Biotest

Almond Flour Bread


#101

One little note I would add about eating lots of almond flour is you have to be careful with your Omega 3’s. Almond flour is mostly Omega 6 (not that it has that much but with a ratio of 2000:1 might as well say its all 6’s) so it could unbalance your Om’s 3-6 ratio. Make sure you take a good dose of Omega 3’s, so adding flax to these recepies is a good idea…and Chris use of Omega 3 EGGS is a must I would say when cooking with Almound flour


#102

I tried this again and added a tablespoon or so of cocoa powder. A bit dry, so I improvised and mixed a thick shake to dunk the pieces of bread in. I also forgot to spray the pan with anything prior, so the bottom of the loaf would crumble as I tried to remove it. Again, I improvised by just scooping the crumbs into the shake, which just added to the texture and made it seem like even more of a dessert.


#103

I use parchemin paper in my pan. Better than any non-stick product.

Also added Cocoa and Hemp and sunflower seeds. Like you a bit dry so I will keep experimenting


#104

Chris,
Can I make this bread using flax meal instead of almond flour? I went to the store to buy milled flax, but ended up getting flax meal accidentally…long story short, it doesn’t do the same thing as milled flax in an MD shake, so I just have a bunch sitting around…

I’ve also read that when dieting, it’s best to eat dietary fats at night…Sounds like your tuna sandwich would be a great dinner/pre-bed type recipe…After V-Dieting, I get more turned on by good recipes than porn, no joke…weird but true


#105

[quote]hlss09 wrote:
Chris,
Can I make this bread using flax meal instead of almond flour? [/quote]

My culinary philosophy is “give it a shot.”

I almost always cook haphazardly this way. I just try stuff. And usually it works, or at least it’s edible even if it’s not perfect.

So, give the flax meal a shot. And see the “Flax/Protein Bread” recipe in this forum for some ideas.


#106

Hey Chris, looks like an awesome recipe! I’m thinking about adding some ginger, nutmeg, cinnamon and couple squirts of sugar-free Davinci gingerbread syrup. Physique-friendly gingerbread!

I’m still a novice cook (you’re my culinary idol, btw :D), so I have a few questions:

  1. Should I skip the ginger and nutmeg? Do you think the combination of those spices as well the syrup would be too overpowering? (I figure you can never enough cinnamon)

  2. Do you have any idea how much syrup I should use (It’d replace the Splenda, naturally).

  3. In your opinion, which would make a better gingerbread - this one or the flax/protein variety?

My oven is malfunctioning, so I can’t test it through trial & error at the moment :frowning:


#107

[quote]TwinIron wrote:
Hey Chris, looks like an awesome recipe! I’m thinking about adding some ginger, nutmeg, cinnamon and couple squirts of sugar-free Davinci gingerbread syrup. Physique-friendly gingerbread!

I’m still a novice cook (you’re my culinary idol, btw :D), so I have a few questions:

  1. Should I skip the ginger and nutmeg? Do you think the combination of those spices as well the syrup would be too overpowering? (I figure you can never enough cinnamon)

  2. Do you have any idea how much syrup I should use (It’d replace the Splenda, naturally).

  3. In your opinion, which would make a better gingerbread - this one or the flax/protein variety?

My oven is malfunctioning, so I can’t test it through trial & error at the moment :([/quote]

  1. No, go nuts with the ginger, nutmeg, and cinnamon. Then again, I could eat cinnamon with a spoon.

  2. That’s going to be the tricky part, and it may not be needed. Use real gingerbread spices and Splenda, and it may not be needed at all. But…I doubt a couple of tablespoons would hurt.

  3. I prefer the almond bread recipe to the flax recipe, so I’d go with almond.


#108

Wow thanks for the quick reply! I’ll let you know how it turns out when I can bake again!


#109

i finally got around to making this last night…IT WAS AWESOME!!! even my in-laws really liked it (they think all of my other “too healthy” foods taste bland since they dont have 50g of sugar per bite.)

im reading through the thread to get more ideas for future loaves!

thanks for all your hard work and sharing your ideas Chris!


#110

http://images.t-nation.com/forum_images/a/d/ad259_ORIG-DSC01328.jpg

Here is a very minor variation to the bread recipe and variation on cooking them to make biscuits.

2.5 cups almond flour
0.5t sea salt
0.5t baking soda
1/4 cup oil (softened butter, coconut oil,…)
1/4 cup of splenda (can alter to taste)
2 large omega-3 eggs
1t lemon juice/apple cider vinegar (did not use this in this recipe this time)

  • mix dry ingredients, then add wet, mix well. I used a small measuring cup (1/4-1/3) to scoop out and drop on baking sheet. Cook at 350 for 15-20 minutes, until golden brown, and when knife inserted comes out clean. These are very good.

#111

Looks great, Wolfman!


#112

Just ordered 5lbs of Blanched Almond Flour, I will report back on the following:

Garlic Bread
Quesadillas
Calzones
Spinach Roll


#113

[quote]ADTS2 wrote:
Just ordered 5lbs of Blanched Almond Flour, I will report back on the following:

Garlic Bread
Quesadillas
Calzones
Spinach Roll[/quote]

Yes please!


#114

I’ll be trying this Almond Flour recipe tonight.

If it’s a success, I’ll be having salad ‘sandwiches’ for lunch tomorrow!
Will post up a pic tonight.


#115

Anybody tried using a bit of yeast with this recipe to make it even more ‘breadish’ or isn’t that conform to the V-Kitchen inspired guidelines.


#116

[quote]WebEyE wrote:
Anybody tried using a bit of yeast with this recipe to make it even more ‘breadish’ or isn’t that conform to the V-Kitchen’s inspired guidelines. [/quote]

how yeast works is the yeast eat the gluten in dough and give off gas to make it rise…but there’s no gluten in these recipes, so yeast wouldn’t do anything really


#117

Well that’s actually a good point :slight_smile:

but i read elsewhere

[should probably revisit my biology textbooks]


#118

[quote]WebEyE wrote:
Well that’s actually a good point :slight_smile:

but i read elsewhere

[should probably revisit my biology textbooks][/quote]

interesting … guess you could give it a shot


#119

Okay so last night I gave this a go.

I ended up doubling up on the ingredients to give it some ‘size’.
I ended up putting it back in the oven after this photo for a little longer.

It turned out great and tastes amazing.
All my mates and family tried it too and thought it was good.

I just wish it was able to ‘rise’ a bit more than what it does.
I also wish Almond Flour wasn’t so expensive. :frowning:


#120

Bought a new silicon loaf pan, about twice the size of what I normally use. Had tuna fish sandwiches with it tonight. Toast and nut butter for breakfast!

Note: This version is filled with poppy and sesame seeds.