Friday, August 9, 2013

Paleo Almond Butter Bread

Two disclaimers about today's recipe:

1. Almost every grain-free blogger has some variation of this bread. I'm not going to claim mine is the best or wholly unique, but I did try to make it distinctive by including some texture and making it not too sweet.

2. Please forgive another breakfast/somewhat sweet recipe; we are leaving for Cape Cod early Saturday morning so I needed to make some things that I can have on hand to stock my empty kitchen. Rest assured I have been eating plenty of protein and veggies and other "pure" paleo food. And I cannot WAIT for the farmer's market and fresh seafood on the Cape!

Now that I've gotten that out of the way, on to the bread. You can make this with any nut butter, but keep in mind the sunflower seed butter will react with the baking soda and eventually turn your bread green. If you want a more refined texture, I would suggest using sifted coconut flour as opposed to the flakes I went with today.
Paleo Almond Butter Bread

1 cup raw creamy almond butter
4 eggs
1/2 ripe banana, mashed
1 tbs. raw honey
1/4 cup unsweetened shredded coconut flakes
1/4 cup unsweetened almond milk
2 tsp. apple cider vinegar
1 tsp. baking soda
1 tsp. cinnamon

Preheat oven to 325.

Add almond butter through baking soda in a large bowl and mix well, either with a handheld or stand electric mixer.

Grease a baking pan or muffin cups and pour in batter. Sprinkle top with cinnamon and use a knife to stir the cinnamon into the top of the batter.

Bake at 325 for 45 minutes or until firm and golden.

2 comments:

  1. What happened to the rest of ingredients?? eggs, honey, almond milk, coconut flakes????????????? just mix all together and that's it??

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    Replies
    1. Hi there, thanks for the question. I actually write add almond butter THROUGH baking soda into the bowl and mix. Yes, it's basically just bake and mix :)

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