Grain Free Bread - Bio-Alai Friendly - Maintenance Stage

Grain Free Bread - Bio-Alai Friendly - Maintenance Stage

This is my go to bread for when I'm craving some toast with a slather of butter. It's delicious with enough texture to be satisfying and holds together well for a grain free bread. It's best to steer clear of this bread in the therapeutic stage of the Bio-Alai protocol as it may reignite cravings and be too moorish. However, its a great option when you are settled into the maintenance stage and feel strong to stop at one or two slices. You can serve bread or muffins with meals, or toast slices of bread or halved muffins under the grill for breakfast or snacks. The bread stores well sliced and separated by baking paper in the freezer.

Grain Free Bread - Bio-Alai Friendly - Maintenance Stage

Meaghan South
Servings

1 loaf or 24 muffins

Prep Time

10 mins

Cook Time

1 hour 15 mins

Category

Breads

Source URL

https://www.meaghansouth.com/blog/grain-free-bread

Article URL

https://meaghansouthvitalityshop.com.au/blogs/news/grain-free-bread-bio-alai-friendly-maintenance-stage

This is my go to bread for when I'm craving some toast with a slather of butter. It's delicious with enough texture to be satisfying and holds together well for a grain free bread. It's best to steer clear of this bread in the therapeutic stage of the Bio-Alai protocol as it may reignite cravings and be too moorish. However, its a great option when you are settled into the maintenance stage and feel strong to stop at one or two slices. You can serve bread or muffins with meals, or toast slices of bread or halved muffins under the grill for breakfast or snacks. The bread stores well sliced and separated by baking paper in the freezer.

Ingredients

  • 375g (3 3/4 cups) almond meal
  • 225 g (1 1/4 cups) grated raw butternut pumpkin or carrot
  • 4 eggs, separated (or 240 gram of egg whites / whites of 8 eggs)
  • 3/4 tsp fine sea salt
  • 3/4 tsp bicarbonate of soda
  • 90g (4 1/2 tbsp) ghee or butter, softened
  • 1 x large (23cm x 13cm x 8cm) loaf tin OR 2 x 12-hole standard muffin tins

Directions

  1. Preheat oven to 170C. Line loaf tin with baking paper or muffin tins with paper cases and set aside.
  2. Place almond meal, grated pumpkin or carrot, egg yolks, salt, bicarb soda and ghee in the bowl of an electric mixer and mix on medium speed for one minute, scraping down bowl as needed. Set bowl aside.
  3. Place egg whites in a clean dry bowl and whisk on medium to low speed until foamy. Increase speed to medium and whisk until stiff peaks form. If using only egg whites then whisk half.
  4. Spoon 1/3 of the whisked egg whites into batter and fold through with a silicon spatula to loosen. Gently but thoroughly fold through the remaining egg white until combined.
  5. For bread: pour batter into prepared loaf tin and bake for 1 hour 15 minutes, or until lightly browned and a skewer inserted in the centre comes out clean. Rest for 5 minutes, remove from tin and cool before slicing.
  6. For muffins: 3/4 fill muffin cases with batter and bake for 18-20 minutes, or until a skewer comes out clean. Rest for 5 minutes and remove from muffin tins.
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