By Jessi Loerch Herald Writer
Every time I make this recipe, it seems like a miracle.
This bread has no flour. None. Yet, somehow, almond butter transforms into a light bread that’s perfect with morning coffee.
It mixes together quickly and takes about 12 minutes to bake.
This recipe is extremely forgiving. I’ve made it so many times that I just eyeball everything and I have yet to have a failure. Adjust the honey amount up or down, based on your preference.
You can also double this recipe. Just bake it in a larger pan.
Almond butter bread
1/2 cup almond butter
2 tablespoons honey
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1 tablespoon cinnamon
Preheat oven to 325 degrees.
Mix all ingredients together by hand. Put in a greased 8-by-8-inch baking pan.
Bake at 325 degrees for about 12 minutes. The bread is done when the top looks dry and a toothpick comes out clean, or nearly clean.
Store tightly covered, it keeps for several days.
Adapted from Elana’s Pantry