GF Beef Empanadas w Peppers and  Onion F

Beef Empanadas with Peppers and Onions (Gluten Free)

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

When a food crosses all cultural boundaries, it seems to indicate something really special about that food. It shouldn’t be surprising that a version of hand pies can be found in almost every culture. I found recipes from South America, Italy, Germany, India, China, Great Britain and more. It makes sense, here is a food that uses the most basic ingredients—flour, water, fat—to create a dough that is wrapped around whatever is on hand, be it meats, beans, fruits, vegetables, cheese, etc. and is baked or fried for a portable meal. Dough that doesn’t need to rise and a meal that can be taken with you to eat as you travel seem to have been important factors to ancient cultures.

Today, they are more of a treat- a delicious way to enjoy sweet and savory fillings from around the world. Inspired by our southern neighbors,  our resident chef, Sarah House, came up with these beef empanadas with peppers and onions and we hope you enjoy them as much as we do. Our test kitchen added a little bit of Gluten Free Masa Harina to our Gluten Free Pie Crust Mix to make an enticing crust for a succulent slow-cooked beef filling.

GF Beef Empanadas with Peppers and Onion | Bob's Red Mill

Beef Empanadas with Peppers and Onions

Contributed by: Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 40 minutes | Rest Time: 60 minutes| Cook Time: 110 – 115 minutes | Yield: 10 – 12 servings

Crust

Filling

  • 16 oz boneless Beef Chuck, cubed
  • 1 cup Water (240 mL)
  • 1 tsp Kosher Salt, divided
  • 10 oz diced, mixed Bell Peppers
  • 1 ½ cups chopped or thinly sliced Yellow Onions (170g)
  • 2 tsp minced Garlic
  • 1/8 tsp ground Cumin
  • ½ tsp grated Lime Zest
  • 1 – 2 tsp fresh Lime Juice
  • 1 Egg
  • 1 Tbsp Water

Step 1

In a large bowl, combine Bob’s Red Mill Gluten Free Pie Crust Mix and Gluten Free Masa Harina. Cut in butter and shortening using a pastry blender or two knives until crumbly. Add water gradually and mix until the dough sticks together, adding additional water if needed. Flatten dough into a disk and wrap tightly in plastic wrap; refrigerate for at least 1 hour.

Step 2

Meanwhile, combine beef, water and ¾ tsp kosher salt in a large skillet. Bring to a simmer over medium-high heat. Reduce heat to low, cover, and simmer until beef is tender, about 1 ½ hours. Add additional water if necessary so the beef is at least ¼ submerged.

Step 3

Remove lid, add peppers and increase heat to high. Stir well and cook until peppers are very soft and most of the water has evaporated, about 10 minutes.

Step 4

Remove beef and peppers from the pan and drain off most of the remaining fat, leaving 1 tsp in the pan. Add onions and remaining ¼ tsp kosher salt and cook, stirring frequently, until deep golden, about 5 – 7 minutes. Add beef & peppers to the onions along with the garlic and cumin. Cook, stirring vigorously to break beef into smaller pieces, until beef is warmed through. Remove from heat and stir in lime zest and juice. Preheat oven to 400°F and line a sheet tray with parchment paper.

Step 5

To form empanadas, remove dough from the refrigerator and let sit at room temperature until malleable. Divide dough into 3 oz portions (about 1/3 cup each). Using a plastic-lined tortilla press or a rolling pin with the dough between two sheets of plastic wrap or parchment paper, press or roll each 3 oz portion in to a 7-inch round.

Step 6

Fill each empanada with 1 oz of filling (about 2 Tbsp), leaving a ½-inch border around the edge. Lightly brush the edges with water and fold over to create a half circle. Pinch the seam or crimp with a fork to seal. Place on prepared sheet tray.

Step 7

Whisk together the egg and 1 Tbsp water. Brush tops of formed empanadas with egg mixture and bake until golden, 20 – 25 minutes. Serve immediately or let cool and serve at room temperature.

