Lois Lang Lite Recipe | Nutritional Therapy for IBD

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Recipes

Lois Lang Lite

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*IBD-AID: Using seeds would bump this recipe to IBD-AID PIII

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Ingredients

7 cups almond flour

1¼ cup dry curd cottage cheese or dripped yogurt

7 TBSP butter (melted)

2 tsp baking soda

1¾ tsp salt

4 eggs

1 cup water

2 TBSP caraway seeds (optional)*

700 grams almond flour

262 grams dry curd cottage cheese or dripped yogurt

98 grams butter (melted)

2 tsp (5 ml) baking soda

1¾ tsp (8.75 ml) salt

4 eggs

237 ml water

2 TBSP (30 ml) caraway seeds (optional)*

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free & Minimal Lactose

Vegetarian

Soy Free

Meal Type

Breads

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

Preheat the oven to 325°F (163°C).
Put the almond flour in a large bowl.
Process the eggs, dry curd cottage cheese, butter, baking soda, salt, and water together until smooth.
Stir processed mixture into the almond flour with a large spoon.
Scoop batter into buttered loaf pans filling ¾ full. (I use the small loaf pans (5½x2 inch [14x5 cm]) that you buy in sets of 4. Because they are smaller, the loaves come of the pans very easily, never tearing, and cooked properly throughout.)
Bake at 325°F (163°C) until done, about 45 minutes with the small pans, probably longer with regular pans.