I wish I could find the author of the recipe I based this on, but it’s not showing up on what I thought were the searches I had used, so I’ll have to add attribution as soon as I can find it.
The modified version is provided here.
- 1 large egg (Duck egg preferred)
- 45 grams almond flour
- 1 tsp Baking Powder (Aluminum Free)
- 1.5 tsp Olive Oil or Ghee
- Salt to taste, but don’t short it (even if making a sweeter bread)
- Pepper or other Herbs or Flavorings as desired
Combine all the ingredients, you will end up with a thick batter. Bake at 335F for 15-30 minutes (depending on how thick you’ve spread the resulting batter into pans, muffins, or however else you plan on cooking it. I normally spread it on a Silpat (or, for “rolls”, spoon it into a round egg ring on the Silpat, and then remove the ring).
In general, you’ll use more than one instance of this, but as a topping for a cobbler, you might do just one instance, add vanilla extract and some Stevia leaf, and put it on top of fresh fruit tossed with a bit of Arrowroot or other paleo-friendly thickener.