A breakfast bread with enough protein, fat and fibre to keep you satisfied all morning long. Or, enjoy it with soup and salad for lunch…yummy! Contributes just 4.5 to 6g net carbs per slice, depending on the amount of honey used.
One Loaf
2 cups almond flour
¼ cup lemon juice
½ tsp (scant) fine salt
¼ cup (scant) raw honey
½ cup butter, softened
Zest of an organic lemon or
½ tsp lemon extract
½ tsp baking soda
6 eggs
¼ cup chopped walnuts
Two Loaves
4 cups almond flour
½ cup lemon juice
1 tsp (scant) fine salt
1⁄3 to ½ cup raw honey
1 cup butter, softened
Zest of one organic lemon
or 1 tsp lemon extract
1 tsp baking soda
12 eggs
½ cup chopped walnuts
Method
1. Combine the almond flour, lemon juice, salt and honey. Stir to mix together; it will be thick. Cover the bowl and let it sit overnight if you can. If you do not have time to do this, you can proceed to step 2 immediately. 2. Add butter, lemon extract or zest, and baking soda. Beat well. Add eggs, and beat well again. 3. Stir in the chopped walnuts. 4. Line two 9x5 inch loaf pans with parchment paper. Pour in the batter, smoothing the top. Bake at 350°F for 45-60 minutes, till a toothpick comes out clean. 5. Let cool. Store in the refrigerator. This keeps well for a week or two. 6. Slice each loaf into 16 slices. Serve with butter or yogurt cream cheese.
Preparation Tip I always make two loaves because it tastes just as good 8 or 10 days later when stored in the fridge.
