Low Carb Almond Bread
Being pregnant I’ve craved carbs more than anything else over the course of the last 24 weeks! It’s crazy how your body turns right to carbs and sugar - at least for me it did! So now that things have evened out in my pregnancy, I decided to start moving back to a lower carb, low sugar diet as that was really the way I ate prior to pregnancy. I feel less sluggish and more alert and its honestly the best thing for your body long term to beat disease - although it is hard to control during pregnancy!
So this recipe was contrived from me watching two documentaries about low carb / ketogenic diet and the ability to change neurological function as well as being able to completely re-balance the microbiome. That being said, I cannot adhere to it as a lifestyle because I’m vegetarian and do not eat meat of any kind. Therefore, like I did back in February last year I went super low carb and low sugar and it changes my health for the better. After struggling with psoriasis, being sick all the time, this had a dramatic impact on my immune system as we know sugar fuels disease and inflammation.
So here I am back to trying to keep my carbs in check and focusing back on WHOLE foods, low sugar and no processed foods so therefore my carb intake and sugar intake is much lower. However, the workload of cooking is back in full swing!
This was a super easy recipe to ease your mind, however. I was really surprised at how good it was and my family loved it so I guess its here to stay for a while. I’ll definitely be experimenting with more breads in the future so stay tuned!
Ingredients:
4 eggs
2 cups almond flour
1/4 tsp baking powder
1/2 cup coconut oil
1/2 cup almond milk
1/4 tsp salt
1/4 cup flax meal
Directions:
Preheat oven to 350. Pre-grease loaf pan with olive oil spray or butter. Blend ingredients in blender or just in bowl with large spoon. Once completely blended, pour mixture into loaf pan. Bake for 40-45 min or until hardened in center and golden brown. Let cool for 5 min and dump upside down on parchment paper to finish cooling and to cut. Enjoy with all of your favorite spreads or use as sandwich bread! We also used this the same night for garlic bread with butter, garlic salt and Parmesan cheese and baked for 10 min! So delicious!
