Preheat oven to 375 degrees F.
Separate the egg whites from the yolks. In a food processor blend the egg yolks, half of the egg white mixture, melted butter, and MCT oil until smooth. Pulse in the almond flour, coconut flour, baking powder and salt until combined. The mixture will be thick.
Add the remaining egg whites and pulse until fully combined. Do not over-mix or bread texture will be tough.
Pour mixture into an oiled 8 x 4 loaf pan. Bake for about 30 minutes. Test with a fork to see if the bread is cooked through. Cool on a wire rack for 5 to 10 minutes before slicing.
To get a soft crust, bake for 45 min at 350 degrees starting in a cold oven. My family enjoys the bread better with the soft crust. It really works.
Preheat oven to 325 degrees.
Mix all ingredients except flour for 5 minutes on medium speed mixer (not blender)
Add flour and beat 4 more minutes.
Grease muffin cups on 4 sides and corners
Place cups or molds on cookie sheet and bake.
Set overnight in large bowl: raisins, boiling water and soda.
Next morning, add the ingredients listed.
Stir well. It is thick.
Divide into 3 greased and floured 1 pound coffee tins.
Bake at 350 degrees for 1 hour.
After cooled, slice thin.
Dissolve yeast in one of the cups of water.
Mix rest of ingredients.
Mix into a soft but not sticky dough.
Cut into 4 pieces and let stand 15 minutes.
Using the handle of a butcher knife or heavy mallet-like instrument, pound each piece of dough for 1 minute.
Form into four loaves and put each loaf into a greased break pan.
Let stand for 30 minutes.
Baker for 30 min. at 400 degrees.
Pour milk over oatmeal and let stand 1 hour.
Add egg to oatmeal and milk.
Mix the dry ingredients.
Cut in the shortening.
Combine oatmeal mixture with the dry ingredients.
Fill muffin tins 2/3 full.
Bake 20-25 min. at 375-400 degrees.
Batter can be prepared ahead of time and kept in refrigerator.
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