As an extra bonus, when I put this in a program, it turns out that the bread by iteself before even adding butter is
VERY LOW CARB, VERY NIGH FAT as in
71.22 % fat,
14.39 % protein, and
14.39 % carbs (less because of the fiber content i.e. effective carbs).
with the added advantage that one gets all the lignans, phytonutrients and fiber from the whole (ground) nuts (almonds) whereas if one just put almond oil on salad, the healthy lignans, phytonutrients and fiber would be missing.
I couldn't find anything about whether baking with almond flour damages the oils, but baking with flaxseed (as opposed to flax oil) does NOT damage the oils especially in bread ...something about the moisture inside the bread etc. and how high the heat in oven is, etc. I did find the following article (link) that explains why it is okay to bake with flaxseeds (which have a whole lot more fragile polyunsaturated fat than almonds). Thus if the oil in flaxseeds is not damaged if baked, the oil in ground almonds certainly shouldn't be either.
Also heating (as in baking) the nuts or soaking the nuts removes the phytic acid. Here's a link from Mark's Daily Apple talking about that.
In summary, this is a very healthy low carb, high fat recipe. I keep saying over and over that my short stay in the vegan community revealed to me at some level (that I keep trying to piece together) that the healthy, slender vegans don't realize it but often inadventently eat a high fat, low carb diet because of all the nuts and greens they eat.
Obviously this recipe is not vegan because of the eggs, but is ideal for any laco-octo vegetarians. It has enough protein (with all the essential amino acids). Eat 2 or 3 slices of this bread with some salad...and that's a whole meal. No meat necessary. In fact adding meat would change the percentages. Jimmy went for 80% fat in his recent n=1 experiment.
Since I want to do this as a lacto-octo vegetarian, I get really excited about recipes like this!