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!
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!
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.
Geinspireerd op: Gezond Leven Van Jacoline