by Holly Noll
1/2 c Vital Wheat Gluten Flour
2 TBS Chickpea Flour
2 TBS Flax Meal
1 TBS Baking Powder
1/2 tea Cinnamon
1/4 tea Nutmeg
1 TBS Creamy Nut Butter (I used Maple Brown Sugar Whipped Jif)
2 TBS Liquid Sweetener (I used Sugar Free Torani Vanilla)
1/2 c Unsweetened Vanilla Almond Milk
Consider adding a TBS Psyllium Husk to the recipe for more fiber and bulk
I’ve been on a kick of craving PB&J’s lately and wanted some macro friendly bread that didn’t cost an arm and a leg while being shipped, (read obviously not fresh) from far away. This bread is fluffy, delicious and super easy to make. It comes out as 4 squares, so obviously a bit different from bread but it does the job just fine. Make sure to not over mix the dough as gluten forms stronger bonds as it is mixed and will become more and more chewy, rather than fluffy. Remove the sweetener and add different spices, salt and maybe some nutritional yeast for a more savoury bread.
Mix together dry ingredients. Add nut butter, almond milk, and sweetener. Mix BRIEFLY with a wooden spoon until combined, fluffy, and it should pull away from the bowl. Spray a 9×9 baking pan with spray coconut oil, add the batter to the pan and press into pan using either an offset spatula or a spoon until it is evenly distributed to all corners of the pan with no holes. Put in a preheated 355* oven until the top begins to brown, and the sides pull away from the pan, this should be about 12 minutes. To be sure, poke the center of the bread with your finger, if it springs immediately back, it is ready, if it squishes or doesn’t feel solid, let cook for a bit more. Remove from oven and let cool for 3 to 5 minutes then turn over onto a cooling rack and let cool completely before cutting. Makes 4 servings.