This recipe makes four small loaves. I use four small metal bread pans (mine are afixed together in a solid wire frame — ez to handle); each is 3.25 x 5.5 inches, smaller than usual. (The recipe would fill two usual-sized rectangular bread pans — but I’ve never tried that.) I line my pans with waxed paper for ease of turning out. Whoops — when do we get to something edible?! Here goes:
Mix ingredients together in this order. This recipe is easy and fast!
6 cups of almond flour
3 tsp baking soda (mix with flour, breaking up any lumps in soda)
4 Tblsp oil (I use olive, and don’t bother to meansure; just glop some in and estimate) Don’t mix until you’ve added eggs and water (next)
2 eggs, lightly beaten (or not; they’ll mix as you go)
1 cup of club soda, seltzer, etc. (reacts with bkg. soda to help add air) Note: you may need a bit more water, depending on the size of the eggs.
Mix quickly. Batter will be a big sticky mass; you won’t be pouring it into the pans, just flopping it in with a spoon or spatula. It is so sticky that you will need to wet your spoon (or fingers) to pat batter into the pans evenly.
Bake at 350 degrees (regular oven) or 325 (convection). I set a timer for 25 minutes, and that usually does it for my four small pans. (Big pans, twice that time?)
Notes: Pieces of bread are small, about 4 x 2.5 inches. The pieces hold together pretty well (bigger slices might not — try to find those little pans!). You can toast them and/or dress up in any way you like. My favorite: aged cheddar cheese melted atop in the microwave. Yummy toasted with butter and avocado, too. You can also make them as “breakfast” loaves, using cinnamon and currants. Get creative!
About almond flour: The best is from D & S Ranches (www.almonds-from-California.com), but it’s much cheaper to buy at Trader Joe’s if you live near one. Most health food outlets carry pricey almond flour.
I literally eat this bread every day. It travels well, too. Enjoy!