Whole Almond Bread
Here's my new favorite protein-rich quick bread, made with whole ground almonds, eggs, and yogurt.
Pulse in a blender or food processor until ground into a coarse flour:
2 1/2 c whole raw almonds. I grind the almonds in 2 batches: 1 1/4c almonds in each batch. Pulse until there are no more large pieces. This will make about 3c of fresh whole almond flour.
Sift and combine with the almond flour:
1/4 c starch, I use tapioca starch
2 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Combine separately (easy in a blender):
3 large eggs
1/2 c yogurt
2 Tbsp melted butter (or olive oil)
optional: 1 Tbsp sugar, agave syrup, honey, or maple syrup
Preheat the oven to 325. Grease and dust a loaf pan, I use a glass loaf pan with butter and rice flour. Mix wet and dry together until there are no lumps, but don't over-mix. Pour into the prepared loaf pan and smooth the top with wet hands if necessary. Bake for about 45-50 minutes, rotating the pan half way through baking. (If it is browning too fast after 20 minutes, lower the temperature to around 300 or lower.) It will be ready when a toothpick inserted in the center comes out clean.
Remove from oven and let sit for 10 minutes before removing from pan. Allow to cool on a rack. If keeping longer than a day, wrap and store in the fridge. Great for slicing and toasting. You can also pan-fry slices in a bit of butter, then serve topped with fruit and maple syrup "french toast" style - yum!