A delicious gluten and grain-free, robust sandwich bread. Great for picnics or lunches. Also, suitable for the Specific Carbohydrate Diet (SCD).
2 1/2 cups (375g)
Blanched Almond Flour
Bicarbonate of soda
1 cup (160g)
Dry curd cottage cheese/SCD dripped yoghurt
Free range eggs, beaten
Apple cider vinegar
1/4 cup (55g)
Unsalted butter, melted
Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
Combine all the ingredients in a powerful blender and blend until well combined. Pour into a loaf tin lined with parchment paper.
Bake for 40-45 minutes until cooked and golden brown.