Months ago, on the Pecanbread mailing list, member Karianne (who has Asperger's) posted a recipe for a loaf of specific carbohydrate diet bread.
It was so simple it was hard to believe.
Many of us scrambled to try this bread. We had to do some recipe conversion, since Karianne lives in Europe, but we managed!
This bread is moist, delicious, holds its shape well, and can be toasted.
And it's made from almond butter! No flour required.
Karianne made hers with cinnamon. I left it out and made a few more tweaks to be more like a sandwich bread, but I'm still going to call it hers. Thank you, Karianne, for your amazing recipe!
1 16 oz jar of almond butter
1/2 c cooked butternut squash
2 tbsp oil
1 tsp baking soda
1/4 tsp salt (if almond butter is unsalted)
Beat ingredients in a bowl until well combined. Pour into a parchment paper-lined loaf pan (or well greased loaf pan). Bake at 325-350 degrees for one hour.
The bread will be firm to the touch and a knife will come out clean when it's done.
Storage: Allow bread to cool completely (this is important). Place loaf in a large ziploc bag on top of a folded paper towel. Squeeze air out and store in refrigerator.
Here's what it looks like coming out. Believe me when I say it's very solid. It will not fall apart!
And here's my little guy enjoying it!
Now go make some bread! The recipe is very forgiving, so try some different ingredients out with it. It's awesome!