Gluten-Free Almond Bread: A Balanced Delight

It all started a few Passovers ago when a recipe headline caught my eye: "Gluten-Free Almond Bread for Passover!"

The internet was buzzing with excitement over this recipe.

I have no personal vendetta against gluten, but with Passover approaching, the recipe piqued my curiosity.

The issue was with the tahini.

Ingredients

Not that I have anything against tahini... but –

We had just covered essential fatty acids in a nutrition class, particularly Omega-3 and Omega-6.

I won't bore you with the chemical structure and molecular chains detail, but fatty acids are vital for the brain, nervous system, cell membranes, immune system, and hormonal balance.

It's crucial to maintain a balanced ratio between Omega-3 and Omega-6 intake; modern diets often skew heavily towards Omega-6, causing various inflammatory issues.

Omega-3 can be found in walnuts, chia seeds, fish, and seaweed.

Mixture

Omega-6 is abundant in plant oils like sunflower, corn, and soy oils, as well as sesame seeds—tahini's main ingredient.

Sesame seeds are healthy, providing calcium and Omega-6, but moderation is key. My professor recommended no more than one tablespoon of raw tahini daily to maintain balance.

Given that almond spread substitutes Omega-6 with Omega-9, a universally praised and beneficial fatty acid, it seemed a perfect switch.

Omega-9 boosts good cholesterol and reduces bad cholesterol levels, although 'bad cholesterol' deserves its own discussion!

To the pan

It supports heart and vascular health, maintains stable blood pressure, balances blood sugar, and fortifies the immune system. Basically, a real wonder-woman.

Almonds, as discussed in the past, provide protein, fiber, antioxidants, and a wealth of essential nutrients.

Into the oven

So, how do you make almond bread?

It's so simple, it's almost embarrassing...

Mix in a bowl:
6 tablespoons of almond spread
2 tablespoons of honey
4 organic free-range eggs
1 teaspoon of baking powder
a pinch of salt.

Pour the liquid mixture into a lightly oiled loaf pan. Important: use a cardboard pan, not aluminum!

Bake for 20 minutes at 180 degrees Celsius.

And that's it—almond bread is ready.

Almond bread

Slice it and fill with an omelet or avocado salad, maybe smoked salmon (hello, Omega-3!), vegetables, and olives for a delicious and satisfying dinner.

Another sandwich

Let me know in the comments how it turned out and if you liked it.

In my next article, I'll share one last dinner recipe before we dive into the topic of sleep. Until then, stay healthy,
Chen Tovi