Almond Flaxmeal Bread

1 cup almond flour
1/2 cup rice bran
1/2 cup flaxmeal, Bobs Red Mill
1/2 cup shredded coconut, unsweetened
1/2 cup walnuts, chopped
1 serving plain whey protein or 3 tblsp. rice protein
1 tsp. baking soda
1 tsp. baking powder
1/3 tsp. Celtic sea salt
1 1/2 tsp. onion powder
1 1/2 tsp. dill weed
about 1/3 cup water
5 eggs, large
3 tblsp. Nutiva Shortening (red palm + coconut oils)
2 tblsp. butter, melted (or Miyoko's Vegan Butter)
2 tblsp. poppy seeds (optional)

Preheat oven to 350 F.

Mix all dry ingredients together in a large mixing bowl. In a smaller bowl, beat the eggs.  Add in water, butter and oils. Pour the liquid ingredients into the dry while stirring until thoroughly mixed together. Add more water if needed to produce a thick batter.

Coat a medium sized loaf pan with butter or coconut oil and then add some flax meal to the pan and shake until evenly coated on the bottom and sides of the pan. It will stick if you dont do this. Carefully add the batter to the pan to avoid disturbing the coating. Smooth the top and bake for 55 minutes. It should be quite brown and firm to the touch when done.

Remove from oven and let sit for 5 minutes (do not turn off the oven yet). Run a butter knife around the edges to loosen the loaf from the pan. Turn over on a cutting board. Take a bread knife and cut the entire loaf in half lengthwise. Look to see how firm the middle of the loaf is. If it is still at all liquid, put the halves together, put it back in the pan and bake for 15 minutes more.

Once the loaf is moist but not runny, remove from pan on cutting board. Make sure it is sliced lengthwise in half, then hold the halves together and cut the loaf into eight thick slices. Open up the slices and let them steam and cool. They will dry out and firm up. Put slices back into pan for storage in the refrigerator.

To eat a slice, cut it in half to make two thin slices, toast and butter or use cream cheese, nut butters, low carb preserves, or melted cheese. Great with a cup of tea. Good breakfast bread or mid-morning snack but also makes a good base for tuna sandwiches, open-faced.

16 servings
Cal. 190, Fat 16, Carb 10, Fiber 7, Protein 8, Net Carbs 3