Almond Muffin Loaf
Prep:
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Cook:
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Ingredients
2½ cups almond flour
3 eggs
¼-⅓ cup melted butter
1 cup dry curd cottage cheese, packed (or cream cheese made from homemade yogurt)
1 tsp baking soda
¼ tsp salt
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250 grams almond flour
3 eggs
56-75 grams melted butter
237 ml dry curd cottage cheese, packed (or cream cheese made from homemade yogurt)
1 tsp baking soda
¼ tsp (1.25 ml) salt
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Meal Type
School lunch
Brunch
Salad
Soup
Appetizers
Beverages
Condiments, Sauces & Dips
Desserts
Snacks
Breads
Sides
Dinner
Lunch
Breakfast
Occasion
-
Applicances
Cuisine
-
Disease state
-
Instructions
- Preheat oven to 350°F (180°C).
- Grease a 4x8-inch (10x20.3-cm) loaf pan with butter and coat bottom with almond flour.
- Use food processor to mix eggs, melted butter, dry curd cottage cheese, baking soda, and salt.
- Process until thick and resembles butter in texture.
- Add almond flour and process until mixed thoroughly. If too stiff for processor, remove and knead with wet hands to evenly distribute almond flour.
- With wet hands, shape dough into loaf and press into greased pan.
- Bake at 350-375°F (180-200°C) for about 1 hour until lightly browned on top. There will be a crack on the top of the loaf.
- Check doneness by inserting knife and seeing if it comes out clean.
- Remove from oven; loosen from sides of pan with spatula.
- Invert onto rack to cool thoroughly, so it will be firm enough for cutting.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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