Einkorn Apricot-Cherry-Brazil Nut Bread

Einkorn Apricot-Cherry-Brazil Nut Bread

Einkorn Apricot-Cherry-Brazil Nut Bread

To give credit where it is due, this basic sweet bread batter was inspired by a Basic Quick Bread recipe at Sugar Free Low Carb Recipes website.   I added vanilla, sweetener, baking powder and glucomannan powder and I believe the smooth texture is now perfect.  The texture of this batter is quite nice and very moist.  No crumbling!  You can vary the fruit, berries and nuts in this but you will have to recalculate the carbs for any changes.  This recipe is suitable once you get to  Atkins Phase 2 OWL or farther.  If you require gluten-free, you will have to omit the Einkorn and sub in the same amount of “oat flour” ground from 100% certified gluten-free oats.

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Slight rise in 8″x5″ loaf pan.

1/3 c. coconut flour

1/3 c. almond flour

1/3 c. Einkorn flour

¼ tsp. sea salt

1 T. glucomannan powder

1½ tsp. baking powder

Stevia equivalent for ½ c. sugar (I used ¼ c. Steviva, a blend of erithritol & stevia)

1 stick (1/2 c.) unsalted butter, melted

1 tsp. vanilla

8 large eggs, beaten

½ c. chopped dried apricots

½ c. unsweetened dried cherries, chopped (I dehydrate my own)

½ c. chopped brazil nuts.

DIRECTIONS:  Preheat oven to 350º.  Grease a loaf pan.  I use a standard aluminum loaf pan.  I can get fourteen approximately ½”slices out of the loaf.  Mix dry ingredients in a medium mixing bowl. Melt butter and add to bowl.  Also add vanilla and the eggs and beat until you have a smooth batter.  Use an electric mixer if necessary, but I did not find I needed to do that.  Fold in your desired fruit, nuts or flavorings and stir well.   Spoon batter into greased pan, level with a spoon and bake at 350º for 40-45 minutes or until a toothpick stuck into center comes out slightly damp (this cake is THAT moist), but clean of any batter.  Cool a bit, slice into fourteen ½” slices (or to lower carbs, cut into 16 slices for 6.23 net carbs per slice).

NUTRITIONAL INFO:  Makes 14 servings, each contains: (numbers are specific for apricots, cherries and brazil nuts.  Recalculate for other additives).  Cutting into 16 slices reduces count to 6.23 g. net carbs.

122.3 calories

8.59 g  fat

8.9 g  carbs, 1.96 g  fiber, 6.94 g  NET CARBS

5.64 g  protein

124 mg sodium

9 comments on “Einkorn Apricot-Cherry-Brazil Nut Bread

  1. I have never heard of Einkorn flour, but this bread looks terrific so I’m gonna have to give it a try. Thanks for the shout on the basic quick bread recipe!


    • Thank you for my inspiration on this one, Lisa! Saw your Basic Sweet Bread batter last year on your blog and with a couple additions (I’m a hopeless recipe tweaker), I find this batter just marvelous for so many varieties of breads. Einkorn is a very ancient form of wheat (http://naturalfamilytoday.com/nutrition/list-of-ancient-wheat-varieties/) and what I order from Jovial Foods is coming from Italy. Europe has not been inundated with the GMO wheat seen in this country and some people who don’t tolerate our GMO wheat have found they can handle breads made in Europe. YMMV (your mileage may vary), as with all food sensitivities. I’m not celiac or gluten-free, so I have no problems with wheat to my knowledge. But I have to use it in tiny amounts to keep the carb counts “respectable” for a low-carber. I have made a delicious banana bread with this basic tweaked batter, too. LOVE this. Thanks again. 🙂


      • Great information! I stay away from wheat mainly because of the way it’s processed and the GMO thing really scares me so I lean toward organic products. I will be ordering some of the Einkorn.


    • Oh, how embarrassing. I’ve added the fruit and nuts now and yes, they are already calculated into the nutritional numbers provided. Thanks so much Dawn, for pointing out the error of my ways. Was posting this late last night and was clearly tired. 🙂


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