Prep 5 mins
Cook 20 mins
Almond meal bread. Comes out kind of like cornbread without the corn meal. Taste is nuetral.
- Mix almond meal and eggs together. Mix will be like a cornbread mix consistency.
- Pou in baking pan (I use a stone cake pan, but any 9x9 will work or a bread pan.
- Bake at 350 until it smells good. approximately 20 minute.
I thought this was OK - my kids and sweetheart actually liked it quite a bit. I added garlic powder, onion powder, salt and pepper, and served it with zucchini pasta. Hopefully I'll remember to grease the pan a bit next time. :)
The idea for this is decent but something is very missing. For one thing, it comes out nearly flat and does not rise at ALL. So if you were hoping for the sort of bread you can slice up for a sandwich, don' bother. I also saw another reviewer said this was very dry. I added a splash of almond milk, and it was STILL incredibly, incredibly dry. This really needs something to moisten it and help it rise up a bit, otherwise it's just a flat slab of calories.
I had to try this out of curosity. Despite the 74% fat it's dry and even with some salt and a bit of sweetening (Splenda) very bland and uninteresting. I'm sorry to say that while I was hoping for something original, different and uniquely tasty thats not at all what it turned out ot be. I used a 9x9 glass pan and baked it @ 325 on convection. The almond aroma is very nice but the taste just doesn't back it up.