This is a fairly simple recipe for a quickbread, but it does require one unusual ingredient.
The base of this is the curds from clabbered Kefir. Simply let a live culture Kefir (the final liquid, not the mother colonies that you use to make it) sit out at room temperature for a day, and clabber up. Then drain the whey from the resulting curds.
- 1/2 cup Golden Flax Meal
- 1 cup clabbered Kefir curds (loosely packed)
- 2 cups Almond Flour
- 1 tsp Sea Salt (fine)
- 4 large eggs
- 1 TBSP Double acting Baking Powder
- 1/4 cup (one stick) unsalted Butter
Oil a pan (either of these works well) with a little bit of a neutral oil. Heat the oven to 325 degrees (300 if you are using a Convection oven).
Combine the flax meal, curds, almond flour, eggs, and salt in a mixing bowl, and mix well.
Melt the butter.
Add the Baking Powder to the batter, and mix well. Then immediately, add the melted butter, and again, blend well.
Divide the batter equally into the wells in the pan (this recipe will fill either of the two pans listed above).
Bake for 45 minutes. Remove from the oven, and immediately remove from the pan and onto a cooling rack.