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Old 01-17-2013, 08:49 PM   #271
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I forgot how much I love this bread! Made a grilled cheese tonight and we had burgers the other night with the rolls. They actually hold together better than a regular hamburger bun. My DD likes them better too. My grilled cheese came out crispy on the outside and the cheese was all melted and gooey.
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Old 01-18-2013, 08:27 AM   #272
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I tried melting cheese on some almond butter bread, but I could hardcore taste the almond, and it was not good (to me). Still trying to find a grain-free, soy-free bread strong enough for a good grilled cheese!
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Old 01-18-2013, 06:36 PM   #273
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Try the waffle-wich. My mom made a grilled cheese with low carb waffles in her sandwich maker, but you can probably do it in a skillet.

I'm going to make donuts out of this recipe tomorrow -- with tweaks of course.
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Old 01-18-2013, 07:14 PM   #274
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Donuts, huh? Yum! Do let us know your tweaks and how they come out.
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Old 01-19-2013, 10:12 AM   #275
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Let me try toexplain this better.I took 1/2 of this recipe from Brenda.

This is from the fat head Paleo site. It was posted on Facebook
It is pretty much the same recipe here but it uses water. I only made half the recipe for the bagels. And I got 12. I only baked the bagels for about 15-16 minutes. It was really good and the almond taste is not even detectable.

16-oz. jar creamy almond butter

6 eggs
2 teaspoons baking power
½ teaspoon salt
¾ cup warm water


1. Pre-heat the oven to 325 degrees.
2. Mix the ingredients in a mixing bowl.
3. Pour the batter into a 9 x 5 greased bread pan.
4. Bake until firm. (In our oven, it took about an hour)


---------------------------------------------------------------

8oz. creamy almond butter ( homemade )
3 eggs
1 tsp baking powder
1/3 plus 2 tablespoons of water

I then split this into 2 bowls. One bowl I added 1 tablespoon of sauteed onion. Pour it into my bagel pans. And baked for 16 minutes. 6 bagels

DONUTS
The second bowl I added

1 Tablespoon dutch chocolate cocoa powder
1 T. Erythitol
a pinch of stevia

After adding this mix well and then pour in your donut pans . bake at 325 for 16 min.

I powdered some E. for powdered sugar on my donut. It was so yum.

I hope that helps.

Here is the recipe for the donuts, the pics are post #218
These are the best and I want to make th pumpkin donuts next.
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Last edited by rosethorns; 01-19-2013 at 10:42 AM..
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Old 01-22-2013, 08:28 AM   #276
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Quote:
Originally Posted by jillybean720 View Post
I tried melting cheese on some almond butter bread, but I could hardcore taste the almond, and it was not good (to me). Still trying to find a grain-free, soy-free bread strong enough for a good grilled cheese!
Jillybean I feel the same as you. I so wanted to like this bread, but I could only get through one loaf. I haven't made it again...almonds too strong and the bread is way too dense for me.
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Old 01-22-2013, 08:50 AM   #277
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I've made this twice now. My almond butter had been lurking in my cupboard for ages, and it's toasted almond butter, rather dark.

The first loaf was good, and I sliced it crosswise, not to use for Sammie's, but just to have a slice or two in the afternoons with my tea.

For the second loaf I added about a tsp each of Splenda and cinnamon, along with a nice handful,of hemp hearts for a bit of extra fiber and crunch. Excellent!

This lasts me a long time, I keep it in the fridge, and I've frozen it as well, it freezes perfectly. For both loaves I've also added 1/4c of water. The dough was just really thick. A very odd, but wonderful recipe.
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Old 02-26-2013, 11:27 AM   #278
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I made this a few weeks ago and decided it was terrible. Just too almondy and almost gritty. I was soooo disappointed. I sliced it very thinly and now it's all wrapped up in the freezer. I guess I am waiting till I have enough of a carb allowance to make a pb+j sandwich or something... very disappointing
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Old 02-27-2013, 11:43 AM   #279
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I forgot about this bread. I love it. I think I need to make up a batter. Wonder how it would turn out if I mixed it with a batter for rolls from the BTF mix???
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Old 02-28-2013, 02:53 PM   #280
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Old 02-28-2013, 04:36 PM   #281
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Try the almond butter bread

Using the blond almond flour (without husks)
I think it tastes better than the butter. It was from that
recipe that I came up with the onion/rye bread. It is delish.
I think the flour makes better bread.
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Old 03-03-2013, 06:40 PM   #282
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Ok, after reading all 10 pages and saving several recipes, I think I have it all together now...I need blanched almonds to make my flour to make my butter to make my bread!
PHEW!!!

I have been hooked on the one minute muffin for sandwiches and need a change! Thanks all for all the tips!
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Old 03-03-2013, 07:02 PM   #283
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Quote:
Originally Posted by Barbo View Post
Using the blond almond flour (without husks)
I think it tastes better than the butter. It was from that
recipe that I came up with the onion/rye bread. It is delish.
I think the flour makes better bread.
I agree Barbo! When I ran out of almond butter and decided to try making almond butter using the flour I had no idea it would work better for making this bread. I think it has a better texture than with almond butter and tastes better.

