from 'the joy of gluten-free, sugar-free baking'
make 10-12 slices
用料
| almond flour | 3 cups (12 oz / 340 g) |
| pecans or your favorite nuts, raw or toasted, chopped into small and medium-size bits | ¾ cup |
| Splenda | ¼ to 1 cup |
| baking powder | 4 teaspoons |
| xanthan gum | 1 teaspoon |
| salt | ½ teaspoon |
| eggs | 4 |
| unsweetened soy milk or other milk | 1 cup (8 oz / 227 g) |
| salted butter or margarine, melted | ¼ cup (2 oz / 57 g) |
Any Nut Bread的做法
Preheat the oven to 375°F (191°C). Line the bottom of a 4½ by 8-inch loaf pan with parchment paper, then mist the pan with spray oil.
In a medium bowl, combine the almond flour, pecans, sweetener, baking powder, xanthan gum, and salt and whisk until well mixed.
In a large bowl or the bowl of an electric mixer, combine the eggs, milk, and butter and whisk or mix with the paddle attachment at medium-low speed until thoroughly blended. Add the flour mixture and stir vigorously with a large spoon or mix at medium speed for 1 to 2 minutes. Scrape down the sides of the bowl, then stir even more vigorously by hand or mix at medium-high speed for 1 to 2 minutes to make a thick, sticky, somewhat aerated batter.
Pour the mixture into the prepared pan. bake for 35 minutes, then rotate and bake for about 35 more minutes, until golden brown and springy when pressed in the center and a toothpick inserted into the middle of the loaf comes out clean.
Let the bread cool in the pan for at least 5 minutes before turning out the loaf. Let cool on a wire rack for at least 15 minutes before slicing and serving.
