Here’s part one, where the first attempt was made. While the results for that high-fat, low carb, moderate protein (from eggs, not gluten) bread were decent, I wanted to improve. A bit more rise, a bit less dense, and good adhesion, i.e., sticking together.
First, I want to relate something odd but very surprisingly pleasant. I love how I feel after eating this bread. I’m so used to expecting burps, heartburn, and slowdown after having an indulgence like a sandwich or burger that I was kind of expecting it here, for whatever reason. Nope, none of it. I even made a grilled cheese sandwich last night with the last of it and felt stellar. This is good news, because this is really nutritious bread and there’s no meaningful compromise.
OK, as I mentioned before I had a difficult time making butter out of the macadamias and got more like a very stiff peanut butter with chunks. I speculated that I didn’t get as much of a rise because of the chunks or, that there was less fiber available to act on the other ingredients, and especially when it comes to sticking together.
Problem solved. This time, I used my big Cuisinart. Whereas my first “dough” was more like beaten eggs, this one was a nice, thick paste.
- 5 eggs (medium to large size)
- 1 cup raw whole macadamia nuts, made into butter per instructions
- 1/2 cup coconut butter
- 1/2 cup almond butter
- 2 tablespoons coconut flour
- 1/3 teaspoon sea salt
- 1 1/2 tablespoons apple cider vinegar (Bragg)
- 1 teaspoon baking soda
Place the macadamias into a heavy duty food processor and process on high to achieve a nut meal. Add one of the eggs, and after another minute, another egg—until you get a nice macadamia nut butter. Add the remaining ingredients, except for the vinegar and baking soda. Once everything is all mixed, run the processor on the low setting and introduce first the vinegar, then the baking soda.
Place the dough in a standard bread pan greased with butter, ghee or coconut oil. Bake at 350 for 35 minutes. Remove from the pan and set on an elevated rack to cool.
…So, as you can see, as a comparison with the photo on the previous attempt, this batter is way thicker. Obviously a consequence of getting the macadamia into an actual butter and probably the addition of the coconut flour which is essentially just the fiber.
And here’s how it came out. Quite different and looking a lot like Jeff’s bread as linked in that first post and the original inspiration for my attempts.
It holds together real nice, tastes great. You also see that I added a half cup of almond butter. I discussed my reservations with almond butter in the last post, but this reduces it by 2/3. So rather than 30 grams or so of omega-6 polyunsaturated fat in the loaf, you’ll get about 10 grams—perhaps a gram per slice. Acceptable, in my book.
So let’s look at the nutritional profile, based on the ingredients above (eggs, nut butters). FitDay doesn’t have coconut flour but since the fat is removed I presume it’s just mostly insoluble fiber. Click both images for the full-sizers. Remember, this is for the whole loaf.
Now that’s damn nutritious bread…uh, eggs and low PUFA nuts—80% fat, mostly saturated and monounsaturated…i.e., quality fats. Here, compare it to the common shit people eat. Well, so, I’m declaring this a real win. The entire loaf comes to 2,000 calories. You could eat an entire loaf per day, it’d be “ovo-vegetarian” if you don’t grease the pan with butter, and you’d get better nutrition than 99% of vegetarians and 100% of vegans.
Give it a shot and let everyone know if you manage to improve it.