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
1/2 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” x 5” bread pan.

In large bowl, combine almond meal/flour, coconut flour, flaxseed, baking powder, sweetener, green tea, ginger, allspice, and cinnamon and mix.

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.

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Comments & Feedback...

  1. Jana

    If only I weren’t allergic to green tea. This sounds delicious.

    I say allergic because anytime I drink green I turn bright red and feel like I have a sunburn. Not sure why that is, but it’s uncomfortable.

  2. Jitka

    I would rather use walnut meal because all almonds in the US are sterilized – even organic ones – by a cancer causing agent. Is it possible to use walnuts in this recipe?

  3. JillOz

    Nice looking recipe, Dr Davis!!

    If you make this recipe in large amounts, can you freeze it?

    By the way, there are lots of tasty green tea varieties around, with blackberry etc added.

    • Dr. Davis

      While I’ve not tried freezing it, Jill, I suspect that it holds up perfectly well, as with most of these recipes.

      Let me know if you experience otherwise, please~

  4. JillOz

    Speaking of recipes, I’ve just made the quickest choc mousse in the world!
    A couple of spoons of thickened cream.
    Several spoons of chocolate powder.
    Mix thoroughly with your teaspoon..
    Eat to your satisfaction.

  5. Mary Beth Duggan

    Hi Dr. Davis,

    Is your Track you Plaque cookbook wheat and gluten free as well? I heard you were coming out with a Wheat Belly cookbook and was wondering if this was it. Thanks!!

    • Dr. Davis

      Hi, Mary Beth–

      The Track Your Plaque cookbook is indeed wheat and gluten free.

      The Wheat Belly Cookbook will be coming out December 24th, 2012. It will be full of great wheat-free recipes!

        • Shelly

          I went ahead and pre ordered the Wheat Belly Cookbook: 150 Recipes to Help You Lose the Wheat, Lose the Weight, and Find Your Path Back to Health through Walmart online.

  6. KatSu

    Dr. Davis… please clarify the measurement for the ground cinnamon. All it states above is “1½ ground cinnamon.” Do we use 1½ teaspoons? Looking forward to making this recipe. TIA

    • Dr. Davis

      I would just try leaving them out, Vicki. You might have to cut back on liquids, however, to compensate.

      Alternatively, you could increase one of the other “flours,” like the ground almonds.

  7. Jeff

    Thanks to a friend who gave me your Wheat Belly book, I’ve been wheat and gluten free now for about 3 months. I started at 340 lbs and have now lost 43 lbs as of today. I still have a long way to go and find that I am settling into a low carb/low glycemic approach that is tied to the wheat and gluten free foundation.

    I’ve recently been using Unsweetened Flax milk (Good Karma is the brand at my store) as my go to beverage for those times I would use to grab the traditional dairy milk. At 1 carb and zero sugars it’s a nice way to still maintain my dairy concept without endangering my overal daily carb count. Additionally, the taste is very close to skim milk in that it’s very mild and tends to absorb the flavor of whatever I have mixed with it or am eating alongside it. I prefer this to the Almond milk which can be at times a little off putting for my taste buds.

    The Ingredients are : All Natural Flaxmilk (Filtered Water, Cold Pressed Flax Oil), Tapioca Starch, Tricalcium Phosphate, Canola and/or Sunflower Lecithin, Natural Flavors, Sea Salt, Guar Gum, Xanthan Gum, Carrageenan, Vitamin A Palmitate, Vitamin D2, Vitamin B12Ingredients:

    As I’m typically having a cup about 3 times a week as a beverage and am considering using it as a cooking ingredient, my question is, do I need to worry about the Tapioca Starch. Given what I’m seeing on the nutritional side, I can’t determine whether this is a safe beverage or not.

    Have you used it?

    Regards and thanks.


    • Dr. Davis

      Very nice on the weight loss, Jeff!

      No, I have not tried the flax milk. However, given the minimal carbohydrate content, it sounds like the tapioca starch is a minor component. I think you’re good.

      And you cannot argue with success!

  8. Hello do you have an opinion regarding cooking nut products at a high temperature and how that affects the polyunsaturated fatty acids?

    • Dr. Davis

      Yes, it likely does, though I’ve not seen any analyses to quantify.

