NUTRIENT RICH ALMOND LOAF
POSTPARTUM ALMOND LOAF
I love to make a loaf of this a week to keep in the fridge - it is protein dense while still being light (think of a banana bread texture) and is delicious for breakfast with some eggs on top or as a snack with almond butter & local honey.
This loaf is great for mamas in all stages (pregnancy, postpartum or breastfeeding) as it is full of protein and healthy fats to keep you full, support physical recovery and breastmilk production, hormone stabilisation and balance your blood sugar. It is also packed with fibre, antioxidants, vitamin E and anti-inflammatory properties.
It takes 5 minutes to prep and then can be sliced and ready for your one handed emergencies.
Enjoy xx
Ingredients:
2 heaped cups of blanched organic (preferably) almond meal
1/3 heaped cup organic flaxseed meal
1/4 tsp salt
1 tsp baking soda
6 tablespoons grass fed butter (melted) or coconut oil if dairy free (this may alter the taste slightly)
4 eggs
1 tsp apple cider vinegar
1/2 heaped cup plain greek yoghurt or quark (or plain / greek coconut yoghurt if dairy free)
Seeds for topping (optional)
Method:
Preheat oven to 170℃
In a large bowl, mix the almond meal, flaxseed meal, baking soda and salt together.
Melt the butter and let cool for 5 minutes.
Whisk together the melted butter, eggs, apple cider vinegar and greek yoghurt
Using a rubber spatula, gently mix the wet and dry ingredients to form a batter. Be careful not to overmix.
Pour batter into a greased (or lined) loaf tin and sprinkle the top with your seeds of choice. (We like pumpkin or sunflower seeds).
Bake approx 50 minutes or until a skewer inserted comes out clean
Let loaf cool on wire rack before slicing. Store in the fridge for up to a week.
