almond bread
FacebookTwitterGoogle+PinterestShare

almond bread

Just came back from New York! Fresh & fruity in the Netherlands. Immediately busy at arrival. Woke up the next morning at 6 AM to give an online training at a large transport company in the center of the country. The training went well and as expected: in the afternoon I could only dream about sleeping! 

Last minute…

Thankfully I already made this bread in New York, otherwise I’d never made it on time. This post is for the blog swap of the month September, with deadline: September 30th 00:00. Not a good idea to bake something for the blog swop last minute and/or start experimenting just before the deadline. It happened more than once, that a recipe didn’t really turn out and I had to make something else. Ok, it’s not that I get a penalty or something when I’m to late, but a deadline is a deadline. Right?! (it’s sept 30st 23:35 ‘as we speak’)

Oatmeal almond bread

So I left this beautiful bread behind with my boyfriend in New York. Not that he minded. This bread is amazing! I choose it from Dutch foodblog Anita’s potjes en pannen. The original recipe is made with spelt flour and I used almond pulp in stead. Obviously I had stacks of it in the freezer in New York, because of all the almond milk production!

Almond paste

The bread reminds me of Christmas- or easter bread with almond paste… yum almond bread! Probably the combination of the raisins, almond pulp and dried figs make it turn out that way. I couldn’t help it, and took a big slice of this tasty almond bread with me for my flight home! A better option than unhealthy airplane food or insanely high priced airport snacks! Just bake it yourself.

almond bread

Oatmeal almondbread

Ingredients

  • 1 1/2 cup grams of oatmeal
  • 1/2 cup buttermilk or yogurt + splash of water
  • 2 1/2 cup gram almond flour or almond pulp almond milk
  • 1.5 tsp baking soda
  • 1 teaspoon cinnamon
  • 3 tablespoons agave syrup
  • 1 egg
  • 1 cup raisins
  • 1/4 cup grams of dried fruit for example figs and / or apricots (I used figs)
  • 5 tbsp sunflower seeds
  • cake pan, lined with parchment paper or greased with butter

Instructions

  • Mix the oatmeal with buttermilk in a large bowl and leave for 30 minutes.
  • Meanwhile, preheat oven to 180 degrees.
  • Mix all dry ingredients and add it together with all the other ingredients to the bowl.
  • Mix well.
  • Pour the mix in the cake with parchment paper or butter covered pan.
  • Bake for 45 minutes. Check with a toothpick if the bread is done.
  • Allow the bread to cool, then remove from the mold.

Geinspireerd op: Gezond Leven Van Jacoline

Recent recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge