Having eschewed grains for over two years now, I really have no desire to consume bread at all these days.
Sure, there are times when I remember the utter deliciousness and satisfying pleasure of densely toasted and super thick slabs of whole grain bread, slathered in fresh ground peanut butter and raspberry preserves. Or, I fondly picture a warm steamy hunk of oaty-bran goodness, paired with the nuttiness of manchego cheese and a liberally salted tomato. Oh, those were the days….
But, no, not really. I don’t “miss” bread. There are so many other wonderful options that make me and my tummy feel a whole lot better.
It’s worth it. Trust me.
That said, once in a while it’s a nice treat to bake at home.
So go ahead, smear on some Kerrygold and enjoy this treat as toasty warm.
…or even treat yourself to some PB&J. I just might do that myself!
1 1/2 cups almond flour
2 Tbs. lemon juice (or the juice of 1 lemon)
3/4 tsp. baking soda
1/4 tsp. sea salt
4 Tbs. honey
2 tsp. vanilla extract
1 tsp. cinnamon
Mix the eggs in a large bowl with a stand mixer on medium speed until the eggs are whipped and fluffy, about 3 minutes.
Into the eggs add the almond butter, lemon juice, baking soda, salt, honey, cinnamon and salt. Mix for another 2-3 minutes on medium speed.
Pour batter into parchment lined loaf pan and bake for 48-50 minutes. Halfway through baking time, cover loosely with foil to avoid over browning.