 

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Cherry Date Bars F

Meatless Mondays: Cherry Date Bars

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

Inspired by Power Hungry by Camilla Saulsbury and our love of certain kind of fruit and nut bar, our test kitchen came up with these lovely Cherry Date Bars. They’re easy to make and are perfect for an on-the-go breakfast, tucking into lunch boxes and pre-workout (or recovery) fuel. I love that the sugar comes purely from the fruit. The sweet tartness of the cherries pairs beautifully with hazelnuts and cinnamon, making them almost dessert-like without adding any extra sugar. Make a batch and wrap them individually for easy grabbing throughout the week. If you like these as much as we do, we cannot recommend the Power Hungry cookbook enough- it’s absolutely packed with fabulous recipes for every kind of bar you could envision.

Cherry Date Bars | Bob's Red Mill

Cherry Date Bars

Contributed by:  Sarah House

Prep Time: 20 minutes | Chill Time:  30 minutes | Yield: 6 servings

  • 1 cup Tart Dried Cherries (120g)
  • ¼ cup Date Pieces (36g)
  • 1 cup Hot Water (240 mL)
  • 1 cup Bob’s Red Mill Hazelnut Meal (112g)
  • ¼ tsp ground Cinnamon
  • 1/8 tsp Salt
  • 1/8 tsp Almond Extract
  • ¼ cup coarsely chopped, toasted Hazelnuts (30g)

Step 1

Combine cherries, dates and water and let soak until soft, about 5 – 10 minutes.

Step 2

Meanwhile, line a 9 x 5-inch loaf pan with plastic wrap or waxed paper.

Step 3

Drain the water from the soaked fruit and discard.  Place the drained fruit, hazelnut meal, cinnamon, salt, almond extract and chopped hazelnuts in a food processor.  Process until well combined, about 1 minute.

Step 4

Transfer the mixture to the prepared pan.  Cover with a piece plastic wrap or waxed paper and press down to flatten to a smooth, even thickness.

Step 5

Refrigerate for at least 30 minutes.  Remove from pan, discard plastic wrap and cut into 6 equal-sized bars.  Store covered.

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stackd F

Chive and Cheddar Protein Pancakes {Stack’d Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

Have you noticed the increasing number of protein pancake recipes these days? At first, I thought maybe it was just a body-builder thing, then perhaps it was a paleo-diet thing, but now I am realizing that these recipes cross those boundaries. A protein-rich pancake is a fabulous way to start the day. I love a good bowl of oatmeal, but unless I add some protein to it, I’m hungry within a couple hours. If I opt for a protein-rich breakfast, I’m far less likely to need a snack. This combination of protein and carbohydrates keeps you full and gives your body (and brain) some serious fuel to work through. Protein pancakes are an ideal breakfast solution.

I was very excited to stumble upon Stack’d: The Gluten-Free Protein Pancake Cookbook from Jessica Kahn and photographed by Rianna Alberty. These protein pancakes use rolled oats as a base and add eggs, yogurt and whey to bulk up the protein. Stack’d provides tips for swapping out oats for almond meal to make the recipes paleo-friendly and substitutions for making them dairy-free. I don’t imagine these pancakes will work as well with vegan egg substitutions, but they might. Recipes rely on a blender for mixing, so break out that Magic Bullet!

Stack'd : The Gluten-Free Protein Pancake Cookbook

Stack’d is elegantly simple. Its 30 recipes are beautifully photographed and contain easy-to-follow directions with ingredients you can find at your local supermarket. Because they do not rely on flour, there is nothing to be missed in these recipes. Use certified gluten free oats if you need the recipes to be gluten free. I absolutely adore the wonderful flavor combinations in the book- from sweet concoctions (adorably titled “Sweet Cheeks”) like Tart Cranberry and Citrus and Crisp Apple, to savory Fragrant Rosemary and Cozy Carrot. Stack’d even has a whole section dedicated to chocolate concoctions and dressed up recipes- Orange Julep, anyone?

Jessica and Rianna would like to give one lucky winner a copy of this book, along with a package of our Gluten Free Regular Rolled Oats. To enter, simply follow the prompts in the app at the bottom of this post (this works best on a desktop computer). We’ll pick a single winner at random from all who enter by 11:59 pm on 4/25/14. Can’t wait? Head over to the Stack’d website to order or download a copy.

