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Ingredients
2½ cups almond flour
1 tsp baking soda
¼ tsp salt
3 eggs, separated
1 cup SCD yogurt
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250 grams almond flour
1 tsp (5 ml) baking soda
¼ tsp (1.25 ml) salt
3 eggs, separated
237 ml SCD yogurt
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Instructions
- Preheat oven to 350°F (180°C).
- Grease an 8x4-inch (20.3x10.2 cm) loaf pan (preferably Pyrex) and dust the bottom with almond flour.
- Whip egg whites until soft peaks form, set aside.
- In a separate bowl, mix remaining ingredients.
- Stir in ⅓ of egg whites to lighten the batter.
- Fold in remaining whites just until white streaks disappear.
- Pour into prepared pan (batter will be runny).
- Bake for approximately 45 minutes.
- Cover with foil towards end of baking time if top becomes too brown.
- Remove when a toothpick inserted in the center of loaf comes out clean, or with just a few crumbs clinging.
- Let cool completely. Bread will fall slightly as it cools.
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Nutritional Info
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