Thursday, November 19, 2015

Keto Paleo Bread with Cheese, Onions and Olives

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I've been making bread for years with my basic almond bread recipe, and even though most people like it, some have complained there is too much of an almond taste to it.  I think this is great when you have it with jam or marmalade, but I agree it's not that great in a chicken or ham sandwich.

So I've been playing around with the recipe, and today I want to share a savoury version that I think is my best yet. This has a few extra steps, but I think it's well worth the extra time.

I suggest you make two loaves as I do. It's pretty much the same amount of time to make two as it is one, and when that first loaf is almost gone you'll be glad you did.  This bread also freezes really well and is even better toasted, so having an extra loaf tucked away in your freezer means you probably will only need to bake it once a month or so, even if you like sandwiches for lunch almost every day.

Cheese, Onion and Olive Bread

Keto, Paleo, Low Carb, High Fat

makes 2 loaves with approximately 14 slices in each

Ingredients :
1 large onion, chopped 
12 to 14 black olives, chopped
1 1/2 cups grated parmesan
1 1/2 cups grated cheddar ( I prefer old because it has more flavour)

3 cups almond flour
1/3 cup coconut flour
1/2 cup ground golden flaxseed
2 tablespoons baking powder
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika (or cayenne pepper)
1/2 teaspoon dry mustard powder
1 sprig fresh rosemary, chopped fine (or 1/4 teaspoon dried)

1/2 cup olive oil (plus extra for frying onion and greasing pans)
10 large eggs

Directions :
( 1 ) First, place the chopped onion and a little olive oil into a small frying pan and fry until golden.  Set aside to cool. 

( 2 )  Meanwhile start  preheating the oven to 350'F.

( 2 )  Prepare your baking pans.  (I use regular loaf pans.) Grease them well with olive oil, cut a small piece of parchment to fit into the bottom and grease this a well.  (This will help the bread come out easily.)

( 3 )  Mix together the cooked onion, olives and both cheeses in a small bowl.

( 4 )  Place the almond flour, coconut flour, flaxseed, baking powder and spices into a large food processor and pulse until all the ingredients are well combined.

( 5 )  Add the olive oil and eggs.

( 6 )  Pulse again until you have a smooth batter, using a rubber spatula to scrape down the sides if needed.

( 7 )  Pour this batter into a large mixing bowl.

( 8 )  Add the onion cheese mix on top.

( 9 )  Now gently fold in the onions and cheese with a spatula until they are evenly spread throughout the whole batter.  Fold instead of mix, so you don't deflate the dough.

( 10 )  Pour the batter into your prepared pans and bake for 30 minutes.

( 11 )  Remove the pans and place on a cooling rack for 5 minutes.

( 12 )  Then, using an ordinary butter knife, loosen the sides and slide the loaves out of the pans and onto the rack.  Leave to cool completely. 

( 13 )  When the bread has cooled, slice and store in a freezer bag. This should keep for about a week in the fridge and up to 3 months in your freezer.

This makes a delicious loaf of bread that's soft in the inside and crunchy on the outside.  There is so much flavour you can easily eat it just toasted with butter, but it makes a perfect base for any kind of sandwich.  

Try it with a sliced hard boiled egg and some tomato, or loaded with chicken salad.  I like to keep it simple - generously buttered bread and a thick slice of ham. Delicious !

Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw

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