Chive and Cheddar Protein Pancakes | Bob's Red Mill

Chive and Cheddar Protein Pancakes

Modeled after some outrageously delicious mini muffins, these chive & cheddar pancakes make for a great, savory flavor combination. Serve with dinner or make two-bite silver dollar pancakes as an appetizer.

  • 3 tablespoons milk
  • 2 eggs, large
  • 2 tablespoons fresh chives, finely chopped
  • 1 teaspoon agave
  • 1 teaspoon vanilla extract
  • ½ cup (5 oz/143 g) nonfat plain Greek yogurt
  • ½ cup (1.6 oz/46 g) rolled oats
  • ½ cup sharp cheddar cheese, shredded
  • ½ teaspoon baking powder
  • 1 tablespoon natural whey protein powder (optional)

MAKES 6 – 8 PANCAKES; 2 SERVINGS

To keep pancakes warm while you make the full batch, preheat oven to 200°F.

Using a blender, first add all of the wet then dry ingredients. This will expedite the blending process, brief though it may be. Blend until the oats are broken down and the batter is smooth, about 10 – 15 seconds.

Heat a non-stick griddle or pan to medium. Test the temperature with a quick spritz of water – just run water on your fingertips and flick it in the direction of the cooking surface. If it sizzles, it’s ready. Spray with non-stick cooking spray and you’re all set for the batter.

Pour a scant ¼ cup of batter per pancake onto the griddle or pan. Cook on the first side for 1 – 2 minutes or until the edges start to cook and bubbles appear on the surface. Lift the side of the pancake up just a bit to see where it is in the browning process. Ideally, let them cook until they are a golden, maple color.

Because these pancakes won’t have the rigidity of their flapjack forefathers, the swooshing technique can work wonders. Grab a spatula and, quite literally, swoosh it under the target pancake in one swift motion. Then flip it over.
Cook on the second side for an additional 1 – 2 minutes, or until golden-brown.

Transfer to an oven-safe dish and keep warm in the oven. Continue with remaining batter.


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Apricot Almond Muffins | Bob's Red Mill

Meatless Mondays: Apricot Almond Muffins

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

These mildly sweet, grain-free muffins are perfect for your gluten free or low-carb diet. The texture of almond meal give these muffins a hearty bite that pairs well with the fruity burst of dried apricots. They make a great on-the-go snack and can easily be dressed up for a dessert occasion. For a change of pace, use our new natural almond meal or try our hazelnut meal for a different flavor combination altogether. We just can’t stop eating these muffins and we fear that you’ll have the same problem at home (so you better hide one for later before your family finds out).

Apricot Almond Muffins | Bob's Red Mill

Apricot Almond Muffins

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 10 minutes  | Cook Time:  18 – 20 minutes |  Yield: 12 servings

  • 4 cups Bob’s Red Mill Almond Meal (442g)
  • 1 ¼ tsp Baking Soda (7.5g)
  • ¼ tsp Salt (1g)
  • 2/3 cup diced, dried Apricots (90g)
  • 1 Tbsp Orange Zest, from about 1 large orange (8g)
  • 5 Eggs (250g)
  • 1/3 cup melted Coconut Oil or Butter (80 mL)
  • 1/3 cup Honey or Maple Syrup (80 mL)
  • 1 tsp Almond Extract

Step 1

Preheat oven to 350°F.  Line a standard muffin tin with paper liners and spray with pan spray.

Step 2

Combine the Bob’s Red Mill Almond Meal, baking soda, salt, diced apricots and orange zest.

Step 3

In a large bowl, whisk together the eggs, coconut oil, honey and almond extract.  Add the dry ingredients to the wet and mix well.

Step 4

Portion batter into prepared muffin tin and bake until golden and the tops spring back when lightly touched, about 18 – 20 minutes.

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Almond Fish Sticks | Bob's Red Mill

Easy Almond Meal Fish Sticks

by Cassidy Stockton in Gluten Free, Recipes

These quick, kid-friendly fish sticks sure beat the heck out of those in the frozen food section. Sure, you have to actually buy fish, coat it and fry it, but, man, are these ever good! Plus, when you make these from scratch, you actually know what you’re getting. It’s hard to say with some of the packaged options out there.

