Ingredients

The following ingredients have 9 Servings
  • 140 g almond flour
  • 50 g psyllium husk powder
  • 2 tsp baking powder
  • 1 tsp salt
  • 20 g Parmesan cheese (finely grated)
  • 65 g best-quality Kalamata olives (pitted and sliced)
  • 70 g sun-dried tomatoes (drained and chopped small)
  • 2 eggs
  • 2 egg whites
  • 2 tsp white balsamic vinegar
  • 170 ml hot water

Instruction

  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
  • Grease and line a 2lb bread baking tin.
  • Combine the almond flour, psyllium husk powder, baking powder, salt and grated Parmesan in a bowl. In a separate bowl, whisk the eggs, egg white and white balsamic vinegar together. Have your chopped olives and sun-dried tomatoes ready.
  • Add the olives and sun-dried tomatoes to the flour mix and combine well until evenly distributed.
  • Pour the egg mix into the flour mix and combine.
  • Immediately mix in the hot water.
  • Mix well to combine then tip the mixture into the baking tin (mine was 18 x 9cm / 7-in x 3.5-in.)
  • Bake for 30 minutes, then remove and allow to cool slightly before tipping out of the tin. Allow to cool completely before slicing. This mini loaf makes about 9 slices of low-carb bread, each of which are approximately 60g / 2.1oz. Delicious spread with grass-fed butter and a sprinkle of pink Himalayan salt.