I love almonds and although skeptical that this would turn out well, had to try it. I'm so glad I did! This little bread (it doesn't make much) is delicious and of course, screams 'almond'. I used two 5x3" loaf pans and that worked well. The bread isn't sweet like a quick bread but tastes a little sweet from the natural sweetness of the almonds and the vanilla and honey I used. I didn't have almond butter at home so I just spread it with raspberry jam and it was delicious that way. DS had his plain and liked it. If you love almonds give this a try and if you need a gluten free treat, this is great.
chefly
Simple Bread
2-1/2 cups blanched almond flour (not blanched and finely ground almonds)
1/2 teaspoon celtic sea salt (plain sea salt)
1/2 teaspoon baking soda
3 eggs
1 tablespoon agave nectar (honey)
1/2 teaspoon apple cider vinegar
(I added 1 tsp. vanilla)
1. In a large bowl, combine almond flour, salt and baking soda
2. In a medium bowl, whisk the eggs, then add agave and vinegar
3. Stir wet ingredients into dry
4. Scoop batter into a small (approx. 6 x 3 inch) well greased loaf
pan
5. Bake at 300 degrees for 45-55 (35-40 min. on the middle rack~chefly) minutes on bottom rack of oven;
until a knife comes out clean
6. Cool and serve
Makes 12 slices
This lower-carb, higher-protein, gluten-free bread is a cinch to make.
It is especially tasty toasted with a smear of almond butter, my
favorite raspberry jelly and a sprinkle of salt.(not my comment~chefly)
(mine made two 3x5" loaves) very tasty and did rise almost to the edge
of the pan. Good plain or with raspberry jam.
I ground the finely ground almonds a little more fine in my "spice
grinder/coffee mill"~chefly