Fuel Award – Best Recipe of Year One – Almond Bread

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Fuel ignites. It excites. It’s a catalyst and propellant. The Almond Bread recipe pushed me to start this website and it’s taken on a life of its own. Always a favorite, I’ve watched people eat an entire loaf straight out of the oven. I make double and triple batches, as one loaf isn’t ever enough.

Here’s the recipe from June 5, 2016.


  • 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


  • 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.


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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