Pesach Bread 1

This is one of the breads I make at Pesach when so many grains are precluded for Ashkenazi.

You can add crushed garlic to the mix or fresh herbs or make it sweet with raisins or apricots or cinnamon.

500g (18 oz) 2 cups finely ground almonds
3 egg whites
1 tbs melted margarine, butter or olive oil
½ tsp salt or to taste
½ tsp Pesach baking powder

In a clean dry bowl beat the egg whites until they form soft peaks. Mix all the dry ingredients. Make a well in the centre and add the oil. Gently fold in the egg whites to nut mixture. Pour into a greased tin and bake in bread tin at 400ºF/205ºC /185ºC Fan/Gas Mark 6/Hot oven until light brown on top and toothpick comes out clean in centre about 20 minutes or pour into muffin tins to make rolls these take about 10-12 minutes.

Have a good Pesach

Gluten Free Almond Pesach Bread