Low-carb buttermilk onion bread

Ingredients for 1 servings:

• 200 g almonds, ground
• 200 g hazelnuts, ground
• 50 g flaxseed flour
• 50 g oat bran
• 16 g baking powder
• 1 tsp baking soda
• 1 tsp salt, if desired
• 500 ml buttermilk
• 2 tbsp sunflower oil
• 4 m.-sized eggs
• 100 g fried onions

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

flour-free, gluten-free

Preheat oven to 200°C (top and bottom heat). Mix the first 6 ingredients, then 7 with salt. Add the buttermilk, oil, and eggs, and finally the fried onions. Whisk everything thoroughly. Pour the batter into a baking pan lined with baking paper and bake on the middle rack until browned. Remove after about 45 minutes, loosen the baking paper, and tap the bottom of the bread. If it sounds hollow, it’s done. I baked it for a while with the oven turned off and the door slightly open; it depends on the oven. It’s best to bake it in the evening and slice it the next morning. I like to put cheese on it.