Jenny of Integrated Diabetes Services shares a recipe for a satisfying snack!

Kamish Bread (Similar To Biscotti)

350 degrees for 30 minutes (then 500 degrees for 15 min)

Ingredients:

•  3 C. Gluten free flour (Pamela’s Gluten Free All purpose baking mix)  ** OR 3 c Almond flour

• 1 and ½ Tsp of Baking Powder
• 3 Eggs beaten
• 1 C. Swerve Granulated sugar
• 1 scant cup. of Coconut Oil
• 1 Tsp. of Vanilla
• 1/2c Chocolate chips of choice (Ghirardelli 60% cacao chips used for calculation of Nutr. Facts)
• 1/4c  chopped walnuts
•  1 Tbsp cinnamon &1 Tbsp Swerve sugar mixed in a dish for sprinkling on top of loaves

Instructions: 

1) Mix all dry ingredients in bowl. Cream the eggs with the sugar, coconut oil and vanilla in a small dish. Add to the dry ingredients and mix well.

2) Line small baking pans with parchment paper or coat with coconut oil&dust lightly with flour.

3) Form dough into 4 loaves, place in loaf pans, and sprinkle tops with sugar &cinnamon mixture.

4) Bake @ 350 for 30 minutes.

5) Remove from oven and change oven temperature to 500 degrees.
6) Remove loaves from pans and allow to cool for 15 min.Once cooled, cut each loaf into slices .Place on a baking tray or Silpat mat without overlapping slices.

7) Turn oven OFF when it reaches 500 and put slices back in to toast for approximately 15 minutes.

8) Remove from oven and let cool on baking rack. Slices should be fairly dry.

Nutrition facts per loaf: (depending on how many slices you cut each loaf into, will determine how many carbs per slice)

Substitute Almond flour for Gluten Free flour: