3 cups blanched almond flour
3/4 cup freshly grated Parmesan cheese
3 tablespoons butter, soft or melted
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup homemade yogurt
10 or more garlic cloves, pressed (I used only 5)
BREAD: Place almond flour and Parmesan cheese in a medium mixing bowl. Blend all other ingredients in a food processor or blender until smooth. Stir blended mixture into almond flour. Scoop dough into 3 small (3-inch x 5 1/2-inch) buttered loaf pans. Bake in a preheated oven at 325 degrees for 35-40 minutes, or until done. Allow loaves to cool before removing from pans.
ROLLS: Using unbaked dough, shape each roll 2 inches in diameter. Bake at 325 degrees on a lightly buttered baking sheet for 20-25 minutes, or until done.
CRACKERS: To make crackers, slice baked loaf into 1/8-inch slices (a refrigerated loaf is easier to slice). Place slices on a baking sheet and bake at 180 degrees for 1 1/2 hours, until crispy.
Recipe from Lucy’s SCD Cookbook, page 68. There is a similar recipe on page 69. The only difference is substituting the garlic cloves with 3/4 cup chopped onion.