      Should you come across some data, please let me know.


    I can’t see that any of the other folks leaving comments have actually tried the recipe.

    I’m a relatively experienced cook, and followed recipe exactly except for cutting sweetener in half. I can’t help but think there’s a typo or some other major problem with this recipe.

    First tip-off to problem: the “dough” doesn’t “pour” — I had to spoon it out and smooth it over. Rose very little. It doesn’t taste bad — seeing how dry it was, I made sure to take it out of the oven before the full 40 minutes, so it’s still a little moist.: Orange, almond and spice combination is good. Reminds me of a cake-y version of a linzer torte base. I still may be able to serve it with whipped cream or ice cream. I think it will need more moisture than the cream-cheese frosting.

    I sure hope the other recipes are better tested. Especially since almond flour is expensive, and this was not a super quick recipe to make…

    • Dr. Davis

      This was precisely the struggle I encountered in my many tests.

      I chose to post despite this shortcoming, since I thought it was still a nice way to 1) enjoy a wheat-free, though heavy, piece of dessert bread, and 2) enjoy green tea.

      If you find a way to improve on the “rise,” please let us now how you did it. In the more recent recipes I’ve been working on, chemical leavening with combining a base (baking soda) with an acid (citric acid, lemon juice, vinegar, seltzer) has assisted in rise, but this recipe was not so easily accepting of this.

    • CJ

      First, WB (Wheat Belly) baking is quite different from the baking experience with wheat flour. One cannot expect the same, but different. It’s more just different. I have been making “breads”, muffins, and waffles for several years now and we enjoy the products but there are significant differences in taste, texture, and technique! I primarily use almond flour/meal and ground flax seed. The flax seed thickens the batter and it gets very sticky/viscous, so having to “spread” is not uncommon. Also, “rise” is much more subtle, nothing like the wheat flour experience. The more you do the more you’ll understand this new process. We have found most things, regardless of appearance, to be very edible and enjoy the occasional variety.
      My husband loved German Chocolate cake and I would make him one each year for his birthday. This year I hit a home run with German Chocolate Cheesecake (I did cheat and make the topping with some sugar as I normally use Xylitol and was not certain how it would work in a cooked (butter, sugar, egg) topping. We just use a bit onto of each piece to give it that German Chocolate flare. (I used 100% unsweetened chocolate melted & mixed with coconut oil to add to cheesecake batter and dried raw coconut flakes in the topping. Sweetener in the cake was Xylitol).

  10. Lisa Patricia

    Hi There,
    Just made this recipe, but used 12 muffin tray instead of loaf pan. I like using muffin sized to make freezing smaller portions easier for grab and go snacks. Baked for 30 minutes and turned out great. Love the orange flavour. Really is refreshing.
    I have read “Wheat Belly” and for the most part I follow the principles. I am not overweight, but cutting wheat out of my diet has cured me of constipation and bloating aching tummy issues.
    I religiously eat the hot flax cereal everyday. I love it – for sure it’s the breakfast of champions. I alternate different nuts and sweeteners and also add chia seeds.
    Looking forward to the “Wheat Belly Cookbook”

    • Dr. Davis

      Thanks for the feedback, Lisa!

      I’m also looking forward to getting the Wheat Belly Cookbook out to everyone. It will help many people who struggle with converting to the wheat-free lifestyle. You will be especially happy, I believe, with the Wheat Belly Bakery section!

  11. Suzanne

    My bread also was very dry and did not “pour” into the loaf pan. After baking for 30 minutes, I flipped it over to get it out of the pan and half of it fell apart all over the place. Like jhitch has said, since this recipe requires many ingredients and time, it would have been nice to have foolproofed it first. I have to say, I’m a bit disappointed. Do you have any other recipes to restore my faith??

    • Dr. Davis

      Well, first of all, Suzanne, these recipes are not designed to create “faith” in anything.

      If your dough is too thick, simply add more liquid.

