Almond Melba Toast & Croutons
Crunchy and satisfying, these make an excellent alternative to bread, toast, or crackers.
Prep:
|
Cook:
40 minutes plus 3 hours
60
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Ingredients
8 large eggs
1 tsp salt
1 cup club soda or seltzer
2 TBSP honey
6 cups finely ground almond flour
1 tsp baking soda
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8 large eggs
1 tsp salt
236 ml club soda or seltzer
2 TBSP (30 ml) honey
600 grams finely ground almond flour
1 tsp (5 ml) baking soda
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat the oven to 300°F (150°C)
- Line two 8x4-inch (20x10-cm) loaf pans completely with parchment paper.
- In an electric mixer, beat eggs and salt on high speed for 5 minutes until light and fluffy.
- Reduce speed add slowly add club soda and honey; mix well until combined.
- Gradually add almond flour and baking soda.
- Mix until well combined, forming a thick batter.
- Pour batter into prepared loaf pans and spread evenly.
- Bake for 40 to 50 minutes, until firm to touch.
- Cool completely.
- Thinly slice each loaf into ¼-inch (0.6-cm) thick slices.
- Preheat the oven to 175°F (80°C).
- Line two cookies sheets with parchment paper.
- Arrange slices close together in a single layer on prepared pans.
- Bake for 3 hours until completely dry.
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Nutritional Info
Storage
Store at room temperature in an airtight container for up to 2 weeks. For extended storage, store in the refrigerator or freezer.
Notes
This recipe was originally published in
A Taste of Wellness
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