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 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 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.

16 servings:
Cal. 203, Fat 16, Carb 11, Fiber 6, Protein 8, Net Carbs 5