Almond Butter Bread - Page 4

Barbo · 06-27-2012, 05:21 PM

For the caraway rye bread, I just added a tbs. of caraway seeds
to the food processor. For the onion bread, I hydrated a rounded
tbs. in water and added in with the eggs. I don't think it matters
much about when you put the ingredients in.

I got that pastrami, and corned beef. Tomorrow it's sky high
pastrami with coleslaw

Tilly · 06-27-2012, 05:25 PM

Quote:

Originally Posted by Barbo

For the caraway rye bread, I just added a tbs. of caraway seeds
to the food processor. For the onion bread, I hydrated a rounded
tbs. in water and added in with the eggs. I don't think it matters
much about when you put the ingredients in.

I got that pastrami, and corned beef. Tomorrow it's sky high
pastrami with coleslaw

YUM!

rosethorns · 06-27-2012, 05:52 PM

Thanks Barbo!

Deb34 · 06-28-2012, 08:33 AM

does anyone think that using egg whites only would make this less eggy tasting? I do like this bread but it's just a little too eggy, i find that flavour a bit overwhelming. would 4 egg whites make up for the 3 whole eggs?

Ginaaaaaa · 06-28-2012, 08:57 AM

Mine didn't taste eggy at all. I used large eggs not extra large. Try it with egg whites and let us know how it works for you.

Deb34 · 06-28-2012, 09:10 AM

I'll give it a try and report back...

Brendajm · 06-28-2012, 09:47 AM

I dont find it eggy at all. I love it. I do detect a bit of nut flavor, but not much and I used 1/2 almond butter and 1/2 peanut butter. I just had a burger for lunch on one..

jdcri · 06-28-2012, 10:59 AM

I made the peanut version - too peanutty for sandwiches for me - would be good to add sweetener and sugar free jam swirls for a peanut butter jelly bread pound cake type dessert though!

I have almond butter in the fridge - it costs so much and I disliked it as-is - too rich - I am definitely going to try this!! i recall that when I made the peanut bread it was so close to the texture of real bread!!! Only after it cooled though - when it was warm it was eggy and spongy.

tandt · 06-28-2012, 11:09 AM

[QUOTE=jdcri;15760665]I made the peanut version - too peanutty for sandwiches for me - would be good to add sweetener and sugar free jam swirls for a peanut butter jelly bread pound cake type dessert though!

I agree - how much sweetener do you think it would need? I couldn't find a bread pan, so I baked it in a 7 x 11 cake pan for about 15 minutes. It smelled like cake and looked like cake, but didn't taste that way! I like the idea of making it sweeter.

Deb34 · 06-28-2012, 12:45 PM

how long will this bread last in the fridge? I want to make several loaves for the freezer and keep a few in the fridge but have no idea how long they might last. The second loaf didn't last longer than a day or two because we ate it all.

rosethorns · 06-28-2012, 02:41 PM

I make 3 batches at a time and freeze 2 batches. 6 go in the fridge that I use all week.

Tandt I would add 3/4 c. of your choice of sweetner and taste to see if it is sweet enough.

BarbDe · 07-01-2012, 04:39 PM

Got the bread in the oven!! I know a lot of people that will be happy if this works!! ;-)

rosethorns · 07-01-2012, 08:18 PM

How did it turn out Barb?

I thought I would put this here too.

cherry blueberry pie

This how I made the crust.
2 allunuim pie pans

Almond Butter Bread

1 cup almond butter
3 eggs
1 Tablespoon vinegar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 packet stevia (optional)

Blend everything well. Take 1 pie pan , spray it really well. Pour all but 1/2 c. of batter into the pan aound the sides and a little in the middle , then take the 2nd pan and put it on top. Squeeze the pans together to cover whole pie pan for the bottom crust. Take the 2nd one off and set aside. bake for 5 minutes @ 350 just to set it. Now to make filling.

Filling :
1 c. black cherries sliced and pitted
1 1/2 c. blueberries
1 c. sweetner ( I used 1 quik pak splenda )
1/2 tsp. xanthan gum ( Gluc powder 1/4 tsp.)
1 c. water

Cook this all on med heat just to blend.

Now pour into pie pan and cover with the 1/2 c. of left over batter.
Bake @ 350 for 25 minutes or until brown. Let cool well.

