by kirra » Wed Jul 02, 2008 8:31 pm
"Corn" Bread
Ingredients:
1 cup butter (2 sticks) softened
2 packets Splenda
5 eggs, room temperature
1 1/2 cups almond flour
1/2 cup hazelnut flour (You can use all almond flour, but the hazelnut flour gives it more of a "corn" flavor/consistency — especially if you are not using the corn meal option below.)
1 teaspoon baking powder 2 teaspoons butter flavor extract
Optional: 1/4 cup corn bran or coarse grain corn meal (reduce almond flour to 1 1/4 cups if you use this option)
Preparation:
Preheat oven to 350°F.
Cream butter and Splenda well. Add eggs, one at a time, beating well after each.
Mix almond and hazelnut flours (and corn meal if using) with baking powder and add egg to mixture a little at a time while beating. Add butter flavoring. Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes. Makes 12 servings.
Carbs: Without corn meal: 3 grams per serving. With corn meal: 5 grams per serving.
[b][size=150]"Corn" Bread[/size]
Ingredients:[/b]
1 cup butter (2 sticks) softened
2 packets Splenda
5 eggs, room temperature
1 1/2 cups almond flour
1/2 cup hazelnut flour (You can use all almond flour, but the hazelnut flour gives it more of a "corn" flavor/consistency — especially if you are not using the corn meal option below.)
1 teaspoon baking powder 2 teaspoons butter flavor extract
[b]Optional:[/b] 1/4 cup corn bran or coarse grain corn meal (reduce almond flour to 1 1/4 cups if you use this option)
[b]
Preparation:[/b]
Preheat oven to 350°F.
Cream butter and Splenda well. Add eggs, one at a time, beating well after each.
Mix almond and hazelnut flours (and corn meal if using) with baking powder and add egg to mixture a little at a time while beating. Add butter flavoring. Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes. Makes 12 servings.
[b]
Carbs:[/b] Without corn meal: 3 grams per serving. With corn meal: 5 grams per serving.