Almond Bread

Bread-1

This is it…insert drum roll…this is the bread everyone loves. The repeated recipe requests pushed me to build this website. It’s an addictively, delicious loaf.  Hope you enjoy it!

Ingredients

  • 2 T chia seeds in 4 oz of water – chia slurry
  • 2 C almond meal
  • 3/4 C arrowroot
  • 1 1/2 t baking soda
  • 1/2 t salt
  • 2 T apple cider vinegar
  • 2 eggs

 

Process

  • Make chia slurry by soaking chia seeds in water.  Mix well to avoid clumps.
  • Preheat oven to 350.
  • Lightly oil pan (I use coconut or olive oil).
  • Mix, using a whisk, the almond meal, arrowroot, baking soda and salt.
  • In a separate bowl mix the eggs, apple cider vinegar and chia slurry.
  • Combine the wet and dry ingredients.  Mix until there are no lumps for about 1 minute.  The mixture is thick; no extra liquid is required.
  • Pour mix into the pan.
  • Bake for 40 minutes until the bread has a nice, firm golden top and the edges are pulling away from the pan.
  • Let bread cool in the pan and remove once totally cooled.
  • Tip = if you double the recipe, which I often do, you will need to add more baking time.  Expect to add about 10-15 more minutes.  Watching the color and firmness is beneficial as cooking times may vary.

 

Makes one well rounded magic pan (7.5 by 3.5) loaf.

Credit

The above recipe was inspired by a Tania Hubbard recipe.  When posting this I found the original link broken, however with more searching I discovered she also modified her original recipe and has since reposted it here.  Now the recipes are quite similar.

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