I'm going to make a blueberry one for the 4th. This time I'm going to put the half cup of batter in a plastic bag , cut a corner and make it look
nicer.

Glass pie pans would be very heavy.

garden 6-28-2012 008.jpg
__________________

cfine · 07-01-2012, 08:44 PM

I am making this tomorrow!! Sounds yummy.

BarbDe · 07-02-2012, 05:02 AM

I have some happy Crossfitting friends!! ;-)
Amazing!

Brendajm · 07-02-2012, 05:49 AM

That pie idea is awesome..

Barbo · 07-02-2012, 03:03 PM

Almond Bread Experiment
Preheat oven 350F
Spray with release agent 8 1/2" by 4 1/2" baking pan
*I am trying for a stronger onion/rye bread and a bit larger loaf.

Place Ingredients into Food Proccesor in Order they are Given:

2 c. either blanched or unblanched almond flour
Rounded 1/4 tsp. salt
3 tbs. water and 2 tbs. Peanut oil
Let this process until it is a soft dough
If it is dry, add a bit of water, too soft? Add a bit of flour
When it processes for a few minutes, you add:
3 eggs, 1 full tbs. caraway seeds, and 1 rounded tsp. of onion powder. emulsify. Give it some time. You will be able to see it become a thick
batter.
Add:
3/4 tsp. baking soda
1 tbs. plus 1/4 tsp. white vinegar
Blend this very well. Over a minute.

Pour into your prepared baking pan and bake for about 25 minutes.
Cool on a rack. When cold, cut loaf in half, then stand it up
and cut 5 pieces in each half. 10 nice slices of onion/rye bread
that holds up to large mile high pastrami or any other sandwich.

dmburk · 07-03-2012, 07:57 AM

I made this into muffin top buns. I used bought almond butter and acv. They are great. I got 9 buns so i figured 3 net carbs, and 160 cal each.

Ginaaaaaa · 07-03-2012, 10:06 AM

My daughter keeps saying how much she loves these for hamburger buns. She says she likes these better than regular buns. I made the buns using store bought unblanched almond butter. I guess I will be making the buns using unblanched almond butter and the bread using blanched almond butter. Such a great bread substitute.

Esther, your pie looks delicious!! Thanks for sharing!

Barbo, thanks for sharing your recipe for onion/rye bread, it sounds fantastic!

BarbDe · 07-03-2012, 01:53 PM

Think Pecans would be OK? DS wants me to try that tonight.

rosethorns · 07-03-2012, 03:13 PM

NorthernNisse · 07-03-2012, 03:38 PM

Thank-you for the great photos. That really helps a lot. I need to read the whole thread for all the tweaks, but this looks soooooo good!

BarbDe · 07-03-2012, 04:30 PM

Quote:

Originally Posted by rosethorns

yep

Speck333 · 07-15-2012, 01:21 PM

just wanted to say that I used the original recipe in this thread to make buns and they are really good. I used one and had a cheeseburger for brunch. The bun held together, did not have a distracting texture or flavor, and was simply a conveyance for the burger. It was awesome. I only did half a recipe and got eight bun halves out of it. I don't have a special pan, so I literally used my fingers to shape the mounds I plopped on the parchment paper into flattish, rounds. I baked them at 350 for 9 minutes and it was perfect.
Also, since I was using the roasted, salted prepared Almond Butter from Trader Joe's, I did not add salt, nor did I add any sweetener.

sjl330 · 07-16-2012, 02:50 PM

How long do you bake these in the muffin top pans? I made some today; I got 8 out of the recipe; I baked them for 18 minutes which I think might've been a tad too long. They seemed dry but maybe they'll moisten up as they sit in the container.

rosethorns · 07-16-2012, 04:16 PM

Sandy I do 12 to 15 minutes.

Ginaaaaaa · 07-16-2012, 04:20 PM

Here's the baking times that work for me.

Baked rolls 15 mins
Baked bread pan for 30 mins
Baked 9x13 pan for 10 mins

I made a fluffernutter on almond bread..soooo yummy!!

photo_1.jpg

Barbo · 07-16-2012, 05:22 PM

How can I make fluffer butter? I am from So. Cal and we never
had that treat. I would appreciate the recipe muhwah.....

Ginaaaaaa · 07-16-2012, 05:33 PM

Haha Barb, it's fluffernutter not butter. Peanut butter and marshmallow fluff. I made tweeker geeks version post #19.

