Almond Meal Bread
A few weeks ago I was emailed by a paleo bread company, they wanted to send me some samples. Usually this makes me really happy… but as I inspected the ingredients I noticed all of their products contain potato starch. Alas, no paleo bread for me. Every. Single. One of the breads I have looked at has SOMETHING I can’t have. Granted… I know that’s a long list… but I was hopeful.
Anywho… Almond meal and I have become besties. I got a 5lb, super fine, blanched almond meal bag from Wellbee’s on Amazon Prime and it’s been so great to cook with, even bake with! So when I got the hankering for some avocado toast.. I knew just where to go. I had already successfully made a super delicious and legit Mug Cake… so making this bread should be a breeze!
My second requirement is that this bread be pretty low carb. Anything starchy, just wouldn’t be worth it for me. Again, this super fine almond meal to the rescue. Then I added in some egg, baking soda, salt and fat. Popped it in the microwave and hot damn it worked. ALSO… DAIRY FREE KETO BREAD! See ya Cloud Bread! There’s a new slice in town 😉
Practice Makes Perfect (and What If I Don’t Have A Microwave)
I’ve now made this bread 4 times to make sure it works. I have made it in plastic Tupperware, glass Pyrex, I have made it with three different types of fat. I even made it in the oven.
So let’s talk about what your’re getting here. This recipe is for a single serving slice of low carb paleo bread. You can microwave it or bake it. The results are slightly different, but inconsequential. It will be soft and fluffy when done. I highly suggest popping it in the toaster oven (or toaster) before eating. That’s when it firms up a bit and get’s a nice little crust on it. So legit.
I have also made this the night before. Let it cool, stored it in airtight container to toast the next morning and it’s perfect. Just in case you’re in an ever bigger rush in the AM.
I have tested this in a 5×7 Pyrex and a plastic 6×6. Both work well. I don’t reccomend anything larger or the bread will be too thin.
Also, if you’re using glass in the microwave cooking time will vary, just start with 90 seconds, add 30 seconds from there util the center is done.
In the oven, I baked it in glass, you need to grease the container so it won’t stick (this isn’t an issue with the microwave version). It only takes 20 minutes to bake up, my husband preferred the oven one, it goes look prettier.
I made avocado toast with mashed avocado, pistachios, cilantro and balsamic. My son has a slice with strawberry jelly. My husband liked his plain. These slices are very versatile, and filling! One piece is large enough and FILLING enough for one person!
350 Cal, 47 grams fat, 7 grams carbs, 12 grams protein
- 4 rounded tbsp fine ground almond meal
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 2 tbsp fat (melted coconut oil, olive oil, bacon fat etc)
- 2 tbsp water (a splash more if the mix seems thick)
- In a small, shallow microwave safe container whisk together the flour, salt and baking soda.
- Make a well in the center and crack an egg open into it.
- Whisk well, then add in the fat and water while you continue whisking.
- Once it becomes frothy start making bigger circles with your whisk or fork to incorporate the flour mix.
- Mix well, getting all the edges and sides. You can use a spatula to make sure you have it all mixed in.
- Tap the container down on the counter to settle the mix.
- Microwave on high for 90 seconds, or until the center is cooked (add cooking time in 30 second intervals).
- If you're baking it, use a glass dish, and bake at 350F (or 325F convection) for 20 minutes.
- Run a spatula around the edges to separate and remove it from the container.
- Pop it in the toaster for 3-4 minutes until crisp.
- Top with yummy things, enjoy!