Our resident chef, Sarah House, used almond meal to transform these fish sticks into a crispy delight that anyone can enjoy, no matter what diet you may follow (excepting vegan and vegetarian, of course). Grain-free, dairy-free and gluten-free, these fish sticks are also paleo-friendly. We experimented with baking these, but were unable to get the right crispness that a fish stick should have. You can always give it a whirl, though, or try these from Kalyn’s Kitchen. If you want to mix it up, you can use hazelnut meal in place of the almond meal. Serve with your favorite dipping sauce (we like this paleo-friendly tartar sauce from Paleo Cupboard), baked potato (or French fries!) and something green. Goodness knows, this plate needs something green!

Almond Fish Sticks | Bob's Red Mill

Almond Fish Sticks

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 10 minutes | Cook Time:  12 – 15 minutes | Yield: 4 – 6 servings

  • 1 lb. firm White Fish fillets (such as Cod), deboned and portioned into “sticks”
  • 1 cup Bob’s Red Mill Natural Almond Meal
  • 2 tsp ground Paprika
  • 1 tsp Dry Mustard Powder
  • 1 tsp Salt
  • ½ tsp ground Black Pepper
  • 4 Eggs
  • Oil for frying
  • large flake Sea Salt to garnish

Step 1

Sift together Bob’s Red Mill Natural Almond Meal, salt and spices.  In a large bowl, whisk eggs until foamy.  Add dry ingredients and mix well.

Step 2

In a shallow wide skillet, heat oil over medium-high heat until glistening.

Step 3

Working in batches, dip each fish “stick” into the almond meal batter then carefully place in the hot oil, making sure not to crowd the pan.  Fry for 2 – 3 minutes for both sides, until deep golden brown.

Step 4

Remove the fish sticks from the oil and drain on paper towels.  Sprinkle with large flake sea salt, if desired.

Step 5

Serve with desired dipping sauces.

Natural Almond Meal | Bob's Red Mill

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Coconut Flour Crepes  | Bob's Red Mill

Simple Coconut Flour Crepes

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

We weren’t sure what to call these little flatbreads, but finally decided on crepes. They are light, thin and perfectly flavored to go with sweet or savory toppings. This recipe is lightly adapted from a Grain-Free Tortilla recipe on Against All Grain and we recommend checking out Danielle’s beautiful blog for more grain-free recipes using coconut flour and other paleo-friendly ingredients. Top these with smoked salmon and cream cheese for a savory crepe or try fresh fruit and a drizzle of honey for something sweet.

These also make a great replacement for traditional wheat or corn-based tortillas. Use them for tacos, enchiladas or even as a sandwich wrap. There are endless ways to enjoy these and keep your gluten-free, low calorie or low carb diet on track.

Coconut Flour Crepes  | Bob's Red Mill

Coconut Flour Flatbreads/Tortillas/Crepes

Recipe by Sarah House for the Bob’s Red Mill Test Kitchen

Prep Time: 15 minutes | 
Cook Time:  10 minutes |Yield: 8 servings

Step 1

In a small bowl, combine non-dairy milk and lemon juice and let sit for about 5 minutes.

Step 2

In a medium bowl, sift together Bob’s Red Mill Coconut Flour, baking soda and sea salt.

Step 3

Add milk mixture and egg whites to dry ingredients and whisk well.  Let sit for 10 minutes to thicken.

Step 4

Preheat an 8-inch skillet or crepe pan over medium-low heat.  Spray with pan spray then pour in ¼ cup of batter.  Quickly swirl the batter around the hot pan to make a thin layer which covers the entire bottom of the pan.  Cook until the center is set, about 1 minute.

Step 5

Loosen the edges with a spatula and gently turn over; let cook an additional 45 – 60 seconds.  Remove to a warm platter to prepare the remaining batter, making sure to spray the pan with pan spray between batches.

Each crepe contains: Calories: 70, Calories from Fat: 15, Total Fat: 1.5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 250 mg, Total Carbohydrate: 5 g, Dietary Fiber: 3 g, Sugars: 1 g, Protein: 9 g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 2%, Iron: 6%*

*Calculated using unsweetened, plain almond milk.

