Last week I was dying for another batch of some kind of baked-paleo-goodness. But without time to get to Trader Joe’s (my new FAV source for blanched slivered almonds which I use a coffee grinder to puree into almond flour), I had to make use of my limited resources.
My brother had told me about a paleo bread recipe that used a base of almond butter (instead of almond flour). I was intrigued. All I had was a jar of crunch Barney Butter, a.k.a. the best almond butter on the planet, b/c it actually tastes like peanut butter. And, unfortunately I only had 2 eggs, but I figured that with my crunchy Barney Butter and subbing in some flax+water for eggs I could make something work.
It’s pretty simple:
- 16-oz. jar creamy almond butter
- 6 eggs
- 2 teaspoons baking power
- ½ teaspoon salt
- ¾ cup warm water
And bake on 325 for about an hour.
I substituted in my 4 flax TBs + 6 TBs of hot water, warmed up and dumped in my Barney Butter and got to mixing. I did a pretty messy job of lining the loaf pan with parchment, but at least it didn’t stick!
The other thing it did not do very well was bake it. I had tackled this baking project on a work morning, desperate for something other than meat that was paleo-friendly to eat for breakfast. Only problem was, I kept adding a few more minutes to the timer, only it kept needing more.
Finally I sliced off an end, turned off the oven, and went to work, hoping the still warm oven would finish the job.
Well, it only sort of did. The bread’s not bad, but I wouldn’t serve it to anyone else. The problem is that the flax substitute kept the center from cooking properly. I’m not sure why this is, but tried subbing with flax in another recipe last night–disaster. Needless to say, I think I’m going to start keeping at least one carton of eggs on hand at all times!