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3 tablespoons olive oil
3 cloves garlic, pressed
3 cups almond flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup club soda (SCD compliant)
2 eggs, lightly beaten


1. Heat oven to 350 F. Heat oil in a pan. Turn off and add garlic and stir until golden; set aside.
2. Lightly coat an 8" x 4" loaf pan with vegetable oil. In a mixing bowl, combine almond flour, baking soda and salt. Add club soda, eggs and 1 tablespoon olive oil. Mix thoroughly by hand or with an electric beater. Transfer dough to prepared pan; smooth top. Bake 1 hour.
3. Transfer bread to a wire rack to cool 20 minutes. Increase oven temperature to 400 F. With a serrated knife, cut loaf into 20 thin slices. Place slices on a baking sheet. Brush with half the remaining olive oil. Bake 10-15 minutes. Remove baking sheet from oven; flip slices and brush with remaining oil. Bake an additional 10-15 minutes, until golden and crisp.
4. Cool toasts completely before storing in an airtight container for up to 3 days. Toasts may be frozen, wrapped, for up to 2 months.