Low Carb Almond Bread using a Thermomix
(4.9)
Preparation time
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Low Carb Almond Bread is not just a delicious alternative for those watching their carb intake; it's a culinary passport to the Mediterranean! This delightful loaf is packed with a nutty crunch from almonds and seeds, creating a symphony of flavors that sing health and happiness with every bite. Imagine sitting in a sun-kissed olive grove, enjoying a slice of this bread with a dollop of Greek yogurt and a drizzle of honey, as you soak up the Mediterranean sun. Originating from the ancient traditions of Mediterranean baking, this bread not only supports your low-carb lifestyle but also pays homage to the rich heritage of wholesome ingredients. Perfect for breakfast, lunch, or a snack, it’s the ultimate guilt-free pleasure that will have you saying 'Opa!' with every slice!
Ingredients
- 200 g Almond
- 45 g Oatmeal flake
- 30 g Linseed
- 60 g White sesame seed
- 60 g Pumpkin seed
- 170 g Greek yogurt
- 30 g Olive oil
- 30 g Honey
- 3 Eggs
- 1 Teaspoon(s) Baking powder
- 0.5 Teaspoon(s) Baking soda
- 1 Teaspoon(s) Salt
Steps
- Preheat the oven at 175°C.
- Add 200 g of almond, 45 g of oatmeal flake in the food processor bowl.
- Mix chop: 10sec / 0°C / Speed 10.
- Add 30 g of linseed, 60 g of white sesame seed, 60 g of pumpkin seed, 170 g of greek yogurt, 30 g of olive oil, 30 g of honey, 3 eggs, 1 teaspoon(s) of baking powder, ½ teaspoon(s) of baking soda, 1 teaspoon(s) of salt in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 3 in inverse. Scrape the sides of the bowl with the spatula
- Mix manual: 1:00min / 0°C / Speed 3 in inverse. Scrape the sides of the bowl with the spatula
- Transfer the content of the preparation content in a cake mold to be buttered before, to be floured before.
- Brush the top with milk and sprinkle with the seed mixture.
- Cook in the oven at 175°C during 50min.
- Allow to cool in the mold for 10 minutes before transferring to a rack to cool completely.
- Slice and serve