  12. Roma

    Try these quick & easy Biskits! Will satisfy those desperate cries for bread.
    Received the “Recipe Seal of Approval” from my WB friends & family! =)
    In a small bowl whisk: (you can substitute ¼ cup Sour Cream)
    ¼ cup Whole Cream
    1 TBL Vinegar
    Combine dry ingredients:
    1 cup Almond Flour
    2 tsp Baking Powder
    1 tsp Guar Gum
    ¼ tsp Salt
    Cut into dry mixture with a fork:
    2 TBL Butter softened
    Beat until stiff peaks form:
    2 Egg Whites

    Preheat oven to 375°
    Grease muffin top pan or prepare a cookie sheet with parchment paper.
    Combine dry & wet ingredients, mix well by hand. Divide equally into 6 portions.
    Bake 18-22 minutes.
    Split, butter or smother in Sausage Gravy!
    Refrigerate leftovers. Pop into toaster to freshen up.
    Variations: Add fresh ground pepper, fresh parsley or grated cheese. Poppy or chia seeds. Make egg sandwiches: Canadian bacon, fried egg & cheese. Use whole eggs for an eggier taste.

    • Dr. Davis

      Thanks, Roma!

      By the way, anyone making Roma’s Biskits and desires gravy, thicken your gravy with small quantities of coconut flour, rather than wheat flour or cornstarch. Works great!

    • LorLor

      I’d like to try this and several other recipes, but first a question. Can guar gum and xanthan gum be used interchangeably? My local store has xanthan gum but not guar.

      • Dr. Davis

        Yes, more or less.

        Maria Emmerich has some insights into how and when either should be used, for the finer points. But they can indeed be used interchangeably.

  13. Kathy Hall

    I made this yesterday and it was great. I actually forgot to include the flaxseed. I greased the loaf pan with coconut oil and it came out just fine. I made the frosting and kept it separate and used it like a spread after I cut the bread. These type of breads must be refrigerated before cutting and they stay together. Great recipe!

  14. Anna

    Does anyone know what I can use to replace the “nuts” in these recipes? My daughter is anaphylaxic to tree nuts and shell fish and I know that wheat is a problem. But how can I get aroubnd th nut issue? What can I use instead of the almond flour/meal?

    • Dr. Davis

      You could try ground pumpkin or sunflower seeds. This will change the baking characteristics, however, altering the quantity of liquids required or baking time. So a bit of hit and miss may be required.

      Should you give it a try, please let us know how it goes, Anna.

  15. Rock

    Just thought I’d share my breakfast cereal experience and a key to making it great that took me a while to learn. I’d struggled with what to eat for breakfast since going Wheatbelly and was hoping flax meal would replace the daily bowl of oatmeal I used to enjoy. I need something easy and quick to make that respects the Wheatbelly guidelines. I was making flax meal cereal with shredded coconut, some walnuts, occasionally adding some peanut butter, and it had no taste whatsoever. So I dropped it from my menu and either settled for a cup of coffee or, if I had more time, eggs. Then last week, for the first time, I noticed the coconut milk I’d been getting in the carton at Whole Foods isn’t actually coconut milk, it’s “coconut milk beverage.” The”beverage” part means they add other ingredients to make it thinner and more like dairy milk. But as a result it’s tasteless. So I picked up a can of pure coconut milk and another can of coconut cream and tried it the next day with flax meal and water, nothing else. Coconut milk is sweet and coconut cream even sweeter. With flax meal and some water I am now enjoying a delicious bowl of flax meal each morning. What a difference the right ingredient makes! Thought this might help others looking for a quick, tasty breakfast cereal solution.

  16. Dr.Davis,
    I seen your shakes in a maganizine and deceided to try them.I love them,first time I ever put my mind to loosing weight>I have gained about 27lbs when I quit smoking….now It is time to loose it.First time I ever used flax meal and didn’t know how good it is for you.Iam also trying to cut out my wheat.Iam enjoying this website…Thanks!!

  17. Janice

    I’m curious about a previous comment from another reader about all almonds in the U.S. including organic almonds being sterilized in a cancer causing agent. I would love to know more….as almonds are one of my ‘go to’ snacks!

  18. Darlene Johnston

    Dr. Davis:
    I have your Wheat Belly book and was wondering if there is there a menu plan you can start with for breakfast, lunch and dinner?

    • Dr. Davis

      No, I did not include a menu plan.

      Perhaps that is something I should post here one of these days!