- 4 Egg Whites
- 175g Plain Gluten Free Flour
- 160g Almonds
- 100g Sugar
These almond bread slices are a really handy lunchbox treat. They taste like those sugary almond fingers you used to get as a kid, but without the gluten! Cook them on the weekend and keep them in an airtight container for the week and your elevensies cravings will thank you.
Organise your ingredients. Separate your eggs. Preheat your oven to 180 degrees.
Whip those egg whites until you've got some stiff peaks (hehe). Slowly add 50g of the sugar in while you're whipping. It helps them form. When they're all good and stiff and you can turn the bowl over without the mix slipping, add the rest of the sugar and whip for one minute.
Mix the almonds and flour together. I used flaked almonds because they add texture and you can pick them up in Lidl or Aldi.
Grease your tin. You can do this with a little butter or for a dairy-free option use a little oil.
Mix the flour and almond with the egg whites. Fold it in slowly to avoid collapsing the eggs.
Pour it all into the tin.
Bake it in the middle of the oven for 40 minutes.
Let it cool. Now you can stop here to have some sweet bread or you can slice it up thinly and bung them back in the oven to make biscotti.
Lay the slices on a baking tray and bung them back in the oven. Turn at 5 minute intervals until they're browned. The thinner you've sliced them the quicker it is.
Nothing but goodness in these bad boys.