Living in Jordan makes it a challenge to find some well-crusted bread with a bite. Of course, you can get a wide range of white bread everywhere and almost with every dish, but no whole-grain bread or ‘Schwarzbrot’ like we use to say in Austria. For this reason, I tried to bake my first bread ever: an almond flour, low carb-bread. My expectation wasn´t that high because baking isn´t my strength, as I got taught through experience, but this trial turned out very tasty. On the way to this result the first challenge was… ‘Where can I get almond flour…’ Hmmm… after 4 shops, I found some. Totally overpriced, of course. Next challenge – ‘Where to get curd cheese’… I didn´t find any in Amman, but since the stores are stuffed with all kinds of local cream cheeses named ‘Labaneh’, I decided to use that instead. Searching for special ingredients can sometimes take me a whole day, but I have learned to be creative, and honestly, there are worse things than walking through markets.
Little hint: make sure you have a bread or loaf pan at home. ,)
- 400 g almond flour
- 200 g low fat curd cheese or Labaneh
- 40 g flaxseeds
- 15 g pumpkin seeds
- 30 g sunflower Seeds
- 1 tsp. salt
- 3 eggs
- 1 tbsp. baking powder
- 3 tbsp. sunflower oil
- Butter for the bread pan
- Preheat the oven to 175°C circulation air.
- Place the fat curd cheese (or Labaneh), eggs, salt and baking powder into a bowl and mix it until it´s creamy.
- Add the almond flour, sunflower oil, flaxseeds and pumpkin seeds and it mix until it´s creamy.
- Sprinkle the bread pan with butter and place the almond paste onto it.
- Put some sunflower seeds on the top of the bread and leave it in the preheated oven for 40 minutes (depending on the oven).
- After it has finished baking, remove the bread and let it sit until cooled.
Tip: Wrap the bread in baking paper to help it stay fresh for a few days.
Cheers with sunbeams.