December 18 2016 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Bread
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread Low-carb holiday bread
This sumptuous (and it IS sumptuous) loaf of bread will be met with cheers around your holiday table. Orange and anise seed create an aroma that’s so enticing, that it’s an actual holiday gift to yourself!
USMetric
servingservings
Ingredients
- 2 cups (8 oz.) 475 ml (230 g) almond flour
- ½ cup (12⁄3 oz.) 120 ml (50 g) coconut flour
- 1⁄3 cup (12⁄3 oz.) 80 ml (50 g) sesame seeds
- 1⁄3 cup (2 oz.) 80 ml (55 g) flaxseed
- ¼ cup (11⁄3 oz.) 60 ml (40 g) ground psyllium husk powder
- 1 tbsp 1 tbsp baking powder
- ¾ tbsp ¾ tbsp ground cloves
- ½ tbsp ½ tbsp ground bitter orange peel
- ½ tbsp ½ tbsp fennel seeds
- 1 tsp 1 tsp anise seeds
- 1 tsp 1 tsp ground cardamom (green)
- 1 tsp 1 tsp salt
- 6 6 eggeggs
- 1 cup 240 ml sour cream
- 3 oz. (6 tbsp) 85 g (90 ml) cream cheese
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Making low carb simple
Instructions
- Preheat your oven to 400°F (200°C). Mix all dry ingredients in a medium bowl.
- Mix eggs, sour cream, and cream cheese in a separate large bowl.
- Add the dry mixture to the wet and stir until smooth.
- Pour the mixture in a well-greased and paper-lined loaf pan about 9 x 5" (23 x 13 cm). Bake in the lower part of the oven for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Take the bread out of the oven, and remove it from the pan, and place on a rack to cool completely.
- Serve the bread with butter and your favorite festive toppings.
Tip!
This bread tastes best fresh or toasted. Slice the bread you don't finish the same day as baking it and keep in the fridge for up to a week or in the freezer where it keeps for at least a month.
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The recipe only uses 2T of the seasoning blend, so you will have some extra left over. You won't use the whole 2T of cloves in the recipe.
According to our recipe team, 9x5 is the standard for the base recipe here. Thanks for asking!
The recipe has not been tested with those ingredients, but I believe they would work. Let us know if you try it.
The flavor profile will be a little different with the changes you noted, but it would not impact the backing process. Let us know what you think about those changes.
If you scale a recipe and end up with unusual quantities, you can round up or down to get to a measurement that makes more sense.
So you can safely use 1/2 tsp for 1/8 Tbsp.
I have calculated, using flour as reference for powder ingredients, that it would be about 1 gram.
Hope this is helping!
It tastes like sour dough bread! I add myself some active yeast to it to give that "yeasty" bread flavor. I also don't use coconut flour (allergic) and sub psyllium husk for that and use ground flax seed. I sprinkle black sesame seeds on the top before baking
and bake it about 40 mins.
I am glad the substitutions worked for you!
Thank you for sharing your feedback!