Lois Lang Lite
Prep:
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Cook:
*IBD-AID: Using seeds would bump this recipe to IBD-AID PIII
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Ingredients
7 cups almond flour
1¼ cup dry curd cottage cheese or dripped yogurt
7 TBSP butter (melted)
2 tsp baking soda
1¾ tsp salt
4 eggs
1 cup water
2 TBSP caraway seeds (optional)*
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700 grams almond flour
262 grams dry curd cottage cheese or dripped yogurt
98 grams butter (melted)
2 tsp (5 ml) baking soda
1¾ tsp (8.75 ml) salt
4 eggs
237 ml water
2 TBSP (30 ml) caraway seeds (optional)*
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Rating
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Dietary Therapies
SCD
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat the oven to 325°F (163°C).
- Put the almond flour in a large bowl.
- Process the eggs, dry curd cottage cheese, butter, baking soda, salt, and water together until smooth.
- Stir processed mixture into the almond flour with a large spoon.
- Scoop batter into buttered loaf pans filling ¾ full. (I use the small loaf pans (5½x2 inch [14x5 cm]) that you buy in sets of 4. Because they are smaller, the loaves come of the pans very easily, never tearing, and cooked properly throughout.)
- Bake at 325°F (163°C) until done, about 45 minutes with the small pans, probably longer with regular pans.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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