FAST Almond Butter Bread, Grain-Free, Egg-Free Option

By coffeycake

Ingredients

• 1 cup almond butter (oils mixed in well to avoid an oily bread)
• 4 eggs or 4 flax or chia seed eggs (4 T flax or chia seed with 3/4 cup water mixed together and allowed to gel for about 5 minutes)
• 1/4 honey (use maple syrup for a vegan alternative)
• 2 T cinnamon
• 2 t vanilla extract
• 1/2 t sea salt
• 1/2 t baking soda

Details

Servings 16
Preparation time 5mins
Cooking time 27mins
Adapted from practical-stewardship.com

Preparation

Step 1

If you are making your own egg replacement, make that first so it has time to gel like an egg.

Combine all ingredients into a medium bowl, and mix until well combined.

Place dough in a greased 8x8 pan.

Bake for 22 minutes at 350 degrees or until a toothpick comes out clean. If you are baking with the egg replacement, it will take longer to bake, approximately 30-35 minutes (can cover with foil to avoid burning).

You will get a much fluffier bread if you bake this with actual eggs.  The “flax egg” and “chia egg” is a great alternative, although, the bread doesn’t have the same rise and you have to bake it longer, but it still tastes great if you need to be egg-free like my husband and I right now.  If you use the “chia egg”, the texture of the seeds remains and reminds me of baking with poppy seeds as you can see below.  All versions of the almond butter bread have turned out moist, but the breads with the “flax egg” and “chia egg” are extremely moist.

*NOTES*

Food Storage, Prep, & Additions

You can eat this as you would a banana bread or zucchini bread, so it makes a great breakfast, snack, and even dessert. We have eaten the bread with no cook strawberry blender jam or just plain. In the above picture I added 1/4 cup of cocoa powder and a couple of tablespoons of chocolate chips to make a Double Chocolate Almond Butter Bread. The kids thought I made brownies, and I just kept my mouth shut as I handed over their snack to them.

Have you tried running your chia seeds through a coffee grinder before making a gel egg. I found this removes the poppyseed texture from dishes where it’s not wanted and speeds up the gel process. Other than that it didn’t have any negative impact on my gel egg. I even use white chia seeds if I don’t want to impact the color of my end product.