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Nutrition
is at the core of
everything your body
does for you.

From health to sickness,
from energy to lethargy,
from happiness to depression –
the necessary nutrients your cells
receive or do not receive affect
everything about you. If only one cell
in your body is deprived, it slowly affects
the rest of you.

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How should you
clean your teeth?
Let me count the ways!
When I was a kid
going to the dentist,
my dentist always told me
I had to brush harder.
What did that mean?
When my family moved to another city,
my new dentist told me totally different
things about brushing my teeth.
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BUT NEED TO KNOW
A LITTLE MORE?
Use the handy contact form and
I’ll get back to you soon.
While I cannot answer
treatment-specific questions,
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My Favorite Paleo Recipes:
Al’s Almond Bread

Alvin H. Danenberg, DDS Nutritional Periodontist
December 1, 2017

 

 

Al's Almond Bread

 

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

 

Ingredients:

  • 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

 

Preparation:

  1. Add all ingredients into a hand or stand mixer, a blender, or a food processor
  2. Blend together by “pulsing” until smooth
  3. Transfer batter to a greased 9 x 5-inch loaf pan (I use homemade Ghee to grease pan)
  4. Bake at 350° for 45 minutes
  5. Cool for 2 hours
  6. Slice and serve; great toasted!

 

 

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1 Comment

  • Fayette Moore

    This also sounds like a great recipe (I saw the cashew bread first). I have to get my hands on the kelp granules first 🙂