Ingredients
Ingredients
- 2 1/2 Cups Almond Flour
- 1/2 Cup Garbanzo Bean Flour
- 1/2 Cup Ground Flaxseed
- 1 Tsp Baking Soda
- 1/2 Tsp Sea Salt
- 1 Tbsp Ground Caraway Seed
- 3 Tsp Caraway Seed
- 10 - Egg
- 1/2 Cup Butter (or Margarine)
- 1/4 Cup Buttermilk (or Heavy Cream)
- 1 Tbsp Xylitol (or Monkfuit Sweetner)
Directions
Directions
- Preheat the oven to 350C.
- Grease an 8 1/2" x 4 1/2" loaf pan.
- In a large bowl, add the almond meal/flour, garbanzo bean flour, ground flaxseeds, baking soda, salt, and ground caraway seeds - combine until well mixed.
- Add 2 teaspoons of the whole caraway seeds.
- Combine egg yolks, butter, buttermilk and xylitol, and mix until blended.
- In a med bowl and using an electric mixer on high, beat the egg whites until soft peaks form.
- Add the first set of wet ingredients to the dry ingredients until blended.
- Now add the egg whites to the mixture until the mixture looks like a wet cake batter.
- Spread into the pan and sprinkle with the remaining 1 teaspoon of caraway seed.
- Bake for 50 to 60 minutes (55 minutes in a tin pan, 60 minutes in a glass pan), or until a wooden pick inserted into the center comes out clean.
- Cool in the pan on a rack for 10 minutes.
- Remove and cool completely on the rack.
- Slice bread into 1/2" or skinnier slices.
- Store in freezer 2 slices at a time in plastic wrap.
Ingredients
Ingredients
- 2 1/2 Cups Almond Flour
- 1/2 Cup Garbanzo Bean Flour
- 1/2 Cup Ground Flaxseed
- 1 Tsp Baking Soda
- 1/2 Tsp Sea Salt
- 1 Tbsp Ground Caraway Seed
- 3 Tsp Caraway Seed
- 10 - Egg
- 1/2 Cup Butter (or Margarine)
- 1/4 Cup Buttermilk (or Heavy Cream)
- 1 Tbsp Xylitol (or Monkfuit Sweetner)
