This has been tried and tested and works very well. Thanks Ingrid and Jo
2 cups almond flour (I just used plain ground almonds)
2 cups dessicated coconut
1/3 cup almond butter (can try regular butter)
2 TBs coconut oil (15ml)
4 eggs
2 tsp bicarb (I used 2 tsp baking powder instead as I was adding sunflower seeds and they can go green with bicarb). You can use either or.
1/2 tsp salt
2 TBs honey
1 cup seeds (any mixture sunflower, sesame, linseed, pumpkin etc)
Mix the dry ingredients and seeds. Then add the wet ingredients and mix well.
Bake in a lined loaf tin at 180 C for about 40 mins
Allow to cool completely
This low carb bread looks good, so this will have to be my next bake!!!
where do you buy almond butter from?
Hello Angela,
Organic Zone sells it. They are Shop 2 Lakeside Shop Centre
cnr Main & Putter Road
Lakeside
0217883133
It’s very expensive though: – R163 for 250g BUT, you can make your own.
From http://www.two-tarts.com:
Homemade Almond Butter
2 cups raw almonds
Preheat oven to 180, then roast almonds on a rimmed baking sheet for approx 10 minutes or until fragrant and just beginning to turn golden brown. We roasted our first batch of almonds a bit too long, which resulted in a very dark and slightly bitter almond butter (see notes above)
Let almonds blend in the food processor as they move from sandy to clumpy to smooth and liquid-y. When they seem like they’re getting smooth, let them run for 2 minutes or so…otherwise our final product tended to be a little more firm than we liked.
Notes:
There are two things to keep in mind when making almond butter.
The first step is roasting the almonds, and you have a choice to make here. Roast the almonds on the lighter side for an end product that is lighter in color and more almond-y in taste. Roast the almonds longer, until they’re turning brown and are almost too roasted (we tested this out for you…you know, by accident) and you’ve got a much darker almond butter with strong bitter (almost chocolatey?) undertones. I think the middle ground (about 10 min at 350) is best, but it’s fun to experiment with how the taste changes as you roast the almonds differently.
The second thing is that you need to let the almonds blend in the food processor for longer than you expect to get a truly creamy almond butter. The first step is sandy, then the sand starts to clump and you may need to scrape down the sides a few times. Then the almond butter begins to get gradually more and more creamy – let it go at this point for 2 minutes or so. Done.
Hope that helps!