Faux Marshmallow Fluff

CarolynF · 07-17-2012, 10:22 AM

I made a recipe using the almond meal that Barbo posted and used my muffin top pan..I am cutting
them in half with a very sharp knife so each one will make a sandwich..

Thanks.

06-27-2012, 05:21 PM	#91
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,275 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	Esther For the caraway rye bread, I just added a tbs. of caraway seeds to the food processor. For the onion bread, I hydrated a rounded tbs. in water and added in with the eggs. I don't think it matters much about when you put the ingredients in. I got that pastrami, and corned beef. Tomorrow it's sky high pastrami with coleslaw

07-01-2012, 08:18 PM	#103
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,525 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	How did it turn out Barb? I thought I would put this here too. cherry blueberry pie This how I made the crust. 2 allunuim pie pans Almond Butter Bread 1 cup almond butter 3 eggs 1 Tablespoon vinegar 1/2 teaspoon baking soda 1/4 teaspoon salt 1 packet stevia (optional) Blend everything well. Take 1 pie pan , spray it really well. Pour all but 1/2 c. of batter into the pan aound the sides and a little in the middle , then take the 2nd pan and put it on top. Squeeze the pans together to cover whole pie pan for the bottom crust. Take the 2nd one off and set aside. bake for 5 minutes @ 350 just to set it. Now to make filling. Filling : 1 c. black cherries sliced and pitted 1 1/2 c. blueberries 1 c. sweetner ( I used 1 quik pak splenda ) 1/2 tsp. xanthan gum ( Gluc powder 1/4 tsp.) 1 c. water Cook this all on med heat just to blend. Now pour into pie pan and cover with the 1/2 c. of left over batter. Bake @ 350 for 25 minutes or until brown. Let cool well. I'm going to make a blueberry one for the 4th. This time I'm going to put the half cup of batter in a plastic bag , cut a corner and make it look nicer. Glass pie pans would be very heavy. garden 6-28-2012 008.jpg __________________ __________________ ______________________________ Esther May we all live our life as long as we want!

07-02-2012, 03:03 PM	#107
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,275 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	Almond Bread Experiment Almond Bread Experiment Preheat oven 350F Spray with release agent 8 1/2" by 4 1/2" baking pan *I am trying for a stronger onion/rye bread and a bit larger loaf. Place Ingredients into Food Proccesor in Order they are Given: 2 c. either blanched or unblanched almond flour Rounded 1/4 tsp. salt 3 tbs. water and 2 tbs. Peanut oil Let this process until it is a soft dough If it is dry, add a bit of water, too soft? Add a bit of flour When it processes for a few minutes, you add: 3 eggs, 1 full tbs. caraway seeds, and 1 rounded tsp. of onion powder. emulsify. Give it some time. You will be able to see it become a thick batter. Add: 3/4 tsp. baking soda 1 tbs. plus 1/4 tsp. white vinegar Blend this very well. Over a minute. Pour into your prepared baking pan and bake for about 25 minutes. Cool on a rack. When cold, cut loaf in half, then stand it up and cut 5 pieces in each half. 10 nice slices of onion/rye bread that holds up to large mile high pastrami or any other sandwich. __________________ BARBOS LOWCARB kITCHEN

07-16-2012, 05:22 PM	#118
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,275 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	Ginaaaaa How can I make fluffer butter? I am from So. Cal and we never had that treat. I would appreciate the recipe muhwah.....

07-16-2012, 05:33 PM	#119
Ginaaaaaa Major LCF Poster! Join Date: Mar 2009 Location: Maine Posts: 2,183 Gallery: Ginaaaaaa Stats: 184/177/163/158 WOE: Low Carb Start Date: April 2009	Haha Barb, it's fluffernutter not butter. Peanut butter and marshmallow fluff. I made tweeker geeks version post #19. Faux Marshmallow Fluff Last edited by Ginaaaaaa; 07-16-2012 at 05:34 PM..

06-27-2012, 05:52 PM	#93
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,525 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	Thanks Barbo!

06-28-2012, 08:33 AM	#94
Deb34 Senior LCF Member Join Date: Jun 2005 Posts: 391 Gallery: Deb34	does anyone think that using egg whites only would make this less eggy tasting? I do like this bread but it's just a little too eggy, i find that flavour a bit overwhelming. would 4 egg whites make up for the 3 whole eggs?

