following on from last week’s post (almond and cranberry biscotti) i happened to come across a recipe for gluten free almond bread. it was my plan to make something else.
the best thing about this recipe? there’s only 4 ingredients. well, 5 because i varied the recipe. and with ingredients that i had on hand. no quick dash to the shop down the road. too easy!
the recipe is from ‘sharing sweet secrets – gluten and wheat free’ by pamela moriarty. (i used this book before to make gluten free apricot bread and butter pudding.)
3 eggs, whites only
1/2 cup caster sugar
3/4 cup gluten free plain flour
3/4 cup whole un-blanched almonds
1) lightly grease a loaf tin measuring approximately 24cm x 9cm.
2) preheat oven to 180c.
3) whip egg whites until soft peaks form.
4) beat in sugar gradually, a tablespoon at a time until dissolved and mixture is firm and glossy.
5) sift flour and fold in using a low speed or a metal spoon.
6) add almonds gently turning them through the mixture.
* i varied the recipe and added 1/4 cup of craisins along with 1/2 cup of almonds.
7) spoon mixture into tin.
note: another variation to the recipe you may like – follow the recipe substituting almonds with 1/2 cup unsalted shelled pistachio nuts. add 1/4 cup craisins after folding in the nuts.
8) bake for about 25 minutes or until light golden brown and firm to the touch. test with a skewer, which should come out clean.
9) cool in tin for a few minutes before turning out onto a wire rack.
10) when almond bread has cooled wrap in foil and refrigerate overnight. the following day cut almond bread into very thin slices using an electric knife. place slices on oven trays and bake at 110c for about 25 minutes or until crisp.
* i didn’t have an electric knife on hand and wasn’t too sure how hard the bread would be the next day so i decided to cut the almond bread an hour after taking it out of the oven.
you can prepare and bake several loaves of almond bread and freeze. when required defrost a loaf, slice and bake until crisp.
11) cool completely before storing in an airtight container.
from the time i separated the eggs to the time i spooned the mixture into to the tin, less than 20 minutes had elapsed. these were just so quick to make. keep in mind i was stopping to to take photos.
the almond bread is crispy, nutty, light and not too sweet. and a tad addictive! just like the almond and cranberry biscotti the almond bread is ideal to have with coffee or tea.
“if words had flavours, hers would be bitter almonds and coffee grounds.” ~ jodi picoult, the storyteller.