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
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 10 Servings |
|---|---|---|
| Calories | 370 kcal | 3,700 kcal |
| Carbohydrates | 5 g | 50 g |
| Protein | 13 g | 130 g |
| Fat | 33 g | 330 g |
| Fibre | 4 g | 40 g |
| of which sugar | 2 g | 20 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
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.
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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.
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