06-28-2012, 08:57 AM	#95
Ginaaaaaa Major LCF Poster! Join Date: Mar 2009 Location: Maine Posts: 2,183 Gallery: Ginaaaaaa Stats: 184/177/163/158 WOE: Low Carb Start Date: April 2009	Mine didn't taste eggy at all. I used large eggs not extra large. Try it with egg whites and let us know how it works for you.

06-28-2012, 09:10 AM	#96
Deb34 Senior LCF Member Join Date: Jun 2005 Posts: 391 Gallery: Deb34	I'll give it a try and report back...

06-28-2012, 09:47 AM	#97
Brendajm Major LCF Poster! Join Date: May 2004 Location: lancaster, Pa Posts: 1,601 Gallery: Brendajm Stats: 130/117/115 WOE: was atkins, now maintenance Start Date: march, 2004	I dont find it eggy at all. I love it. I do detect a bit of nut flavor, but not much and I used 1/2 almond butter and 1/2 peanut butter. I just had a burger for lunch on one..

06-28-2012, 10:59 AM	#98
jdcri Senior LCF Member Join Date: Mar 2009 Location: RI Posts: 203 Gallery: jdcri Stats: 236/135 (GB in 2009)... now 160.8/152.8/125 WOE: Low carb - nothing specific Start Date: March 2012	I made the peanut version - too peanutty for sandwiches for me - would be good to add sweetener and sugar free jam swirls for a peanut butter jelly bread pound cake type dessert though! I have almond butter in the fridge - it costs so much and I disliked it as-is - too rich - I am definitely going to try this!! i recall that when I made the peanut bread it was so close to the texture of real bread!!! Only after it cooled though - when it was warm it was eggy and spongy.

06-28-2012, 11:09 AM	#99
tandt Junior LCF Member Join Date: Mar 2012 Location: Danville, PA Posts: 49 Gallery: tandt Stats: 297/233/? WOE: moderate carbs Start Date: September 2011	[QUOTE=jdcri;15760665]I made the peanut version - too peanutty for sandwiches for me - would be good to add sweetener and sugar free jam swirls for a peanut butter jelly bread pound cake type dessert though! I agree - how much sweetener do you think it would need? I couldn't find a bread pan, so I baked it in a 7 x 11 cake pan for about 15 minutes. It smelled like cake and looked like cake, but didn't taste that way! I like the idea of making it sweeter.

06-28-2012, 12:45 PM	#100
Deb34 Senior LCF Member Join Date: Jun 2005 Posts: 391 Gallery: Deb34	how long will this bread last in the fridge? I want to make several loaves for the freezer and keep a few in the fridge but have no idea how long they might last. The second loaf didn't last longer than a day or two because we ate it all.

06-28-2012, 02:41 PM	#101
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,525 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	I make 3 batches at a time and freeze 2 batches. 6 go in the fridge that I use all week. Tandt I would add 3/4 c. of your choice of sweetner and taste to see if it is sweet enough.

07-01-2012, 04:39 PM	#102
BarbDe Blabbermouth!!! Join Date: Nov 2006 Location: SE Florida Posts: 6,816 Gallery: BarbDe Stats: Quit smoking 11/4/07; 16/10/10 on 11/30/12 WOE: Low carb/Paleo/& Crossfit! Start Date: August 2004	Got the bread in the oven!! I know a lot of people that will be happy if this works!! ;-)

07-01-2012, 08:44 PM	#104
cfine Major LCF Poster! Join Date: Apr 2012 Location: Tennessee Posts: 2,452 Gallery: cfine Stats: 276/215/199 WOE: NK Start Date: Atkins 4/12 Nutritional Ketosis 1/13	I am making this tomorrow!! Sounds yummy.

07-02-2012, 05:02 AM	#105
BarbDe Blabbermouth!!! Join Date: Nov 2006 Location: SE Florida Posts: 6,816 Gallery: BarbDe Stats: Quit smoking 11/4/07; 16/10/10 on 11/30/12 WOE: Low carb/Paleo/& Crossfit! Start Date: August 2004	I have some happy Crossfitting friends!! ;-) Amazing!

