Recipe · Breads
Almond bread with oregano and parmesan
A fluffy, wheat-free, low-carb bread that holds its structure thanks to stiffly beaten egg whites. Perfect for breakfast or teatime, with ghee or avocado.
Ingredients
Tap each ingredient to check it off while cooking.
Preparation
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Prepare the mold and egg whites
Line a loaf pan with parchment paper and grease it. Preheat the oven to 180 °C. Separate the yolks from the whites and beat the whites with the cream of tartar (or pinch of salt) until stiff peaks form.
180 °C Stiff peaks -
Beat the yolks
Beat the yolks very well until they look pale. Add the butter or room temperature coconut oil.
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Integrate dry ingredients and egg whites
Mix the almond flour with the baking powder and seasonings. Add it to the yolks and combine well. Then fold in the egg whites gradually, using folding motions so as not to lose the air.
Folding motion -
Bake
Pour the mixture into the mold and bake at 180 °C for about 30 minutes. It will be ready when it looks golden and a toothpick comes out clean when inserted.
30 min Clean toothpick
You can eat it plain, with ghee, or with avocado. Let it cool before slicing so it holds its shape.
Orthomolecular perspective
Nutrients on your plate
Each ingredient provides molecules your body recognizes and uses. This is what this bread adds to your nutrition.
Eggs
High-quality protein, choline, and vitamin B12, key for the nervous system.
Almonds
Antioxidant vitamin E, magnesium, and healthy fats, with fewer carbohydrates than wheat flour.
Chia
Plant-based fiber and omega-3 (ALA), in a small and versatile seed.
Good oils
Olive and avocado oils provide monounsaturated fats, which are heart-healthy.
Nourish your cells from the kitchen and beyond.
View products →Recipe for informational purposes. If you have nut or egg allergies, or follow a diet prescribed by a professional, adapt the ingredients according to their recommendations.
