I LOVE this paleo bread. It is crunchy on the outside, chewy on the inside and has a great macronutrient range! It has a great range of protein, fat and carbs. One slice (based off of 18 servings) contains about 122 kcal, 9 g fat, 7 g carbs with 5 g dietary fiber and 5 g of protein.
I make this bread about once a month. I slice it, keep it in the freezer, and enjoy about half a slice every morning.
The original recipe is from mariamindbodyhealth.com
Servings: 14-16 full slices
- 3 cups almond flour (remember to store open almond flour in the fridge!)
- 1/2 cup + 2 T psyllium husk powder (*Ground*)
- 1 T baking powder (aluminum free)
- 1 tsp sea salt or table salt
- 2 oz. apple cider vinegar
- 7 oz. egg whites (it is easier to buy 1-2 cartons of egg whites and measure than to crack the eggs individually. However, if you do crack them, it takes about 6 large eggs and you can use your egg yolks to make homemade mayonnaise or Homemade Vanilla Ice Cream!)
- 12 oz. water, boiling
- Preheat the oven to 350 F. Prepare a loaf pan (either 9″x5″ or 8″x4″) by greasing it with butter, coconut oil or an olive oil spray. Set aside.
- For psyllium husk powder: You must grind the husks into a fine powder. Place the whole psyllium husks in a Nutribullet, Magic Bullet or coffee grinder and grind until 1/2 its original volume. I find it’s easier to wipe out the coffee grinder with a dry paper towel after grinding than getting it wet. The psyllium husk is very hard to clean when wet!
- In a large mixing bowl that fits in a stand mixer or will fit a hand mixer, add almond flour, psyllium husk powder, baking powder and salt. Measure exactly and mix until combined well.
- Turn a tea pot on or place 12 oz. of water in the microwave for 2-3 minutes or until boiling.
- Measure the egg whites and apple cider vinegar in a glass measuring cup. I normally do the egg whites first because they adhere to the glass edges.
- Set the stand or hand mixer to low and begin mixing. Turn to medium to continue to mix.
- Turn off the mixer and add the boiling water. Turn the mixer on the lowest setting until mostly combined and then turn up to medium or medium high. Continue mixing until the dough is formed.
- Place dough in the prepared loaf pan and use your hands or a spatula to smooth the top out. You can sprinkle the top with seeds (flax, chia or sunflower seeds) or with cinnamon.
- Place in the preheated oven for 75-90 minutes. My oven normally takes the full 90 minutes.
- To check if bread is done, the crust should be crispy on the outside and you should be able to place a knife or toothpick in clean. The loaf should be firm to the touch.
- Remove from oven when done and let cool before slicing and placing in freezer. This bread molds very quickly so I recommend placing it in the freezer if you will not finish it within a few days!