Savory Herb Bread

12 servings

Preheat oven to 350 degrees. Grease an 8x8 inch glass baking dish or a small loaf pan.

Combine the dry ingredients in a bowl and break up any lumps:

1/2 cup almond flour/meal
1/2 cup coconut flour
1 teaspoon dried herbs de Provence or your favorite blend
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

In a separate bowl, beat together:

5 extra large eggs
1/4 cup melted coconut oil or lard (or butter)

Add to the egg mixture:

1/2 cup unsweetened almond milk
and the dry ingredients

Beat till smooth. Pour into prepared baking dish.

Bake 40 minutes or until edges have pulled away from the pan and a toothpick inserted comes out clean.

1/12 of recipe has:

128 kcalories
5 gm protein
10 gm fat
4.2 gm carb - 2.4 gm fiber = 1.8 gm ECC

I based this recipe on the gingerbread recipe from Maria's blog:

http://mariahealth.blogspot.com/201...ml#comment-form

It sounds very good but what do you think would be a good substitute for the almond flour? And I would have to substitute coconut milk for the almond milk. I am also thinking about adding parmesan cheese to the recipe. I think the recipe could be very adaptable.

This recipe from Lauren uses sunflower seeds ground up. It sounds viable to me; I just didn't have several of the ingredients so I haven't tried it yet.

Coconut milk won't be a problem, but you might want to decrease the coconut oil in that case. Plain water would work just fine too.

Parmesan cheese sounds delicious, so does cheddar. I just can't eat dairy anymore.

Me either! Thanks for this. As soon as I get to the store for more eggs I think I will give this a try. Does it have an "eggy" texture?

It's a bit spongy. The texture is a like cornbread. The eggs are necessary to bind the almond and coconut flours together because they don't have protein like wheat.

I think that once you eliminate grains you're never going to get a bread that seems like wheat bread. Bread made with all almond flour is better but pretty carby -- too carby for weight loss. The coconut flour stretches the almond flour enormously because it expands when it hits moisture, but the coconut flour also gives a coarser texture, like bran.

I wouldn't serve it at a fancy dinner party.

My favorite "bread-like" recipe is one for a lc gluten free pita bread that I have also successfully made into buns. It is made of almond and coconut flours too....which is why I am interested in trying your recipe. I like the combo. It has a great texture too.

Fortunately I've never been much of a bread person, so I'm not looking for anything that seems like wheat bread necessarily. I just don't like that "eggy" texture some lc recipes have. A cornbread texture I am good with though, so nice to know. Thanks!

Try using large eggs instead of extra large. The original recipe (for gingerbread) didn't specify and I just used what I had. But if you have a strong aversion to egg, a little less might be better.

I can't compare it to other lc breads because I've made so few.