Pao de amendoa (half recipe)

Name: Pao de amendoa (half recipe)
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: European, Mediterranean, Spanish
Ingredients: 1 cup almond flour; 2 eggs; 1 1/2 tablespoons of flaxmeal; 60 mL water; 1 teaspoon sodium bicarbonate; 2 teaspoon cream of tartar; 1/2 teaspoon himalaya salt; 25g melted butter

5 steps

Prep:1hCook:45min

Updated at: Thu, 07 Sep 2023 15:12:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories36.8 kcal (2%)

Total Fat3.2 g (5%)

Carbs0.8 g (0%)

Sugars0.3 g (0%)

Protein1.4 g (3%)

Sodium79.6 mg (4%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

26 servings

1 cupalmond flour

2eggs

1 ½ tablespoonsflaxmeal

60mlwater

1 teaspoonsodium bicarbonate

2 teaspooncream of tartar

½ teaspoonhimalaya salt

25gbutter

melted

Instructions

Step 1

Forno a 180°C, durante 40/45 min

Step 2

Preheat the oven to 180C/350F. Line a 8 x 4-inch loaf pan with parchment paper, reserving an inch on all sides for easy removal.

Step 3

In a small bowl, add the almond flour, baking powder, and salt and mix well. In a large mixing bowl, use a hand mixer to beat together the flaxseed, eggs, butter, and water until frothy and bubbles appear. Gently stir through the dry ingredients until combined.

Step 4

Transfer the batter to the lined pan. Bake the bread for 40 minutes, or until a skewer comes out clean.

Step 5

Let the bread cool in the pan completely, before slicing and serving.