BREADS: ALMOND ONION/RYE BREAD (click here to print)

Almond Onion/Rye Bread
Preheat oven 350F
Spray with olive oil cooking spray 8 1/2" by 4 1/2" baking pan
.
COOKS' NOTE: HAVE INGREDIENTS MEASURED OUT AND
RIGHT NEXT TO THE PROCESSOR.
Place Ingredients into Food Proccesor in Order they are Given:

2 c. unblanched almond flour
Rounded 1/4 tsp. salt
1 full tbs. caraway seeds
1 rounded tsp. of onion powder
Process until well mixed.
ADD:
1 tbs. dark molasses TIP: I use Torani sugar free gingerbread syrup for less carbs
3 tbs. water
3 tbs. Peanut oil
Let this process until it is a soft dough
If it is dry, add a bit of water, too soft? Add a bit of flour
Let it process a full minute
ADD:
3 eggs, Emulsify for a minute.
You will be able to see it become a thick batter
batter.
Add:
3/4 tsp. baking soda
1 tbs. plus 1/4 tsp. white vinegar
Blend this very well. Over a minute.

Pour into your prepared baking pan and bake for about 30-40 minutes.
Cool on a rack. When cold, cut loaf in half, then stand it up
and cut 5 pieces in each half. 10 nice slices of onion/rye bread
that holds up to large mile high pastrami or any other sandwich.

barboslowcarbkitchen.com
makes 6 servings; 5 g. carbs per serving