INGREDIENTS
- ▢1 tablespoon soft butter for pan
- Bread:
- ▢(5 oz) 1 ¼ cups blanched finely ground almond flour
- ▢2 tablespoons dry-grated parmesan cheese
- ▢½ teaspoon baking soda
- ▢1 teaspoon garlic powder
- ▢1½ cup shredded part-skim mozzarella (6 oz)
- ▢1 oz cream cheese
- ▢1 large egg lightly beaten
Topping:
- ▢Two tablespoons melted butter
- ▢2 fresh garlic cloves minced
- ▢2 tablespoons finely chopped parsley
INSTRUCTIONS
- Preheat your oven to 350 degrees F. Take a glass 8-inch baking dish and generously grease with butter. You may also use a similar capacity oval baking dish – it’s a 1.5-quart casserole dish, 2-inch deep.
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- Take a bowl and combine the almond flour with the garlic powder, baking soda, and parmesan.
- In a microwave-safe bowl, place the shredded mozzarella. Top it with the cream cheese.
- Microwave for thirty secs. Stir, then microwave for forty more secs. At this point, the mixture should be fully melted.
- Stir again, then add the egg and the almond flour mixture.
- Stir using a rubber spatula, then with your hands, knead. Kneading the dough before it cools, work quickly and making sure it’s uniform. It’s not easy to work with as this is a sticky dough. That’s normal!
- Press the dough into the prepared baking dish. Bake the bread until golden brown and puffed, about twenty mins. After fifteen minutes, start checking on it .
- In the meantime, in a small bowl, combine the chopped parsley, minced garlic, and melted butter.
- With the butter mixture brush the hot bread. Let it slightly cool and firm up in the pan, about 5 minutes. Carefully cut it into slices and serve.
NUTRITION PER SERVING
Serving: 1slice | Calories: 182kcal | Carbohydrates: 4g | Protein: 9g | Fat: 15g | Saturated Fat: 5g | Sodium: 227mg | Fiber: 2g | Sugar: 1g
