Simple Almond Bread Food

ALMOND FLOUR BREAD

Steps:

• In a small microwave-safe bowl, heat the coconut oil in 15-second bursts, just until it melts. Set aside to cool to room temperature.
• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a 9x5-inch baking pan with nonstick spray. Line the pan with parchment paper so that the paper overhangs both sides, then lightly coat with spray again.
• In a large mixing bowl, whisk together the almond flour, flaxseed meal, baking soda, cinnamon (if using), and salt. In a separate bowl, whisk together the eggs, egg white, honey, apple cider vinegar, and cooled coconut oil until smooth. And the wet ingredients to the dry ingredients and, with a whisk or rubber spatula, stir until well combined. The batter will be thick and wet, like a muffin batter. Transfer to the prepared loaf pan and smooth the top.
• Bake until the top is toasty golden brown and a toothpick inserted in the center of the loaf comes out clean, about 35 to 40 minutes. Place the pan on a cooling rack and let cool in the pan for 10 minutes. Transfer from the pan to the rack (use the parchment overhang) and let cool completely. Slice and serve.

ALMOND FLOUR BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan lightly.
• Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until smooth dough forms. Transfer to prepared loaf pan.
• Bake in preheated oven until top is golden brown, about 40 minutes. Cool in loaf pan 10 minutes before transferring to a wire rack to cool completely.

ALMOND FLOUR BREAD RECIPE

Steps:

• Preheat the oven to 350°F.
• Grease a 9×5 loaf pan. You can use parchment paper if you like.
• In a food processor, combine the dry ingredients.
• Pulse them until well combined-about 10 pulses.
• Add the wet ingredients and mix until well combined-about 20 seconds. Remember to scrape down the edges.
• Add the optional fresh herbs.
• Pulse another 5 or 6 times to mix the herbs into the dough without puréeing them. The dough will be like a very thick batter, but should be thin enough that it wouldn't roll into a ball.
• Pour dough into your prepared loaf pan. There should be enough to fill the pan about halfway up.
• Bake for 30-35 minutes or until a toothpick comes out clean from the center. It should look golden brown on top, like regular bread.
• Remove from oven. Let it cool in the pan for 30 minutes to room temperature before serving.

CAULIFLOWER PASTA WITH ANCHOVIES AND BREAD CRUMBS

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Add pasta and cook according to package directions until about 1 minute shy of al dente. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta.
• While the water is coming to a boil, heat 3 tablespoons of the olive oil in a large skillet on low. Add the finely chopped almonds and toast for 2 to 3 minutes, tossing occasionally.
• Add the bread, 1/2 teaspoon kosher salt and 1 tablespoon olive oil to the skillet. Stir continually for 5 minutes until the bread is toasted. (Be careful to keep everything moving so the nuts do not burn.) Remove from the heat and stir in the chopped parsley leaves. Transfer the mixture to a plate; thoroughly wipe out the skillet.
• Place the skillet back on the stove and heat the remaining 4 tablespoons oil on medium. Add the onion, garlic and minced parsley stems and cook for 4 to 5 minutes, stirring frequently, just until the garlic is soft and onion is translucent. Add 1 teaspoon salt, the anchovies (if using), cinnamon and cloves. Press the anchovies into the pan while stirring until they melt.
• Mix the tomato paste with ½ cup of boiling pasta water and add it to the skillet. Add the riced cauliflower and mix to combine, breaking up any large, frozen pieces with the back of your spoon.
• Once the cauliflower begins to soften, stir in the tomato purée. Increase heat to medium-high and cook, stirring occasionally, for 3 additional minutes, until thickened.
• Add 1/2 cup of the reserved pasta water and then the drained pasta, tossing continuously to coat. Add more pasta water if needed to fully coat the pasta.
• Empty the skillet into a large serving dish. Sprinkle the bread crumb mixture evenly over the pasta and top with a final drizzle of oil.

ALMOND FLOUR BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk almond flour, chia seeds, baking powder and salt. In another bowl, whisk eggs, almond milk and melted butter; stir into dry ingredients just until moistened. Pour into a parchment-lined 8x4-in. loaf pan., Bake until a toothpick inserted in center comes out clean and top is golden brown, 25-30 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely.

SWEET ALMOND BREAD

Steps:

• In bread machine pan, place dough ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a floured surface and punch down. Divide dough in half. Roll each portion into a 6-in. circle and place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Meanwhile, for topping, combine butter, sugar, milk, cinnamon and salt in a small saucepan. Cook and stir over low heat until butter is melted. Simmer for 1 minute. Remove from the heat; cool for 5 minutes. Make a 1/4-in. depression in the center of each loaf with the tip of a wooden spoon. Brush with butter mixture and sprinkle with almonds. Bake at 375° for 18-20 minutes or until golden brown. Cool for 10 minutes. Serve warm.