Almond Flour Applesauce Bread
Author: Michel (Caregiver)
Ingredients:
g Almond Flour (whole ground blanched almonds)
g Applesauce - canned unsweetnd w or w/o Asc.acid
g Baking Powder - Magic Baking Powder- Kraft -Canada
g Flour, Coconut - Lets do Organic - Edward&Sons
g Extract, Pure Vanilla
g Egg (raw, mixed well)
g Cinnamon, ground
g Butter
g Flaxseed Meal (whole ground flax seed)
Directions:
Preheat oven to 350F
Grease & flour a 8”x4” loaf pan with butter and dust with coconut flour.
In small bowl combine hazelnut flour, coconut flour, baking powder and spices. Set aside.
Beat butter with an electric mixer until fluffy and smooth. Add eggs one at a time, beating well after each addition. Add vanilla extract and apple sauce and continue to beat until smooth.
Add hazelnut flour mixture to egg mixture. Mix on low until combined. Then turn mixer up to high and beat until smooth.
Pour into prepared loaf pan and bake at 350°F for about 1 hour or until done. (When I made it in the wide shallow pan, it cooked for about 45 minutes).
Let cool in pan for about 10 minutes then take out and and cool on wire rack. If you don’t take it out of the pan, it will solidify in there and will break if you take it out when cold. There is a lot of butter in this recipe and it does solidify.
Note that 1 serving is 16 g (I cut and weigh each piece of bread). It’s a rather small but dense serving. The recipe creates 48 servings at 16 g each, so it’s wise to freeze half of a loaf because it will get moldy before we use all of the 48 servings (unless the rest of the family is eating it too!)
A 16 g serving contains:
0.7 g net carbs
0.8 g fiber
1.4 g protein
6.2 g fat
Nutrition Information (for entire recipe):
Carbohydrate:
54.13g
Calories: 3913
Fat:
357.51g
Protein:
119.38g
Ratio:
2.06:1
Tags:
2:1 ratioModified Atkins Diet (MAD)SweetBreakfastSnackDessert
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