Brazil and Pecan Nut Bread
Here it is, the incredibly delicious nut bread recipe first posted a year ago to the low-carb group. Makes a wonderful breakfast food for all of you who are sick of eggs. BUT - each slice is 5.3 carbs (1/8 the total recipe) so don’t eat the whole thing at once, okay?
Preheat oven to 350 degrees.
1 cup heavy cream
1 tsp. vanilla extract
1 stick (1/4 lb.) butter
1/2 cup pecan nuts, which after measuring you then grind down into a coarse flour (I put them in a heavy plastic bag and jump on them - exercise and cooking, just that easy!)
1/2 cup brazil nuts (as with the pecans) (you can have a few extra nuts, don’t worry about being so precise!)
1 scoop (1 ounce) soy protein powder (NOT soy flour!)
1 tsp. baking powder
1/2 cup unprocessed bran (Quaker makes a good one)
1/2 cup (or even a little less - I usually use 1/3 cup) Sugar Twin (haven’t tried it, but I suppose you could use Splenda)
Mix the eggs, cream and vanilla. Melt the butter in a saucepan and mix that in. Mix in the rest of the stuff. Pour into a loaf or round pan that is liberally coated with butter. Bake about 40 minutes (but test at 30 in case your oven is a hot one!) - should have brown edges and a toothpick inserted in the middle will come out mostly dry.
Total carbs (run through Netzer) is: 42.4 Per serving (8 pieces): 5.3 Extremely good reheated!