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Almond Flour Bread

Almond Flour Bread

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



  1. Preheat the oven to 175°C circulation air.
  2. Place the fat curd cheese (or Labaneh), eggs, salt and baking powder into a bowl and mix it until it´s creamy.
  3. Add the almond flour, sunflower oil, flaxseeds and pumpkin seeds and it mix until it´s creamy.
  4. Sprinkle the bread pan with butter and place the almond paste onto it.
  5. Put some sunflower seeds on the top of the bread and leave it in the preheated oven for 40 minutes (depending on the oven).
  6.  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.



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