Preparing for some exciting changes in my life at the start of the year, I’m left with less time in the kitchen than usual. Fortunately, I have a lot of go to recipes that don’t require a lot of time or fuss. I plan on passing some of these onto my amazing little brother who is moving 10 minutes away from me in January. I couldn’t be more thrilled! He’ll be attending university here and will probably need a little help in the healthy fast food department. This almond hazelnut quick-bread will be super fast and delicious without all the fuss associated with making regular gluten-free bread. There’s no yeast, starches, grains, gums or mess. Just a simple and delicious earthy quick-bread with warm cinnamon undertones–perfect for dunking into hot morning coffee or dark herbal tea on a study break.
Almond Hazelnut Quick-bread
This recipe is free of: Gluten, Grains, Soy, Dairy, Peanuts, Legumes, Yeast, and Processed Sugar.
Yield: 1 mini loaf
- 2 cups unblanched almond flour
- 1/2 cup hazelnut flour
- 1 1/2 teaspoons baking soda
- 3 teaspoons ground cinnamon
- 2 tablespoons xylitol (from birch for grain-free) or 1 1/2 tablespoons agave nectar.
- 3 soy-free eggs
- Dash of fine salt
- 1/2 tablespoon of organic Apple Cider Vinegar
- 1 tablespoon melted coconut oil (plus more for greasing the bread pan)
- Preheat oven to 350 degrees F.
- Combine the wet ingredients in a separate bowl from the dry ingredients. Mix wet ingredients into the dry and mix out any clumps.
- Grease a 9×5 inch loaf pan with coconut oil and distribute batter evenly in the bottom.
- Bake at 350 degrees for 40-45 minutes. Bread is done when a toothpick inserted in the middle of the bread comes out clean.
- NOTE: This is a quickbread, meaning it will only rise slightly. It yields a more dense and nutty texture that’s great with spreads and butters, or alone.