Sourced from: Infinite Health Blog, by Dr. Davis,
originally posted on the Wheat Belly Blog: 2012-07-11
Green Tea Ginger Orange Bread
How about all the health benefits
of green tea in wheat-free bread form, spiced up with the
magical combined flavors of ginger and orange?
Frequent consumption of green tea
accelerates loss of visceral (“wheat belly”)
fat, increases HDL and reduces triglycerides, reduces blood
pressure, and may provide cardiovascular benefits that go
beyond these markers such as reduction of oxidative stress.
In this Green Tea Ginger Orange Bread, we don’t just drink
the tea—we eat it! This provides an even more powerful dose
of the green tea catechins believed to be responsible for
the health benefits of green tea.
You can grind your own green tea
from dried bulk leaves or it can be purchased pre-ground.
I’ve used sencha and matcha green tea varieties with
good results. The Teavana tea store sells a Sencha preground
green tea that works well. If starting with bulk tea
leaves, pulse in your food chopper, food processor, or
coffee grinder (cleaned thoroughly first!) to generate
green tea powder. You will need only a bit, as a little
goes a long way.
The entire loaf contains 26 grams
“net” carbohydrates; if cut into 10 slices,
each slice therefore yields 2.6 grams net carbs, a
perfectly tolerable amount.
1¼ cup almond meal/flour
½ cup coconut flour
2 tablespoons ground golden flaxseed
1 teaspoon baking powder
Sweetener equivalent to 1 cup sugar
1 tablespoon ground green tea
1½ teaspoons ground ginger
1½ teaspoons ground allspice
1½ teaspoons ground cinnamon
2 large eggs, separated
¼ teaspoon cream of tartar
1 tablespoon vanilla extract
1 teaspoon almond extract
Grated zest from 1 orange + 2 tablespoons squeezed juice
½ cup coconut milk
4 ounces cream cheese, room temperature
1 teaspoon fresh lemon juice
Sweetener equivalent to 1 tablespoon sugar
Preheat oven to 350°F.
Grease a 9” × 5” bread pan.
In large bowl, combine almond
meal/flour, coconut flour, flaxseed, baking powder,
sweetener, green tea, ginger, allspice, and cinnamon
In small bowl, whip egg whites
and cream of tartar until stiff peaks form. At low mixer
speed, blend in egg yolks, vanilla extract, almond extract,
orange zest and juice, and coconut milk.
Pour egg mixture into almond
meal/flour mixture and mix by hand thoroughly.
Pour dough into bread pan and
place in oven. Bake for 40 minutes or until toothpick
withdraws dry. Remove and cool.
For frosting, combine cream
cheese, lemon juice, and sweetener and mix. When cooled,
spread frosting over top of bread.