When we discovered that my husband was intolerant to wheat/gluten, I searched the internet to find an alternative as he really didn’t like the gluten-free products found in the local supermarkets.

There are many different recipes for Almond Bread but with a few tweaks here and there, the following one is made frequently in our household and there are always plenty of slices packed away in the freezer.   This is a lovely moist bread which is very filling.

INGREDIENTS:

¼ cup arrowroot
¼ cup almond flour
¾ cup cashew butter
½ teaspoon baking powder
½ teaspoon salt
4 large eggs
Chia seeds
Small amount of melted coconut oil

METHOD:

Brush a small loaf tin with melted coconut oil and pour in chia seeds. Swill around until all sides are coated. Tip the loose seeds back into their packet.

Loaf tin coated with Chia seeds

Beat the eggs and butter together until light and well blended.
Mix all the dry ingredients together then add to the wet ingredients and quickly blend.
Pour batter into tin.
BAKE: 350° for about 30 minutes or until a toothpick comes out clean.
Turn out and leave to cool.

Almond Bread

I prefer to use a small loaf tin; the top measuring 16cm x 10cm and double the recipe so that I can bake two at a time.  I have increased the amounts and baked in a larger tin but don’t seem to get the ‘rise’ so well.

The Chia Seeds add a lovely crunch  and also make the bread extremely easy to turn out.

Almond Bread goes exceptionally well with both sweet and savoury dishes.  We use it under poached or scrambled eggs,  served up with some nut butter or eaten on its own.  I slice the loaves and freeze it in two-slice packs.