Lois Lang’s Luscious Bread

Excerpted from: Breaking the Vicious Cycle, by Elaine Gottschall (see more recipes in this book)

Ingredients:

  • 5 c. almond meal or flour
  • 2 tsp baking soda
  • 1⁄2 – 2/3 c. melted butter
  • 1⁄2 tsp. sea salt
  • 2 cups dry curd cottage cheese (press down as you are measuring)
  • 6 eggs

Directions:

  1. Preheat oven to 350 degrees.
  2. Place eggs, melted butter, cottage cheese, baking soda, and salt in food processor using metal blade; process until mixture is thick and resembles butter in texture.
  3. Move this mixture to a large mixer bowl. Add almond flour/meal and blend well.
  4. Grease a loaf pan generously with butter or coconut oil and coat bottom with almond meal.
  5. Press dough into pan, being careful to eliminate all air pockets.
  6. Bake for about 1 hour until lightly browned on top. There will be a crack on the top of the loaf. Check by inserting a metal kitchen knife; it will come out clean when bread is done. Though the bread will smell irresistible, don’t cut into it while piping hot! It needs to cool down a bit to firm up.

After the bread is completely cooled, you can cut it into thin slices. Place waxed paper between the slices and freeze.

Almond Flour Muffins

Dana Liparova - Flickr, CC 2.0

Ingredients:

  • 2 1⁄2 c. ground almonds or almond meal (Bob’s Red Mill is an excellent brand; keep refrigerated)
  • 1⁄2 c. honey
  • 1⁄4 c melted butter or 1⁄4 c. yogurt, or a small amount of fruit juice or pure apple butter
  • 1⁄2 tsp. baking soda
  • 1/8 tsp. salt
  • 3 eggs

Directions:

  1. Preheat your oven to 375 ̊
  2. In mixer, blend all ingredients.
  3. Spoon batter into cupcake tins filling about 1⁄2 full.
  4. Bake for about 15-20 minutes or until muffins spring back when pressed.

These are delicious as is, but you can flavor with these variations:

  1. Add 1/3 cup raisins or currants.
  2. Add juice of one orange and some grated orange rind.
  3. Add grated orange rind and chopped dried fruit cut into small pieces, about 1⁄2 c. of: apricot, sun dried pineapple, apple, or pear.
  4. Add 1-2 tsp. of grated orange rind and 1⁄2 tsp almond extract.
  5. Add one more egg and two mashed extra-ripe bananas to batter.
  6. Substitute dried, unsweetened grated coconut for part of the nut flour.
  7. Stir in gently 1⁄2-3⁄4 c. fresh or frozen blueberries.
  8. Pati’s favorite: use 2 eggs instead of 3, and add 1⁄2 c. applesauce, 1⁄2 c. cranberries, 1 tsp cinnamon, then sprinkle top of batter with coconut and crushed macadamia nuts.
  9. Pati’s #2 favorite: add 1⁄2 tsp nutmeg + 1⁄2 c. small blueberries.

Zucchini Muffins

Ingredients:

  • 3 cups almond meal/flour 1/3 c. melted butter
  • 3 c. grated zucchini
  • 1⁄2–2/3c.honey
  • 3 eggs
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1⁄2 tsp. salt

Directions:

  1. Preheat oven to 350 ̊
  2. Mix flour, butter, honey, and zucchini.
  3. Add beaten eggs, cinnamon, salt, and soda, and blend well.
  4. Bake in greased muffin tins for 20 minutes.

Peanut Butter Cookies

peanut-butter-cookies

Ingredients:

  • 1 cup almond meal 1⁄2 c. butter
  • 1 c. peanut butter
  • 2 eggs
  • 1⁄2 c. honey
  • 1⁄4 tsp. baking soda 1 tsp. vanilla

Directions:

  1. Preheat oven to 325 ̊.
  2. Cream butter until soft.
  3. Add peanut butter and mix thoroughly.
  4. Add remaining ingredients and blend well.
  5. Drop on greased cookie sheet and bake for 10 minutes.

Monster Cookies

monster-cookies

Ingredients:

  • 5 c. almond meal/flour
  • 1⁄2 c. melted butter
  • 1 c. raisins, soaked to soften 1 c. honey
  • 1 c. walnut pieces
  • 2 eggs, beaten
  • 1 c. flaked coconut
  • 1 tsp. baking soda
  • 1/8 tsp. salt

Directions:

  1. Preheat oven to 325 ̊.
  2. Mix all ingredients.
  3. Drop by large tablespoonfuls onto greased cookie sheet. Press flat with a buttered fork.
  4. Bake until golden brown, about 15-20 minutes.

Pumpkin Cookies

Ingredients:

  • 3 c. almond meal/flour
  • 1⁄2 c. butter
  • 1 c. mashed pumpkin or squash (cooked or canned) 1 c. raisins, soaked to soften
  • 1 egg
  • 3⁄4 c. honey
  • 1 tsp. baking soda
  • 1⁄4 tsp. salt
  • 1⁄4 tsp cinnamon
  • 1⁄4 tsp. nutmeg
  • 1 tsp. vanilla

Directions:

  1. Preheat oven to 375 ̊
  2. Mix together all dry ingredients in a bowl, set aside.
  3. Mix egg, butter, honey and vanilla in mixer.
  4. Add pumpkin or squash and blend thoroughly.
  5. Add dry ingredients and blend well.
  6. Mix or stir in raisins.
  7. Drop by rounded teaspoonfuls 2 inches apart on lightly greased cookie sheet.
  8. Bake 15 minutes until lightly browned.