A rich and nutty Australian bread alternative.

Perfect toasted in a sandwich press.

Makes 12 slices at 1.6g carbs per slice.

Keeps well in the freezer.

We used a silicon loaf pan 10cm wide x 21cm long x 5.5cm deep

  • 1 cup (145g) macadamia nuts
  • 4 eggs
  • 1 tablespoon (20ml) appple cider vinegar
  • 2 teaspoons (10ml) honey
  • 3/4 teaspoon (3g) baking soda
  • 1/4 teaspoon (1.5g) salt

Preheat the oven to 350F/180C/gas mark 4.

Grease and line the loaf pan unless you are using a silicon one.

Place the macadamia nuts in a blender and process until a butter consistency.

Add the eggs and blend until smooth.

Next add the honey, vinegar, baking soda and salt.

Pour into the prepared pan and bake for around 45 minutes.

It is cooked when a skewer inserted into the loaf comes out clean.

Cool before slicing and keep in a sealed container in the refrigerator or freezer.

Best toasted in a sandwich press in baking paper.

prep time 15 mins

total time 60 mins

number of serves 12

serve weight 30g

energy 470.3kj
energy 112.4cal
protein 3.2g
total fat 10.4g
saturated fat 1.6g
cholesterol 81.3mg
carbohydrate 1.6g
sugars 1.6g
dietary fibre 0.8g
vitamin c 0.1mg
total vitamin a equivalents 21.7µg
sodium 141.5mg
potassium 73.7mg
calcium 13.8mg
iron 0.5mg

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