Garlic-Parmesan Bread and Rolls

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

2 eggs

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.

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2 thoughts on “Garlic-Parmesan Bread and Rolls

  1. Pingback: SCD Easter Dinner

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