Excellent Recipe for SCD Muffins or Bread!

I have been trying to find a good recipe for bread for a while and while a lot of the recipes I tried made muffins ok they did not work as bread and they were pretty dense. I finally went back to Breaking the Vicious Cycle and tried out Lois Lang's Lucious Bread Recipe with slight modifications to cut down on the amount of almond flour needed and I think the cottage cheese is the secret because it really works !  The muffins puffed up beautifully and the bread did too (except that may not be obvious in the picture as I cooled it upside down and compressed the top accidentally) .  What is amazing is that not only did it taste great but the bread was also easily slicable so finally its easy to have toast!  I made a quick "jam" by cooking on the stovetop berries,rhubarb, applesauce cinnamon and honey and this is perfect for spreading on the muffins or toast. I think the bread will also work for sandwiches or its a good side for the casserole or some soup.

  

Ingredients

1  cup blanched, ground  almonds
1/4 cup coconut flour (heaping)
2 heaping Tablespoons of Peanut Butter (all natural, no sugar, another type of nut butter would also work)
1  teaspoon baking  soda
1/4 teaspoon  salt
1/4 cup  melted  butter
 3  eggs
1 cup  dry curd  cottage cheese  (press  down as you  measure*)

Instructions

Preheat oven to 350°F  (1 80°C)

Place eggs, melted  butter,  dry  curd cottage cheese, peanut butter, baking soda, and  salt  in food processor.  Process until the mixture is thick and  resembles butter  in texture.

Empty mixture into bowl, add  almond  flour and coconut flour  and fold in just until all flour is absorbed.
Grease a  loaf  pan  (about  4" x  8") or muffin tins generously with butter/oil 
Drop spoonfuls of dough into muffin cups or pour all dough into loaf pan and smooth with spatula

Bake loaf at 350°F  for about 45  min  until  lightly  browned on top, muffins take less time 25-30min. Check  by inserting  a wood skewer and see if it comes out clean, if it does its done!

Remove muffins/loaf from pan by loosening their/its sides with knife/skewer. Let cool completely before slicing. Once sliced can be kept in the freezer for a long time and toasted whenever its needed.

Slices Ready for the Freezer

Closeup of Bread Texture