The base ingredient of this recipe may surprise you. It is none other than roasted almond butter. That's right, a nut butter is the main flour replacement in this recipe. Add in some almond flour and arrowroot powder as binding agents and the result is spectacular.
Feel free to add chopped nuts to this recipe as well. The original recipe called for pecans but I didn't have any available so omitted chopped nuts altogether.
This bread, in my honest opinion, is best toasted and spread with butter (or a dairy-free alternative). I am tempted to see if this would work for french toast; it's worth a shot.
The trick to this recipe though is the pan. You need a special sized bread pan for best results, specifically 7.5" x 3.5" Magic Line Loaf Pan. This size ensures the bread rises without sinking in the middle and bakes evenly all the way through the loaf.
So if you are ready to finally enjoy a gluten-free bread that doesn't take like rubber then let's get started !
adapted source recipe: Pecan-Raisin Bread, The Gluten-Free Almond Flour Cookbook
WHAT YOU NEED
3/4 CUP creamy roasted almond butter at room temperature
4 LARGE eggs at room temperature
1/4 CUP blanched almond flour
1/4 CUP arrowroot powder
1/2 TSP sea salt
1/2 TSP baking soda
1 TSP cinnamon
1 CUP raisins
PREHEAT oven to 350F. Grease a 7x3 loaf pan with cooking spray
IN BOWL OF STAND MIXER, fitted with paddle attachment, mix the almond butter MED speed until no lumps remain
ADD in eggs, one at a time
IN SEPARATE MEDIUM BOWL, whisk together almond flour, arrowroot powder, salt, baking soda, and cinnamon
STIR almond flour mixture into the wet ingredients, blending until thoroughly combined
FOLD in raisins
POUR batter into prepared pan and smooth top
BAKE for 45 minutes on the bottom rack of the oven, until a knife inserted into the center comes out clean.
LET cool in the pan for 1 hour