrs 25 mins
- Place the flour for the preferment in the mixing bowl of a food processor outfitted with a dough hook. Crumble the fresh yeast over it, and pour the water in the bowl. Knead until a nice, smooth dough is formed. Of course, the dough can also be kneaded by hand. Cover the preferment loosely with cling film and allow to rise in a warm, draught-free place for around 30 minutes. Grate the zest from the orange. Cut the vanilla pod lengthwise and scrape out the pulp. Add the orange zest, vanilla pulp and the other ingredients to the preferment and knead to form a smooth dough. Cover loosely with cling film and allow to rise in a warm, draught-free place for around 45 minutes until the volume has doubled. Grease a round tin (approx. Ø 20 cm), such as the lid of the Green Dutch Oven (round), with butter. Fold the edges in to create a nice round ball of dough, and place it in the tin with the overlapping edges facing down. Cover loosely with cling film and now allow to rise in a warm, draught-f
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