07-02-2012, 05:49 AM	#106
Brendajm Major LCF Poster! Join Date: May 2004 Location: lancaster, Pa Posts: 1,601 Gallery: Brendajm Stats: 130/117/115 WOE: was atkins, now maintenance Start Date: march, 2004	That pie idea is awesome..

07-03-2012, 07:57 AM	#108
dmburk Senior LCF Member Join Date: Jul 2011 Location: southcentral PA Posts: 237 Gallery: dmburk Stats: 260/210/190 WOE: Atkins Start Date: Feb 2011	I made this into muffin top buns. I used bought almond butter and acv. They are great. I got 9 buns so i figured 3 net carbs, and 160 cal each.

07-03-2012, 10:06 AM	#109
Ginaaaaaa Major LCF Poster! Join Date: Mar 2009 Location: Maine Posts: 2,183 Gallery: Ginaaaaaa Stats: 184/177/163/158 WOE: Low Carb Start Date: April 2009	My daughter keeps saying how much she loves these for hamburger buns. She says she likes these better than regular buns. I made the buns using store bought unblanched almond butter. I guess I will be making the buns using unblanched almond butter and the bread using blanched almond butter. Such a great bread substitute. Esther, your pie looks delicious!! Thanks for sharing! Barbo, thanks for sharing your recipe for onion/rye bread, it sounds fantastic!

07-03-2012, 01:53 PM	#110
BarbDe Blabbermouth!!! Join Date: Nov 2006 Location: SE Florida Posts: 6,816 Gallery: BarbDe Stats: Quit smoking 11/4/07; 16/10/10 on 11/30/12 WOE: Low carb/Paleo/& Crossfit! Start Date: August 2004	Think Pecans would be OK? DS wants me to try that tonight.

07-03-2012, 03:13 PM	#111
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,525 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	yep

07-03-2012, 03:38 PM	#112
NorthernNisse Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Minnetonka, Minnesota Posts: 7,927 Gallery: NorthernNisse Stats: 234/180/180 5'7.5" WOE: Atkins '72	Thank-you for the great photos. That really helps a lot. I need to read the whole thread for all the tweaks, but this looks soooooo good!

07-15-2012, 01:21 PM	#114
Speck333 Blabbermouth!!! Join Date: Apr 2008 Location: Southern California Posts: 5,453 Gallery: Speck333 Stats: 181(16)/163(12)/99(0) ~ 5'2" WOE: Semi-Primal Start Date: Atkins restart: Jan. 3, 2010 (7/99 original start)	just wanted to say that I used the original recipe in this thread to make buns and they are really good. I used one and had a cheeseburger for brunch. The bun held together, did not have a distracting texture or flavor, and was simply a conveyance for the burger. It was awesome. I only did half a recipe and got eight bun halves out of it. I don't have a special pan, so I literally used my fingers to shape the mounds I plopped on the parchment paper into flattish, rounds. I baked them at 350 for 9 minutes and it was perfect. Also, since I was using the roasted, salted prepared Almond Butter from Trader Joe's, I did not add salt, nor did I add any sweetener.

07-16-2012, 02:50 PM	#115
sjl330 Way too much time on my hands! Join Date: Jun 2003 Location: Middle America Posts: 11,759 Gallery: sjl330 Stats: 184/145/140 5'7" WOE: EFGT-Barry Groves Start Date: January 2003	How long do you bake these in the muffin top pans? I made some today; I got 8 out of the recipe; I baked them for 18 minutes which I think might've been a tad too long. They seemed dry but maybe they'll moisten up as they sit in the container.

07-16-2012, 04:16 PM	#116
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,525 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	Sandy I do 12 to 15 minutes.

07-16-2012, 04:20 PM	#117
Ginaaaaaa Major LCF Poster! Join Date: Mar 2009 Location: Maine Posts: 2,183 Gallery: Ginaaaaaa Stats: 184/177/163/158 WOE: Low Carb Start Date: April 2009	Here's the baking times that work for me. Baked rolls 15 mins Baked bread pan for 30 mins Baked 9x13 pan for 10 mins I made a fluffernutter on almond bread..soooo yummy!! photo_1.jpg

07-17-2012, 10:22 AM	#120
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,825 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	I made a recipe using the almond meal that Barbo posted and used my muffin top pan..I am cutting them in half with a very sharp knife so each one will make a sandwich.. Thanks. Last edited by CarolynF; 07-17-2012 at 10:23 AM..

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