I found this recipe on The View from Great Island while hunting for low sugar recipes using almond flour. Before our lower carb diet I used to regularly bake a banana nut bread for Matthew to eat with his second cup of coffee at work. I switched it up sometimes with a pumpkin loaf in the fall or a zucchini bread in the summer. It's been so long since I've baked a quick bread that even Mateo noticed. He also loves Mama's banana bread.
When I came upon this recipe the skies cleared, the sun shown brightly, and birds everywhere began singing a new song. Just kidding, but I knew I had stumbled onto something wonderful. I can just tell with recipes now. This bread did not disappoint.
What Matthew and I love about this bread is that the batter is basically in existence to hold together a whole bunch of nuts and dried fruit. Thank you Sue from The View from Great Island. You have totally made our year.
I toasted my nuts to get the best flavor out of them.
I chopped up some cranberries, golden raisins, figs, and prunes.
I mixed up my almond flour batter,
... added my nuts and fruit,
... poured the batter into a parchment lined tin, and baked for 40 minutes.
 |
| My baked beauty. |
Wrap the bread in foil and keep it in an airtight container or ziplock bag in the fridge overnight.
 |
| Look at all those nuts and fruit. |
Slice it the next morning to set yourself up for a spectacular day. I store all my quick breads in the fridge wrapped in foil and in a ziplock bag and usually slice as I go each day. They just stay fresher that way.
My morning slice always gets toasted and buttered. Sooooooooooooooo good!! I wanna try a version with pistachios, dried cherries, and dark chocolate chips.
Visit The View from Great Island for this recipe.
No comments:
Post a Comment