Easy Almond Butter Bread

This recipe is from Satisfying Eats, a blog with grain-free recipes. 

This is a very basic bread recipe and you could actually use this for sandwiches.  It won't be a sweet bread unless you add more sweetener. 

The one thing you should pay attention to is that she uses a smaller bread pan to make this, or many people double the recipe in order to get a larger loaf.  However, I decided to go ahead and cook them up as muffins and they turned out awesome but they're kinda small to make sandwiches out of but that's what cream cheese is for! 

I think next time I'll not only make it sweeter but try adding some banana or dark chocolate chips to see how those turn out.  Enjoy!

 

Easy Almond Butter Bread

recipe courtesy of Satisfying Eats

1 cup natural almond butter, smooth

3 eggs

1 tablespoon vinegar

1/2 teaspoon baking soda

1/4 teaspoon salt (if PB already has salt, you can omit)

2 servings Stevia (to taste, more if you want sweeter bread)

Preheat oven to 350.

Loaf Version:

Blend all ingredients in large bowl until smooth, about 1 minute. 

Pour into a loaf pan lined with foil for easy removal.  Using a 8.5 x 4.5 inch pan will make the bread rise a little higher.

Bake for 22-25 minutes or until toothpick comes out clean. (Times will vary based on different ovens.  Just don't over bake or it will be dry).

Remove from oven and allow to cool for 5 minutes.  Then remove foil and cool on rack.

Muffin Version:

Blend all ingredients in large bowl until smooth, about 1 minute. 

Scoop into muffin tins, filling each space halfway.  Smack the pan against the counter to make the batter settle down and behave, and also to get rid of air bubbles.

Bake for 12-15 minutes or until toothpick comes out clean. (Times will vary based on different ovens.  Just don't over bake or it will be dry).

Remove from oven and allow to cool for 5 minutes.  Then remove and cool on rack.

Makes about 8 muffins.