One of the easiest ways to slow down the effects of aging is to cut out sugar.
Why? Sugar causes inflammation which speeds up the aging process. But what most people don’t realize is that wheat has nearly the same effect as sugar. Wheat is in everything from breads to pastas to just about every processed food you can name.
When I learned this info I was really really bummed.
After all I was the one who used to say “just give me a slice of bread with butter and a glass of wine and I am in heaven.”
Well, one day my husband came home from our family doctor and handed me a recipe “you have to make this, it was fabulous, they served it to me right out of the oven” What? I replied in disbelief. I had a hard time comprehending that our family doctor was baking bread at the office. Turns out that is exactly what they were doing, baking and serving their patients an alternative bread that was far more nutritious than the traditional wheat breads we buy in the stores.
No wonder my husband came home with recipe in hand, this bread is by far, hands down, the most delicious gluten free, low carb, high protein bread I have ever put in my mouth. It taste so good I serve it to company.
Thank you Sequoia Family Medicene
- 1122 W Burbank Blvd, Burbank, CA 91506
- Office: 818-736-9889 Fax: 800-830-0421
(makes 5-6 servings)
- 1/2 cup almond meal
- 1/2 cup protein powder (Best Tasting is Vitol Egg Protein)
- 1/2 cup flax seed meal
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 teaspoon of stevia (or none, depending on how sweet the protein powder is. I do not add it)
- Melt 1/4 cup of butter (I use organic cold pressed coconut oil)
- Add 1/2 – 3/4 cup unsweetened almond milk or coconut milk, etc. Enough liquid for a runny batter that pours
- Add 1 – 2 eggs
- Beat well
Stir Dry and Wet ingredients together and pour into a greased pan or a pan lined with wax or parchment paperBake at 375-385 degrees for 30 minutes
If you are making this recipe as instructed, an 8-inch circular glass pie pan works well.I personally like to quadruple the recipe and cook in a 9×11 casserole dish. This way I can freeze some of it. To make sure the bread is done, poke a fork into the bread. It may come out clean but could be still be gooey depending on the type of protein powder used. If it is still gooey, just bake a little longer.