Einkorn Apricot-Cherry-Brazil Nut Bread


I’m planning on making this again for my Christmas dessert tray this year.  One of my mother’s favorite recipes. To give credit where it is due, this basic low-carb 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.  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 (or low-carb bake mix if unavailable)

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 nuts (I used 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

3 thoughts on “Einkorn Apricot-Cherry-Brazil Nut Bread

  1. This comment is not about this post’s recipe, but a low-carb drink I stumbled upon. I saw a carton of “slender soy milk” chocolate flavored on a clearance shelf. I have never drank these alternative milks like soy or almond. But the chocolate flavor caught my eye, and it said only 1 gm net carbs. No added sugar, sweetened with splenda, 5 carbs minus 4 for fiber. I was suspicious it would taste bad, but it was surprisingly good! My spouse thought so too. I’d buy it again, and it could satisfy a sweet craving.

    1. Thanks for posting your tip for my readers to see! Many use and enjoy both products. I’m glad you have found a “milk” alternative you like. I only cook with “milk” products when I need a cream sauce and almond milk makes an awful sauce IMHO. But I do like it in smoothies. I tend to avoid soy products as much as possible. It has some health benefits, but I think many more potential negative effects on health: http://articles.mercola.com/sites/articles/archive/2010/12/04/soy-dangers-summarized.aspx

      1. Oh I did not perceive this as a milk alternative for cooking or whatever, just as a possible, occasional drink to meet a sweet craving. It was the specific chocolate flavor that attracted me. I’m sure that without the chocolate flavor, I would not like it.

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