There’s nothing to say about this bread, except: it’s EXCELLENT.
My picky eater can eat the whole loaf in two days – it means everything.
It’s absolutely divine warm, straight from the oven. Once cool, it holds its shape well, so feel free to carry it around for a breakfast on-the-go or a mid-afternoon snack.
Shopping list :
- almond flour
- large eggs
- avocado oil
- lite coconut milk
- honey
- peanut butter (crunchy if possible)
- baking soda
- salt
- gelatin
- vanilla extract
- apple cider vinegar
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Peanut butter loaf/bread
Comfort snack and awesome breakfast.
Ingredients
- 235 g almond flour
- 3 large eggs
- 75 g avocado oil
- 75 g lite coconut milk
- 125 g honey
- 240 g peanut butter (crunchy if possible)
- 1 tsp baking soda
- 1 pinch salt
- 1 tsp gelatin
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions
- Preheat oven at 180°C ( 350°F).
- Install the paddle attachement on your stand mixer.
- Add in a bowl, in this order: eggs, honey, coconut milk, gelatin, vanilla, apple cider vinegar, and mix thoroughly.
- Add almond flour and baking soda, and mix 30 seconds on high speed. You want the baking soda to be distributed in the batter, but once the baking soda will touch the vinegar, bubbles will form. You want to keep all the bubbles inside the dough to get a light texture, so don't overmix.
- Pour in a loaf mould and bake for 40'. Lower the oven temperature to 315°C and bake another 15-20' ( a knife inserted in the center should come out clean).
- Enjoy warm is possible.
Notes
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