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Paleo Almond Bread with Pumpkin Seeds
Gluten-Free Dairy-Free Soy-Free Peanut-Free Corn-Free Grain-Free Sugar-Free Paleo
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Janet
06/162/2020
06/11/2020
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Rating:
Delicious! This bread has a wonderful toasty, nutty flavor. The only change I made to the recipe was to substitute Lakanto Maple flavor monk fruit sweetener for the honey. I used melted coconut oil. My batter was not super stiff. I was able to pour it into the pan. I used my favorite cast iron bread pan, warmed for a minute in the oven, greased with coconut oil, no parchment. It was done in just under 40 minutes. After cooling for 30 minutes I ran a skewer around the edges, flipped it over onto a metal rack, gave the bottom a few thumps and the loaf popped right out!
I used my high speed blender to swirl the flour and seeds, but needed to stop it and rearrange the flour to keep it evenly blended and avoid turning part of it into blonde almond butter. Next time I will use my food processor. And there will definitely be a next time. : )
I used my high speed blender to swirl the flour and seeds, but needed to stop it and rearrange the flour to keep it evenly blended and avoid turning part of it into blonde almond butter. Next time I will use my food processor. And there will definitely be a next time. : )
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