Rice Almond Raspberry Bread
1 cup almond flour
3/4 cup rice bran
3 tblsp. flax meal, Bob's 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
1/4 tsp. stevia powder, white
1/4 cup Chicory root/FOS sweetener, or equivalent
1/4 cup xylitol, or equivalent
2 tsp. vanilla extract, or maple extract
1/3 cup water
5 eggs, large
3 oz. cream cheese, room temperature, or 3 tblsp. almond butter
2 tbsp. coconut oil
1 cup raspberries, fresh or thawed frozen
Preheat oven to 350 F.
Mix all dry ingredients together in a large mixing bowl. In a
smaller bowl, beat the cream cheese with the coconut oil until smooth.
Or mix almond butter with coconut oil. Add eggs one at a time mixing until
smooth. An electric beater makes this much easier. Add the water and
vanilla extract and mix. Pour the liquid ingredients into the dry while
stirring until thoroughly mixed together. Fold in the raspberries
until evenly distributed.
Coat a medium sized loaf pan with 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 don’t do this. Carefully add
the batter to the pan to avoid disturbing the coating. Smooth the top
and bake for 60 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 and carefully coax the loaf out of
the pan. 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
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 for an hour or so. 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 butter, or sugar
free preserves. Great with a cup of tea. Good breakfast bread or
mid-morning snack but also makes a nice dessert after dinner.
Cal. 203, Fat 16, Carb 11, Fiber 6, Protein 8, Net Carbs 5