Coconut Flour  | Bob's Red Mill

 

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Sweet Corn Quiche | Bob's Red Mill

Meatless Monday: Sweet Corn Quiche in Teff Crust

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

This simple, yet delicious recipe has been in the Bob’s Red Mill family for years. We’ve recently revisited it and revised it a little to make it easier and more delicious. Teff flour might be hard to come by near you, but you can snag a bag online on our website or Amazon. If you can’t access it, try replacing it with oat flour, brown rice flour or even whole wheat flour for a similar taste and texture. We love the creamy texture of this quiche paired with the nutty flavor of this teff crust. Pair this with a light green salad for a lovely brunch option and add a cup of soup to the mix to make it a full-fledged dinner.

Sweet Corn Quiche with Teff Crust | Bob's Red Mill

Sweet Corn Quiche in Teff Crust

  •     1/3 cup Water
  •     1/3 cup Sesame Oil
  •     1-1/4 cup Teff Flour
  •     1/8 tsp Salt
  •     2 cups fresh Corn Kernels
  •     3/4 cup Milk
  •     4 large Eggs
  •     Hot Pepper Sauce (Tabasco or your favorite) to taste
  •     1/4 tsp Salt
  •     4 oz Gouda Cheese, shredded
  •     3/4 cup Onion, chopped
  •     1/3 cup Green Pepper, minced
  •     2 Cherry Tomatoes, sliced thinly

Directions

1. Preheat oven to 350°F.

2. Using wire whisk, mix water and oil until white and frothy. Add teff flour and salt. Mix, then press into oiled 9″ pie plate.

3. Place corn and milk in blender and blend until smooth. Add eggs, hot pepper sauce and salt, blend just to mix.

4. Sprinkle cheese in unbaked teff pie crust. Add corn mixture. Sprinkle onion and green pepper over surface of pie. Arrange tomato slices around edge of filling.

5. Bake for 45 minutes, or until knife inserted into center comes out clean and center of pie is set.

Makes 8 servings – 1 slice each.

Teff Flour | Bob's Red Mill

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Hazelnut Chocolate Chip Cookies | Bob's Red Mill

Hazelnut Chocolate Chip Cookies

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Quick and easy-to-prepare, these Hazelnut Chocolate Chip Cookies are a satisfying way to enjoy a treat while following a low carbohydrate diet. I’ve personally made them to take along on road trips for my family to provide a protein-rich snack that also cures the siren call of a sweet tooth. When you think of the many bars you can purchase, these cookies are a pretty solid way to enjoy fueling up.

Hazelnut Chocolate Chip Cookies | Bob's Red Mill

Hazelnut Chocolate Chip Cookies

Contributed by:  Amanda Carter

Prep Time: 10 minutes | Cook Time:  15 – 18 minutes | Yield: 20 cookies

  • 1 Tbsp Flaxseed Meal (7g)
  • 3 Tbsp Water (45mL)
  • 1 cup Hazelnut Meal (112g)
  • ½ cup Coconut Sugar (64g)
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • ¾ cup Almond Butter (204g)
  • ½ cup Applesauce (112g)
  • 1 tsp Vanilla Extract
  • ½ cup Dark Chocolate Chips (100g)

Step 1

Preheat oven to 350°F.  Line a baking sheet with parchment paper.

Step 2

Mix flaxseed meal and water together in a small bowl and set aside to thicken.

Step 3

In a medium bowl, whisk together Bob’s Red Mill Hazelnut Meal, coconut sugar, baking soda and salt.

Step 4

In a large bowl, mix together almond butter, applesauce, vanilla extract and flax/water mixture.  Add dry ingredients to wet and mix well then stir in chocolate chips.

Step 5

Place approximately 1 ½ Tbsp (20g) of dough per cookie on the prepared baking sheet, leaving 1-inch between each cookie.  Bake until set, 15 – 18 minutes.

Step 6

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then move to a rack and let cool completely.

Each cookie contains: Calories 130, Calories from Fat 90, Total Fat 10g (15%), Saturated Fat 1.5g (8%), Trans Fat 0g, Cholesterol 0mg (0%), Sodium 85mg (4%), Total Carbohydrate 10g (3%), Dietary Fiber 2g (8%), Sugars 6g, Protein 3g, Vitamin A 0%, Vitamin C 2%, Calcium 4%, Iron 4%.

