A recipe for grain-free, gluten-free, homemade roasted almond butter bread with cacao nibs, unsweetened coconut flakes, flaxseed, banana, maple syrup, eggs.
coconut oil for greasing the pan
1cuphomemade roasted almond butter,alternatively use store bought (250 ml)
1tablespoonpure maple syrup
1large ripe banana,mashed
1/3cupalmond meal/flour(35 g)
2tablespoonsraw cacao nibs
2tablespoonsunsweetened coconut flakes
Preheat oven for 350°F / 175°C. Grease a 9 x 5" loaf pan (23 x 13 cm) well with coconut oil.
Using a wooden spoon, mix together the almond butter, maple syrup, eggs and banana in a large bowl until smooth. Next add almond flour, salt, baking soda, flaxseeds, cacao nibs, and coconut; mix together until combined.
Spread the mixture evenly into the prepare loaf pan (garnish with more cacao nibs, if desired) and bake for 45 minutes, or until golden brown on the edges and a toothpick inserted into the centers comes out clean.
Take out of the oven once cooked and let cool on a wire rack for at least 45 minutes before removing from the pan. Let cool completely before slicing.
If you choose to make the bread without banana, I recommend increasing the maple syrup to 2 tablespoons for a little extra moisture and sweetness. Both versions are super tasty! Almond meal can also be replaced with polenta (cornmeal) at the exact same ratio, if needed.
For storing, I suggest using a bread box or plastic bread container. Any longer than 3-4 days, then it's probably best to freeze it. Just slice the rest of the loaf and wrap each slice well, then place in the freezer. This way you can use one slice at a time!