Folks, this one is an absolute winner. I cannot even begin to describe how awesome this bread recipe is, and there’s no FLOUR! I’m not just saying there’s no wheat flour – that goes without saying. I mean there’s NO flour or flour substitute. No almond flour. No coconut flour. None of that. In fact, there’s no “specialty” ingredients at all!
There’s 4 ingredients. Peanut butter, eggs, vinegar, baking soda. That’s it!
How in the WORLD these 4 ingredients turn into such an awesome bread is beyond me, but this is hands down the BEST LOW CARB BREAD RECIPE I’ve tied yet.
I’ve used it to make sandwiches (see picture), simply buttered it, and even used it as a replacement for hamburger buns (which was amazing!). This recipe is an absolute must.
Here’s the recipe:
1 cup natural peanut butter, smooth
1 Tablespoon white vinegar
1/2 teaspoon baking soda
Blend peanut butter and eggs until smooth. Add in remaining ingredients and mix well. Cut a piece of parchment paper to fit the bottom of your loaf pan, and grease the inside edges of the pan with butter. Bake at 350 degrees for 30-40 minutes. Let cool before slicing.
The flavour is mildly nutty, but it’s not a strong peanut butter flavour like you’d imagine. It’s springy, not as dense as most low carb breads, and holds together very well. Seriously, 5 stars.
I’ll be experimenting with this bread in the coming weeks. On my list of things to try: Adding a touch of sweetener like stevia and some berries for a (hopefully) delightful dessert cake. Spooning round globs of the mix onto a cookie sheet for more bun-like hamburger buns. The possibilities seem endless! One thing is certain – I’ll be buying a lot more peanut butter than I already do!
I found this recipe on the 24/7 Low Carb Diner website here and slightly modified it, removing the salt (honestly, not necessary) and adding the sheet of parchment paper to the bottom of the loaf pan (’cause it makes the loaf drop out of the pan that much easier).
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