Almond Bread 2.0


I've made an improvement to my almond bread recipe that I had posted about previously. This one uses 6 duck eggs instead of 12 chicken eggs and almond meal instead of almond flour. I found this bread to be more firm and to have much less of an eggy flavor. It does smell a little like eggs by itself, but once you add anything to it the egginess disappears. Here's the recipe, so enjoy!


- 2 cups almond meal
- 1 cup quinoa flour
- 6 duck eggs
- 1/2 cup melted butter (from grass fed cows such as Kerrygold)
- 2 Tablespoons baking powder  
- 1 teaspoon salt
- 2 1/2 Tbsp Xylitol


1) Preheat oven to 375F.
2) Mix all ingredients in a giant bowl.
3) Line 9x5 loaf pan with parchment paper.
4) Pour mixture into loaf pan.
5) Bake for about 50 minutes. Bread is done when an inserted toothpick comes out dry.