On the other hand, my DD likes me to use almond butter for the rolls I make.

Last edited by Ginaaaaaa; 03-03-2013 at 07:03 PM..
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Old 03-06-2013, 05:59 AM   #284
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Help I want to make this Toady

What type of vinegar?
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Old 03-06-2013, 09:47 AM   #285
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any vinegar will work.
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Old 03-06-2013, 05:25 PM   #286
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If it is too dense maybe whipping up the eggwhites and a couple extra, then folding in before baking would help lighten it up. Just be careful to spoon it into pan and not just pour it...it helps to keep the whites from breaking down.
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Old 03-11-2013, 11:51 AM   #287
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Quote:
Originally Posted by Ginaaaaaa View Post
I agree Barbo! When I ran out of almond butter and decided to try making almond butter using the flour I had no idea it would work better for making this bread. I think it has a better texture than with almond butter and tastes better.

On the other hand, my DD likes me to use almond butter for the rolls I make.
So are you making almond butter out of your almond flour???? Sorry, I'm confused but I want to try the recipe.
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Old 03-11-2013, 11:58 AM   #288
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Quote:
Originally Posted by chewiegand View Post
So are you making almond butter out of your almond flour???? Sorry, I'm confused but I want to try the recipe.
Yes, it's in post #3 of this thread on the first page. I explain how I did it and posted pics.
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Old 03-17-2013, 05:11 PM   #289
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Question here -
first thank you all for these posts - they are great help

I made the bread with almond butter but before I go ahead and mail order 5 lbs of the almond flour could someone please point me to the recipe using the almond flour instead of butter.

I've been looking in the thread but I'm too lazy and I'm just not seeing it.

i want the almond bread recipe that uses the flour rather than the butter

thanks
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Old 03-17-2013, 05:26 PM   #290
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sorry for the double post but i found the recipe

on to order the flour now

thanks again!
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Old 06-18-2013, 11:59 PM   #291
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Oooo, must try! I really want those donuts too!

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Old 06-19-2013, 08:34 AM   #292
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Old 06-19-2013, 12:22 PM   #293
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I love this recipe made with almond butter. Still use it every week.
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Old 06-20-2013, 09:51 AM   #294
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I just tried this bread and I have to say, it is the best low carb bread I have ever made. It was easy to make, holds together well and is so good. I just made a chicken/cheese sandwich. This bread toasted well too. Next will be bacon, eggs and toast although not today. 1/8 of a loaf a day.
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Old 06-20-2013, 10:23 AM   #295
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Quote:
Originally Posted by Barbo View Post
Almond Sandwich Bread
Preheat oven to 350F
Grease an 8 1/2" by 4 1/2" bread pan

1.5 cups of blanched almond flour
Peanut oil (it's what I had on hand)
3 Xl. eggs
1 tbs. white vinegar
1/4 tsp. salt
1/2 tsp. soda

In food processor place:
1.5 c. almond flour
put a couple tbs. oil in the drip tube
Run the processor on high.Add more oil if
necessary until you have a nice almond butter.
Add the 3 eggs and keep running on high until
the eggs are well incorporated.
Add the vinegar,salt and soda and run just until
it's all well mixed.

Pour batter into prepared bread pan and bake
for 30-40 minutes. Mine baked in 30 min.

Let cool on rack for 20 minutes. Remove and let
it continue to cool.

My loaf did not crack. I cut it in half and then
cut it lengthwise to make four slices and did the
other half the same way. You now have 8 slices
of sandwich bread.

It toasts well and makes great sandwiches.
Tonight we toasted the "heels" and smeared them
with a drizzle of peanut butter and orange SF marmalade
made from our own oranges. Something so lovely, and
it's grain free, gluten free, sugar free and delicious.

Cannot wait to mess around with this bread.
How about caraway seeds for a 'rye' bread
Or cinnamon/pecan
Onion bread from dehydrating dry onions and adding to batter

I would love to double the recipe and have 16 slices of sandwich
bread for the freezer.
Has anyone doubled this recipe?
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Old 06-20-2013, 10:59 AM   #296
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I made this bread last night out of TJ's Almond Butter with Sea Salt. This is the best low carb bread I have eaten. I baked it in a bread loaf pan and it raised about 2 inches. I'm going to leave it as a loaf and slice off what I need. I had toast and butter this morning and it was wonderful! With unblanched almonds it pretty much like eating wheat bread. Now for a fried egg and toast in the morning...yum!
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Old 06-20-2013, 01:10 PM   #297
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If you ever find a muffin top pan they are awesome for this recipe.

I don't know if anybody doubled Barbo's recipe.

Also an electric knife is really great too.
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Old 06-20-2013, 01:21 PM   #298
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I'm sure it's here someplace in these 10 pages but I'm too tired to go back through them...can someone tell me if this freezes well? I'm going to AZ in a couple of weeks and I would like to take a loaf with me.
Also, has anyone tried a mixture of coconut butter and almond butter?
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Old 06-20-2013, 06:37 PM   #299
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See #295 where I quote Barbo. At the bottom she says she freezes slices.
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Old 06-20-2013, 07:24 PM   #300
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Thanks!
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