Basic loaf in the back and blueberry in the front. I try to make them every Sunday to be used in breakfasts and lunches throughout the work week.
They look lovely! Any chance to get the recipe?
this post was submitted on 11 Mar 2024
98 points (95.4% liked)
FoodPorn
16035 readers
129 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 2 years ago
MODERATORS
Certainly. This is a recipe from Erica Kerwien That I adjusted just a little.
Basic Bread: 3/4 cup of nut butter (whatever your preference) 4 eggs 3 tablespoons of honey 1/4 cup of blanched fine almond flour 1/4 teaspoon of baking soda
mix wet ingredients until smooth then add dry ingredients. mix until smooth and pour into a 3x7 bread pan. smooth the top and let it rest for a few minutes before placing it in the oven.
i used a standing mixer, but you could also do it by hand. i also used parchment paper to make it easier to get out of the pan.
Bake at 350F for 40min or until golden. test with a toothpick.
Blueberry Bread: 3/4 cashew butter 4 eggs 3 tablespoons of honey 2 teaspoons ground cinnamon 1/4 cup of coconut flour 1/4 teaspoon of baking soda 1 cup of blueberries
mix wet ingredients until smooth then add dry ingredients. mix in only half of your blueberries trying not to mash them up too much in the process. pour into a 3x7 pan and smooth the top. drop the remaining blueberries atop of the batter and press them slightly into the batter.
Bake at 350F for 50min test with a toothpick.
—
My changes to the original recipe was just adding more honey. Then for the blueberry bread i swapped out almond flour for coconut flour. i feel that coconut flour has a more softer flavor than almond flour.
Im not all that great at cooking/baking so any suggestions to improve is appreciated.
Which nut butter do you prefer?
I tend to use either almond or cashew.
Almond to me has a bit more nutty flavor whereas cashew is like a softer butter like flavor. Depending on what i’m making determines which i will choose.
for both of these loaves I used cashew butter.
funnily, i haven’t tried peanut butter. mainly because i feel the peanut flavor would be very strong. though i should try it some time as it tends to be a cheaper option compared to almond or cashew
I would really like to try something atypical like pistachio butter, but i have a feeling it would be quite spendy.
Thank you very much!!
Seconded!
These look great!
Looks good! I've been meaning to make potato bread myself some day (but mixed with some wheat, though). What is your bread made of?
these are nut based. id love to use grains and whatnot but my body sadly does not like their company hehehe.
Looks interesting, and an interesting way to work with nuts. Always looking for other GF options and I do use almond flour in a lot of recipes.
That said, while can understand not tolerating gluten free grains such as millet, teff, sorghum, rice or corn, I’m not sure why there aren’t other flours and starches you can work with.
I’m having a hard time understanding why an intolerance would also extend to tubers (potato flour & starch; manioc - cassava flour & tapioca flour; sweet potato flour; arrowroot starch); flower seeds (buckwheat/sarrasin flour) or legumes (Romano, fava or chickpea flour) but not nuts.