Prep time – 15 mins
Cooking time – 15-25 mins
Serves – 8
| Ingredients | Qty | Protein | Fat | CHO |
| Almond meal | 200g | 42 | 100 | 18 |
| Flax or Linseed meal | 40g | 7 | 17 | 0.5 |
| Coconut Flour | 40g | 9 | 4 | 7.5 |
| Eggs - medium | 4 | 22 | 19 | 2 |
| Butter or Coconut oil | 50g | 0 | 45 | 0 |
| Baking Powder | 1 tsp | 0 | 0 | 0 |
| Bicarb Soda | 1/2 tsp | 0 | 0 | 0 |
| Apple cider vinegar | 1 tsp | 0 | 0 | 0 |
| Total per serve | 1 | 10 | 23 | 3.5 |
SERVES – 8
per Serve – main ingredients only: 250 cal / 1080 kJ
For dairy free use coconut oil.
Preheat the oven to 180 degrees celsius. Line a loaf tin with baking paper or grease well.
- Add all the ingredients to a food processor and blend, or mix by hand in a bowl until you have a smooth batter.
- Transfer mixture to a baking dish lined with baking paper, or grease the dish well. You can use any shape baking pan, but a loaf tin works well.
- Place in the oven and bake for around 20 minutes (depends on the size of your baking pan). Should be firm when pressed.
- Remove from the oven and allow to cool. Once cool, slice and store in an airtight container in the fridge.
Almond meal and Almond flour
Almond flour is made by grinding blanched almonds to a meal (without the skin). Almond meal is ground raw almonds (with the skin). Almond flour is lower in fibre than almond meal and gives a lighter product with baking. But either can be used. Almond meal can be made at home if you have a blender or grinder. 1 cup of almonds weighs around 150g and will make about 1 1/4 – 1 1/3 cup of almond meal.
