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Almond Butter DCCC Bread

  • 1/2 cup creamy almond butter (unsweetened, no added oils in ingredients)
  • 1 egg
  • 1/2 cup Dry Curd Cottage Cheese (DCCC, farmer’s cheese)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  1. Take ingredients out of fridge in advance and let warm to room temp.
  2. Preheat oven to 350F.
  3. Grease mini pan with canola oil and dust with almond meal.
  4. Add almond butter, DCCC, egg, salt to bowl.
  5. Mix with electric mixer for 1min.
  6. Add baking soda.
  7. Mix for another 1min.
  8. Batter will be on the thick side.
  9. Transfer batter to pan.
  10. May need to spread out with spatula.
  11. Bake for 35min.
  12. Rose well, better than other breads.
  13. Formed odd shape though. 

 - from Sean Soltysik

16-18 thin slice servings

IBD-AID Phases I, II, and III (as tolerated)