For the second day of toasts, I made one for us. As Sruti was sick after all the travelling, I couldn’t make her any bread recipes. So I made a paleo recipe so that myself and hubby could taste it. I had bookmarked an almond flour bread recipe from Headbanger’s Kitchen long back, but didn’t get an opportunity to try it. And this theme was the perfect occasion to try. To the batter I also added some Italian seasoning to make it more flavourful. This recipe has an egg in it so if you are following veg paleo diet, please excuse me. As I wanted to add more protein to my diet, I have started consuming eggs in different forms.
One easier way to have them is in bread recipes. As almond flour is gluten free, it needs a binding agent and what better option than eggs. I tried using flax meal as an experiment but the result was horrible. It was like a stone and I could break someone’s head with it. And I am not at all interested in egg free experiments in paleo as I don’t mind eating eggs.
When trying this recipe I was sceptical that it may turn out eggy in taste, but the result was awesome. It didn’t have that egg taste but the almond flour was prominent and the bread was super spongy. It makes 4 slices which relished with a salad will make a perfect filling meal. I made a spread with cream cheese and cauliflower to go with the toasted slices and the combination was absolutely yum. My hubby even topped it with some sliced onions. I am sharing only the topping recipe in this post. Will post the bread recipe later.
Cream Cheese – 2 tbs
Cooked Cauliflower Rice – 2 tbs
Salt – to taste
Chat Masala Powder – a pinch
Yellow Chilly Powder – a pinch
Toast the bread slices on a tawa until golden and crisp.
In a bowl mix together all the ingredients and apply on the toasted slices.