Standard
- ¾ cup melted butter
- ½ or ¾ cup coconut sugar (or maple syrup)
- 3 eggs
- 1 tsp almond extract
- ½ tsp vanilla extract
- 1 cup whole wheat flour
- 2 cups finely ground almond flour*
* If you don’t have almond flour, all 3 cups can be wheat flour. Almond flour should be stored in the freezer.
Variation 1: Dessert Almond
- 1 chunk of almond paste (mix in right after the butter)
- ¼ cup sliced almonds
Variation 2: Cranberry
- ½ cup dried sweetened cranberries
- ¼ cup sliced almonds
Variation 3: Apple Raisin Walnut
- 1 apple, shredded
- ¼ cup raisins
- 1 tsp cinnamon
- ¼ cup chopped walnuts
Variation 4: Blueberry Lemon
- ¾ cup frozen wild blueberries
- 1 tbsp lemon juice
- ¼ cup chopped pecans (optional)
Instructions
- With a whisk or an electric mixer, mix the melted butter and coconut sugar together.
- Add eggs and extracts and mix well. Finally, mix flour and almond flour in until well incorporated. If doing one of the optional variations, mix in add-ins.
- Divide between two oiled bread pans and smooth flat.
- Bake at 350˚F for 30 minutes, or until lightly golden (up to 40 minutes if using maple syrup).
- Feel free to play around with this recipe and come up with new flavor combinations!
Thank you for this. I made the apple raisin cinnamon walnut variety. I should have made a double batch. My husband loved it so much he didn’t want to share. Haha! It is moist and perfect. My granddaughter even loved it, and she is picky. I did use honey as the sweetener. Thank you. This is Jon’s new favorite unleavened bread.
—Becky Diesner (Missouri)
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