Vegan Almond Bread
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1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven to 350 F or 180 C.
3. Mix all the dry ingredients in a bowl with a spatula until well combined.
4. Add the wet ingredients and mix until it becomes a dough. Knead the dough with hands for about 1 to 2 minutes. Set aside to rest for about 10 mins.
5. Mould dough into a loaf. It is best to have a round top so that the loaf is lighter with holes in the crumb. Do not flatten the top as the bread will be denser without holes in crumb.
6. Place dough in an 8" x 4" loaf pan with parchment paper. If there are holes on the top, just smoothen them gently with wet hands.
7. Sprinkle with sesame seed or any seeds of your preference.
8. Bake at the lowest rack for 60 to 80 minutes until a wooden skewer comes out clean. Also, the top of the bread should be hard and crusty. Remove loaf from pan, place on a sheet pan with the parchment paper and let it sit in the oven for 30 to 40 mins with heat turned off. This helps to ensure the bread is properly cooked and crumbs are drier.
9. Let it cool completely before slicing them into thin slices. You can store at room temperature for a few days covered with a towel. You can also wrap them in parchment paper to avoid moisture and refrigerate for about 2 to 3 weeks or freeze for months.
[Total servings = 16]
NUTRITION FACTS PER SERVING
Total carb = 6.4 g
Dietary fiber = 4.5 g
Net Carb = 1.9 g
Calories = 118
Total Fat = 9.6 g
Protein = 3.3 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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