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Artichoke Hazelnut Tart | Bob's Red Mill

Meatless Mondays: Artichoke Hazelnut Tart

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

If you’re looking for a fabulous brunch idea to impress your friends, we have just the ticket. Our Artichoke Hazelnut Tart will cause your friends and family to surrender to a second helping and leave their taste buds saying “oh-là-là.” This is a perfect dish for Easter or Mother’s Day. It’s easy to whip up and comes out looking like you just slaved away in the kitchen. Pair this with a light green salad and a sparkling non-alcoholic beverage for a classy, Spring meal.

Artichoke Hazelnut Tart | Bob's Red Mill

Artichoke Hazelnut Tart

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 10 minutes | Cook Time:  15 – 25 minutes | Yield: 8 – 10 servings

Crust

Filling

  • 8 oz Cream Cheese, softened
  • ½ tsp Salt
  • ½ tsp Paprika
  • ¼ tsp ground Black Pepper
  • 1 Egg
  • 1 cup (4 oz) shredded Mozzarella
  • ½ cup (2 oz) grated Parmesan, divided
  • ½ cup (2 oz) grated Asiago, divided
  • 14 oz fresh, frozen or canned Artichoke Hearts, sliced thin

Step 1

Preheat oven to 350°F.  Spray an 8- to 9-inch pie pan with cooking spray.

Step 2

In a medium bowl, mix together Bob’s Red Mill Hazelnut Meal, salt and spices until evenly incorporated.   Add egg whites and mix thoroughly.

Step 3

Line the edges of the pan with the crust mixture, pressing and squeezing the mix firmly into place and making even crust edges, much like lining a graham cracker crust.

Step 4

Fill in the bottom of the crust and press mixture firmly into place.  To create a flat and even bottom crust, use the bottom of a dry measuring cup or drinking glass to smooth and pack the crust into place. 

Step 5

Par-bake the crust for 10 minutes.  Remove crust from oven while the filling is prepared and increase the oven heat to 400°F.

Step 6

Mix the softened cream cheese, salt and spices until smooth.  Add the egg and mix until incorporated then fold in the mozzarella, ¼ cup grated Parmesan, ¼ cup grated Asiago and sliced artichoke hearts.

Step 7

Pour the filling into the par-baked crust and smooth evenly.  Sprinkle the remaining ¼-cup each Parmesan and Asiago over the top.  Bake until just bubbling and golden, about 25 – 30 minutes.  Let cool before portioning.

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Almond Meal Bread | Bob's Red Mill

Almond Meal Bread

by Cassidy Stockton in Featured Articles, Recipes

How does one enjoy bread while on a low carb diet? That’s a question we have been striving to answer. Our solution? This lovely Almond Meal Bread. It may look like a loaf of banana bread, but I assure you it’s definitely not banana bread. It has a lovely whole grain texture and savory flavor, despite being made from almond and coconut flour, perfect for sandwiches, toast or straight-up snacking. Yes, it uses a lot of eggs. That’s one of the trade-offs for leaving out the gluten and the starch in this recipe. It’s a great recipe for those looking to reduce their carb intake or are following the paleo diet… or just have a bag of almond meal lying around needing to be put to good use. Enjoy!

Almond Meal Bread | Bob's Red Mill

Almond Meal Bread

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 15 minutes | Cook Time:  35 – 45 minutes | Yield: 12 servings | Total Carbs per serving: 8g, Net Carbs: 4g

Step 1

Preheat oven to 400°F.  Line an 8×4- or 9×5-inch loaf pan with parchment paper and spray lightly with pan spray.

Step 2

Whip eggs until light and fluffy, about 5 minutes.  Meanwhile, sift together Bob’s Red Mill Natural Almond Meal, Coconut Flour, baking powder and salt.

Step 3

While the eggs are still whipping, slowly stream in the melted and cooled coconut oil.  Fold in the dry ingredients.

Step 4

Scoop batter into the prepared pan and smooth top.

Step 5

Bake until a tester inserted in the center comes out clean, about 35 – 45 minutes.

Step 6

Let cool completely before removing from the baking pan.

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