Almond Yogurt Bread
This almond yogurt bread is just the thing when you want a filling loaf without any grains. It's completely flour-free, comes together in a single bowl, and is ready to slice in just under an hour. Naturally gluten-free and low in carbs, it's an easy everyday bake. It tastes best freshly topped with cottage cheese, tomatoes, herb salt and cress.
Ingredients
- 500 g ground almonds
- 4 eggs
- 200 g natural yogurt
- 60 g olive oil
- 1 tsp salt
- 1 tsp bicarbonate of soda, US: baking soda
Instructions
- Preheat the oven to 175C (fan 155C). Line a small loaf tin with baking paper.
- Crack the eggs into a large bowl and whisk thoroughly.
- Add the ground almonds, natural yogurt, olive oil, salt and bicarbonate of soda, and mix everything into a smooth, even batter.
- Spoon the batter into the prepared loaf tin and smooth the top.
- Bake in the preheated oven for 50 minutes, until the loaf is golden brown and cooked through. Let it cool completely before slicing.
Nutrition facts per serving (estimate)
| Calories | 370 kcal |
|---|---|
| Carbohydrates | 5 g |
| Protein | 13 g |
| Fat | 33 g |
| Fibre | 4 g |
| of which sugar | 2 g |
Frequently asked questions
Is this almond yogurt bread gluten-free?
Yes. The loaf is made entirely from ground almonds with no flour or grains, so it's naturally gluten-free. If you're coeliac, check that your other ingredients are certified gluten-free too.
Can I swap the ground almonds for other nuts?
Yes. You could replace half of the ground almonds with ground walnuts, for example, or stir in some whole nuts and seeds for extra texture.
How long does the bread keep?
Stored in the fridge, the bread keeps for about 3 to 4 days. You can also slice it and freeze it for longer storage.
Why use bicarbonate of soda instead of yeast?
Bicarbonate of soda leavens the batter without any proving, which makes this loaf quick and simple to put together. It's also handy if you'd rather bake without yeast.
