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Almond Muffin Loaf

Posted by Solitary Dancer on March 21, 2006

ALMOND MUFFIN LOAF

Ingredients
2 1/2 cups almond flour
3 eggs
1/4-1/3 cup melted butter
1 cup Ricotta cheese, or any sour dairy product such as quark or full fat cottage cheese. There are others.
1 teaspoon baking soda
1/4 teaspoon salt

water may be needed in a small amount to keep the mixture workable.

Instructions
1. Preheat oven to 350 degrees F. (180 deg. C.)

2. Grease a 4 inch x 8 inch loaf pan with butter and coat bottom with almond flour.

3. Use food processor to mix eggs, melted butter, dry curd cottage cheese, baking soda, and salt. Process until thick and resembles butter in texture.

4. Add almond flour and process until mixed thoroughly.
If too stiff for processor, remove and knead with wet hands to evenly
distribute almond flour.

5. With wet hands, shape dough into loaf and press into greased pan.

6. Bake at 350-375 deg. F. (180-200 C) for about 1 hour until lightly
browned on top. There will be a crack on the top of the loaf. Check
doneness by inserting knife and seeing if it comes out clean.

7. Remove from oven, loosen from sides of pan with spatula.

8. Invert onto rack to cool thoroughly, so it will be firm enough for cutting.

Notes
Variations:
Add 1 TBSP caraway seeds* with the almond flour or Add about 1/2 cup raisins and/or other dried fruit during kneading/shaping.

Serve with Cream Cheese

Thanks to Al for this recipe

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