Almond Oat Bread

Almond oat bread
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Recipe courtesy of The CSIRO Low-Carb Diet Easy 100 by Professor Grant Brinkworth and Dr Pennie Taylor, Macmillan Publishers, RRP $44.99.

Makes: 12 Slices (1 serve = 1 slice) | Preparation: 10 Minutes | Cooking: 45 Minutes

Ingredients

  • 1 1⁄4 cups (125 g) almond meal
  • 130 g gluten-free plain flour (or regular plain flour)
  • 60 g rolled oats
  • 3 teaspoons baking powder
  • 1⁄4 teaspoon bicarbonate of soda
  • 2 × 55 g free-range eggs
  • 1 cup (250 ml) full-fat milk, or milk of your choice (when choosing alternative milks, ensure you select those with added calcium for good bone health)
  • 2 teaspoons apple cider vinegar

Method

1. Preheat the oven to 200°C (180°C fan-forced) and grease a standard loaf tin and line with baking paper.

2. Place the almond meal, flour, oats, baking powder and bicarbonate of soda in a large bowl. Mix together with a wooden spoon until well combined.

3. Place the eggs, milk and vinegar in a jug and whisk to combine. Pour the wet mixture into the dry ingredients and mix with a wooden spoon until combined into a thick dough. Transfer to the loaf tin and smooth over the top. Bake in the oven on the middle shelf for 45 minutes, or until an inserted skewer comes out clean.

4. Remove the loaf from the tin, using the baking paper to help, and place on a wire rack to cool completely before cu ing into 12 slices.

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