Category Archives: Breads

Bread type recipes

Sunday breakfast


This morning I made a tasty open faced breakfast sandwich and if I would have thought it out better (my tummy was grumbly) I would have made some hollandaise and this would be a perfect eggs Benedict mock up.
I took a piece of my Italian cheese bread and sliced it in half, buttered both sides and grilled it in a pan until browned. Then I topped it with some deli meat and sliced cheese and broiled it until melted and bubbly. While it was broiling I fried up egg and threw that on top after it was done in the oven. Pretty darn good and very filling.

“Corn” Bread

The Ingredients:

2 1/2 c. Almond Meal

2 Tbsp Coconut Flour

1 tsp. Baking Powder

2 Tbsp Granulated Splenda

1/2 tsp. Salt

4 large Eggs

1/2 c. Heavy Whipping Cream

4 Tbsp Butter, melted

What to Do:

Pre-heat oven to 350*

Mix dry ingredients together, add melted butter and mix well.

Whisk eggs with heavy cream and combine all ingredients very well.

Spread batter into a glass baking dish (I used a 11″ by 7″ casserole dish) that has been sprayed with cooking spray.

Bake for 25-30 minutes until top is slightly golden brown.

Makes 8 servings.

Nutritional Information:

Sodium: 262 mg     Fat: 30.99 g     Total Carbs: 9.71 g     Fiber: 4.4 g      NetCarbs: 5.31 g     Protein: 10.96 g     Calories: 345

If you like a sweet cornbread you can increase the amount of Splenda.

Bacon Cheddar Scones


The Ingredients:

1 1/4 c. Almond flour/meal pressed (packed into the cup)

1/4 tsp. baking powder

1/4 tsp. salt

1/2 c. Cheddar cheese, shredded (I like sharp)

6 slices Bacon, sliced into 1/4-1/2″ pieces and fried crisp

1/4 c. Bacon Grease (I usually get the right amount from the bacon needed)

1 Egg, well beaten

What to Do:

Combine all ingredients and shape into whatever shape you like, I spooned the batter (very firm batter) into a silicone mold and pressed it down to make uniform “muffin” shaped scones.

Bake at 350 degrees for 12-15 minutes or until firm.