Almond Bread


  • 180 g almond flour
  • 110 g grated Mozzarella cheese
  • 2 teaspoons gluten-free baking powder
  • 8 egg whites
  • 1 teaspoon of salt
  • 2 tablespoons of olive oil
  • 1 tablespoon coconut oil

For the top

  • 1 teaspoon sesame
  • 1/2 teaspoon black cumin
  • 1 teaspoon sunflower seeds
  • 1 teaspoon pumpkin seeds
  • 20 g grated Mozzarella cheese


Mix almond flour, cheese, baking powder and salt in a bowl. Reserve some of the cheese for later use.

In another bowl, beat the egg whites with a mixer until fluffy.

After adding the coconut oil, slowly add the almond flour mixture you made with the help of a spatula.

Pour the mixture into any greased cake mold and add black cumin, sunflower seeds, pumpkin seeds and sesame seeds.

Finally, add the mozzarella cheese you reserved and bake in the oven preheated to 170 degrees for 30 minutes.

Once it is browned, remove it from the oven and let it cool. After it cools down, slice it and serve.

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