Honey Almond Flax Breakfast Bread Recipes

ALMOND FLOUR BREAD

Steps:

• In a small microwave-safe bowl, heat the coconut oil in 15-second bursts, just until it melts. Set aside to cool to room temperature.
• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a 9x5-inch baking pan with nonstick spray. Line the pan with parchment paper so that the paper overhangs both sides, then lightly coat with spray again.
• In a large mixing bowl, whisk together the almond flour, flaxseed meal, baking soda, cinnamon (if using), and salt. In a separate bowl, whisk together the eggs, egg white, honey, apple cider vinegar, and cooled coconut oil until smooth. And the wet ingredients to the dry ingredients and, with a whisk or rubber spatula, stir until well combined. The batter will be thick and wet, like a muffin batter. Transfer to the prepared loaf pan and smooth the top.
• Bake until the top is toasty golden brown and a toothpick inserted in the center of the loaf comes out clean, about 35 to 40 minutes. Place the pan on a cooling rack and let cool in the pan for 10 minutes. Transfer from the pan to the rack (use the parchment overhang) and let cool completely. Slice and serve.

ALMOND FLOUR BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan lightly.
• Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until smooth dough forms. Transfer to prepared loaf pan.
• Bake in preheated oven until top is golden brown, about 40 minutes. Cool in loaf pan 10 minutes before transferring to a wire rack to cool completely.

HONEY ALMOND FLAX BREAKFAST BREAD

Steps:

• Preheat oven to 350°.
• Cream together egg whites, sugar, vanilla, oil, applesauce, and buttermilk, for one minute with a whisk or electric mixer.
• Crush the cereal in a large ziplock bag with a roller or flat surface until coarse small chunks.
• In a separate bowl from the liquid mixture, combine cereal, flour, powder, soda, and salt.
• Mix into wet ingredients on low speeduntil blended (don't overmix).
• Let set for 15 minutes.
• In a sauce-pan, over medium-high heat, stir together honey, cream cheese, butter, almond extract, and salt, and bring to a boil for 2 minutes while stirring constantly. Be careful not to burn.
• Remove from heat and stir in the cereal, almonds, and flour until mixed.
• Pour thickened batter in a 9x5 or other square/rectangular pan, do not add topping.
• Bake for 30 minutes.
• Remove from oven, sprinkle topping on top, and insert back into ovenfor 20 minutes.
• Test center with woodenpick until it comes out dry. Do not overbake, bread will firm some as it cools.