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Nut Cake Bread
- Thread starter Quiller
- Start Date
IanD
Well-Known Member
- Messages
- 2,429
- Location
- Peterchurch, Hereford
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
- Dislikes
- Carbohydrates
It's basically an unsweetened cake mix, not bread texture -
Approx -
6 tabsp - 150 g total mixed flour (2 tabsp each)
ground almonds, coconut flour, milled flax seeds
1 tabsp mixed seeds
1 1/2 teasp baking powder
1 1/2 teasp cinnamon powder
sieve together - I use a coarse nylon sieve - it's not fine flour
tip what is left in the sieve into the bowl
60 g butter or butter/olive oil mix
4 eggs, lightly beaten with the butter
beat the total mix
should be a soft dropping consistency -
if it's too thick, add an egg or olive oil
if it's too runny, oil more flour
spoon into 12 silicone cup cake cases
Bake in a pre-heated oven at 160 °C for 20-25 minutes
Keep in the fridge - it will go mouldy at room temperature
It has a good mix of fat, protein, fibre & very little carb.
I use it for all sorts of things -
snack on its own or with cup soup
with a main meal instead of potato or bread
sliced & filled with cheese spread or peanut butter
variations include adding -
non-sugar sweetener
drinking chocolate
ripe banana
grated cheese
use a silicone cake "tin" - to make one cake & "ice" it with cheese spread ...
enjoy
I make it with variations 2-3 times a week as a staple.
Approx -
6 tabsp - 150 g total mixed flour (2 tabsp each)
ground almonds, coconut flour, milled flax seeds
1 tabsp mixed seeds
1 1/2 teasp baking powder
1 1/2 teasp cinnamon powder
sieve together - I use a coarse nylon sieve - it's not fine flour
tip what is left in the sieve into the bowl
60 g butter or butter/olive oil mix
4 eggs, lightly beaten with the butter
beat the total mix
should be a soft dropping consistency -
if it's too thick, add an egg or olive oil
if it's too runny, oil more flour
spoon into 12 silicone cup cake cases
Bake in a pre-heated oven at 160 °C for 20-25 minutes
Keep in the fridge - it will go mouldy at room temperature
It has a good mix of fat, protein, fibre & very little carb.
I use it for all sorts of things -
snack on its own or with cup soup
with a main meal instead of potato or bread
sliced & filled with cheese spread or peanut butter
variations include adding -
non-sugar sweetener
drinking chocolate
ripe banana
grated cheese
use a silicone cake "tin" - to make one cake & "ice" it with cheese spread ...
enjoy
I make it with variations 2-3 times a week as a staple.
Hedonista
Well-Known Member
- Messages
- 240
- Type of diabetes
- Prediabetes
- Treatment type
- Diet only
I use this recipe all the time:
Cheese and Almond Bread
Makes 1lb loaf
10 1/2 oz (300g) ground Almonds
1tsp baking powder
2oz butter
5 1/2 ozs (155g) grated cheese
3 beaten eggs
Combine all ingredients in food processor or bowl, quite a stiff mixture, place in loaf tin.
Bake at 180º 50mins
Cheese and Almond Bread
Makes 1lb loaf
10 1/2 oz (300g) ground Almonds
1tsp baking powder
2oz butter
5 1/2 ozs (155g) grated cheese
3 beaten eggs
Combine all ingredients in food processor or bowl, quite a stiff mixture, place in loaf tin.
Bake at 180º 50mins
Quiller
Member
Ian (+ Hedonista), thanks for your reply. I need to get hold of some silicon baking things, then I will be all set. I have tried muffin in a minute before, but just with ga & flaxseed; when I tried substituting coconut flour it never seemed to work, so I will be interested to try this mix.
One again, thanks.
One again, thanks.
