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Almond Semolina Bread
Contributed by: Melinda
What you need
- 1 cup almond meal (I use trader joe's, but you could use Bob's Red Mill, etc)
- 1/2 cup semolina flour
- 1/2 cup flax meal (ground flax seeds)
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 3/4 tsp apple cider vinegar (or use cream of tartar)
- 2 Tablespoons plain, nonfat yogurt
- 1/4 cup water
- 1 tsp agave nectar
- 2 tbl olive oil
- 3 eggs, beaten
- 1/2-1 tsp butter or soy margarine
How to make it
- Preheat oven to 350º
- Grease a standard size bread pan (approx. 8 x 4.5 x 3 inches) with soy margarine or butter
- Cut a piece of parchment paper to fit the base of the pan and grease it as well
- Combine all dry ingredients
- Combine all liquid ingredients
- Stir liquid ingredients into dry ingredients
- Pour into the pan and spread evenly
- Bake for 35 minutes - test with a toothpick which should come out clean when done. Bread also begins to pull away from the sides of the pan.
- Let stand 5 minutes, then run a knife around the edges and flip onto a rack to cool. Remove the parchment from the base of the bread.
When cool, I cut the whole loaf into thin slices and store in a plastic ziplock bag in the refrigerator. It's delicious on it's own, but also nice with some of the plain yogurt or unsweetened fruit spread. Occasionally for lunch I spread with a nice layer of yogurt sprinkled with salt and minced chives, topped with thin slices of cucumber.
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