Cutting on carbs, I wanted to have avocado on a piece of bread. So I made bread (sort of) from almond meal. It’s quick to make and came out great. It’s gluten free and if using oil and not butter also dairy free.
- 1 tbsp butter, melted (can substitute with avocado oil or olive oil, but why?)
- 1/4 cup of water
- 1 egg
- 2 cups almond meal
- 1 tsp baking powder
- 1/4 tsp salt
- A pinch of black pepper
- A pinch of turmeric
- Optional 2 tblsp crushed dehydrated tomatoes and jalapeño pepper.
Mix butter, water and egg, add all other ingredients and let stand for five minutes.
Heat toaster oven to 350f.
Butter (or oil) an 8″x11″ toaster oven flat pan. Spread mix over the whole pan evenly. It’s a bit sticky, so wet or oil the back side of a big tablespoon and use it to spread it out.
Bake at 350f/convection for 15 minutes. Let cool a bit and cut into half bread slice size pieces on the pan, then release them from the pan.