It was unseasonably warm in the northeast today. I wonder if this means that spring will make an early arrival! We did make it outside for a little bit so the kiddos could get some fresh air and run around. I was doing some meal planning in the morning and trying to figure out what I wanted to make for breakfast. Since my donut hole tray is on the need of replacement and I haven't made it to Michael's yet I decided to bake a bread for breakfast instead. I realized it's been a while since my last bread recipe on the blog! I went with apples because they don't seem to be on anyone's favorite list lately and we need to use them up! For this bread I used both almond and quinoa flours for a double punch of protein, a nutty flavor and a tender texture.
Here is the recipe I used:
Ingredients
1 cup almond flour
1/2 cup quinoa flour
3/4 tsp baking soda
1 tsp cinnamon
1/8 cup coconut sugar
2 eggs
2 tbsp almond butter
2 tsp vanilla
1 large apple grated
I baked the bread for 25 min at 355 F. It makes roughly 10 servings.
I will be serving the bread with almond butter for breakfast and some fruit on the side. There are 2.7 g of protein/slice! If you have a nut allergy, you can use coconut oil/butter or regular butter in the mix.
Hope you enjoyed this post- thank you for reading!
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