I love almond butter. I spread it on toast, smear it on apples and bananas, add it to smoothies and oatmeal, and sometimes, eat it all by itself. It’s like heaven in a jar. And almonds are supposed to be good for you...
I found the recipe for this bread in Clean Eating magazine. It was originally called Honey Almond Sunflower Loaf, but I decided it should be called Almond Butter Bread. It seriously tastes like almond butter, at least, in my opinion. I don’t have any food allergies, and I’m not a vegetarian, but I still like that it’s also gluten-free, soy-free and dairy-free.
You should make it. Soon.
Almond Butter Bread
Adapted from the Jan/Feb 2010 issue of Clean Eating Magazine.
1 cup almond meal
3/4 cup buckwheat flour
1 1/4 cups quinoa flour
3 teaspoons baking powder
2 eggs whites
1 cup unsweetened almond milk
1/3 cup oil (I used coconut)
2 tablespoons raw organic honey
1/4 cup plus 1 tablespoon unsalted sunflower seeds
Preheat the oven to 350℉.
Mix the first four ingredients together in a bowl. In a separate bowl, whisk together the next five ingredients. Add the 1/4 cup of sunflower seeds to the wet ingredients. Then, combine the wet and dry ingredients.
Spray a 9-inch loaf pan. Then, pour batter into the pan and bake for 40-45 minutes, until a toothpick inserted into the center comes out clean.
I’ve made this bread two times, and both times, it has split and risen in an odd way. It still tasted great and was very pretty! I ate this bread with butter and jam. It would go well with savoury things as well.