Alvin H. Danenberg, DDS • Nutritional Periodontist
December 1, 2017
I have tried many Paleo bread recipes. Most are too dry and crumbly for sandwiches. Although they may be good as a substitute for “grain” bread, they haven’t lived up to my standards for taste, texture, and net carbs. Now, I have created a bread that stands above them all, in my opinion.
You can see that there are only 6 ingredients in this recipe. What may seem strange to you is the addition of Kelp Granules. These provide necessary micronutrients found in kelp seaweed. They especially provide iodine, which is missing in sea salt and most recipes. I use Maine Coast Sea Seasonings Kelp Granules, which are available on Amazon in a package of 6 “shakers” for a great price.
This recipe should provide about 16 slices of bread for you and your family. Each slice has 5 grams of protein and 2 grams of net carbs (3.5 g total carbs – 1.5 g fiber).
Al’s Almond Bread
- 1 cup organic almond butter
- 5 large eggs
- 1 tablespoon apple cider vinegar
- 1 teaspoon Kelp Granules
- ¾ teaspoon baking soda
- ¾ teaspoon sea salt
- Add all ingredients into a hand or stand mixer, a blender, or a food processor
- Blend together by “pulsing” until smooth
- Transfer batter to a greased 9 x 5-inch loaf pan (I use homemade Ghee to grease pan)
- Bake at 350° for 45 minutes
- Cool for 2 hours
- Slice and serve; great toasted!
This also sounds like a great recipe (I saw the cashew bread first). I have to get my hands on the kelp granules first 🙂