CHOCOLATE ALMOND SHORTBREAD
Categories Cookies Chocolate Dessert Bake Kid-Friendly Almond Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 32 cookies
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Pulse almonds with flour, granulated sugar, cocoa, cinnamon, and salt in a food processor until very finely chopped. Add butter and pulse just until a dough forms.
- Press dough evenly into an ungreased 9-inch square baking pan with your fingers. Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 triangles.
- Bake until cookies are dry to the touch, 15 to 17 minutes. Transfer pan to a rack and run a thin knife around edge of pan to loosen cookies while hot. Recut hot cookies into triangles, then cool completely in pan. Dust with confectioners sugar just before serving.
COCOA ALMOND BREAD
This is from TOH magazine. I haven't made this yet, but I'm typing it up for safe keeping. 1-1 ½ pound loaf
Provided by dicentra
Categories Yeast Breads
Time 35m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- In a bread machine pan, place all ingredients in order suggest by the manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
- Bake according to bread machine directions.
Nutrition Facts : Calories 2530.2, Fat 67.2, SaturatedFat 38.7, Cholesterol 367.7, Sodium 1696.7, Carbohydrate 425.6, Fiber 19.8, Sugar 102, Protein 63.2
PROTIEN BREAD - ALMOND & COCONUT FLOUR + PEA PROTEIN
This is a low carb, high protein bread created mainly with coconut flour, almond flour, pea protein, and liquid egg whites. Make sure to use the drinkable coconut milk found in a carton. I created this recipe from an amalgam of several Paleo recipes I found online, then added my own touch. There are only 2 net carbs per slice and 13g protein. I hope you like it!
Provided by mileen
Categories Quick Breads
Time 45m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees and use spray oil to grease a standard loaf pan.
- Whisk together almond flour, coconut flour, flaxseed meal, salt, baking soda, xathan gum, and pea protein in a bowl. .
- Add in milk, liquid egg whites, and vinegar until it's about the consistency of thick pancake batter. (You can add a little more coconut milk if necessary).
- Pour batter into the prepared loaf pan and bake for 30 to 40 minutes or until the top is golden brown and a toothpick in the center comes out clean.
- Makes one 24oz loaf, 8 servings. Total Calories in the entire loaf: 1226.
- Per 3oz slice (8 slices): Calories: 153 Fat: 10 Sat. Fat: 2 Carbs: 5 Fiber: 3 Sugar: .7 Protein: 13 Sodium: 394.
Nutrition Facts : Calories 164.1, Fat 14.6, SaturatedFat 7.2, Sodium 312.7, Carbohydrate 4.5, Fiber 2.2, Sugar 0.7, Protein 6.2
ALMOND JOY BREAD
Make and share this Almond Joy Bread recipe from Food.com.
Provided by Sassy in da South
Categories Breads
Time 1h30m
Yield 2 Loaves, 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F
- Combine the eggs, sugar, canola oil, butter, vanilla, and coconut extract into a large mixing bowl.
- Beat ingredients on medium speed for 2 minutes.
- In a separate bowl, combine flour, baking soda, baking powder, salt, and cocoa powder. Starting with the flour mixture alternate flour, and then buttermilk till all is combined.
- Add egg mixture.
- Mix until just combined. Do NOT over mix. Fold in coconut, chocolate chips and almonds.
- Pour into two loaf pans that have been greased and floured or sprayed with cooking spray.
- Bake at 350°F for 1 hour.
- Remove from oven and place on rack to dry. While cakes are still warm, poke several holes in the top of the cake with a fork. Drizzle Coconut Glaze into the holes.
- Coconut Glaze:.
- Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute.
- Turn heat off but leave saucepan on burner. Drizzle over bread.
- Cool.
Nutrition Facts : Calories 765.8, Fat 35.9, SaturatedFat 11.1, Cholesterol 100.8, Sodium 305.4, Carbohydrate 106.1, Fiber 3.5, Sugar 74.2, Protein 9.9
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