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Old 06-21-2012, 01:40 PM   #61
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MAKE THIS! MAKE THIS NOW! Wow, I love this recipe! I made my own almond butter, as suggested. I used muffin top pan and they puffed up more than I anticipated. I could surely get more than 6 out of this recipe.

I'm not sure they are much different than an almond flour recipe? It looks like other baked goods made with almond flour. I might try my second batch with just almond flour and see what happens. Maybe you need the oil in the butter to keep them moist? Very good recipe, I see many possibilities for this. Thanks again!
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Old 06-21-2012, 03:00 PM   #62
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WHAT A DIFFERENCE FROM LAST NIGHT'S BREAD

Once again, thanks so much Ginaaa for answering my questions.

I used your method and put the blanched almond flour, 1.5 c.
into the food processor and started on high, using a bit of
peanut oil as it processed until it got to looking like your batter.
I used white vinegar (made a huge difference in color and taste)
used the soda and salt, but left out the sugar sub.

Let it cool way down, then cut it in half, then lengthwise and I've
got 8 perfect sandwich slices. I love it I won't be using
the almond butter. I really like using the blanched almond flour.
Good taste, and good color.

One happy woman. Can't have grains, no gluten so now I have
bread.
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Old 06-21-2012, 03:08 PM   #63
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I'm glad the almond flour worked so well for you Barbo. I noticed when I made the rolls using the almond butter they were more moist and sticky than the bread using almond flour. I liked the rolls for burgers though. Sounds like you cut your bread the same way I did too!!

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Old 06-21-2012, 07:26 PM   #64
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Barbo, can you post your recipe in recipe terms and measurements please?? Thanks.
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Old 06-21-2012, 09:54 PM   #65
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Glad to help.

Almond Sandwich Bread
Preheat oven to 350F
Grease an 8 1/2" by 4 1/2" bread pan

1.5 cups of blanched almond flour
Peanut oil (it's what I had on hand)
3 Xl. eggs
1 tbs. white vinegar
1/4 tsp. salt
1/2 tsp. soda

In food processor place:
1.5 c. almond flour
put a couple tbs. oil in the drip tube
Run the processor on high.Add more oil if
necessary until you have a nice almond butter.
Add the 3 eggs and keep running on high until
the eggs are well incorporated.
Add the vinegar,salt and soda and run just until
it's all well mixed.

Pour batter into prepared bread pan and bake
for 30-40 minutes. Mine baked in 30 min.

Let cool on rack for 20 minutes. Remove and let
it continue to cool.

My loaf did not crack. I cut it in half and then
cut it lengthwise to make four slices and did the
other half the same way. You now have 8 slices
of sandwich bread.

It toasts well and makes great sandwiches.
Tonight we toasted the "heels" and smeared them
with a drizzle of peanut butter and orange SF marmalade
made from our own oranges. Something so lovely, and
it's grain free, gluten free, sugar free and delicious.

Cannot wait to mess around with this bread.
How about caraway seeds for a 'rye' bread
Or cinnamon/pecan
Onion bread from dehydrating dry onions and adding to batter

I would love to double the recipe and have 16 slices of sandwich
bread for the freezer.
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Old 06-22-2012, 09:35 AM   #66
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Barbo thank you.
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Old 06-23-2012, 04:45 PM   #67
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I made widget's hamburger buns to use for our cheeseburgers tonight and we all liked them but my daughter said she liked these ones better. They both hold up well for burgers though!!
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Old 06-23-2012, 06:30 PM   #68
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I really like the texture of the almond butter bread. This is the I'll use.

Gina I made almond butter and chocolate chip cookies.Yum!!

And hot dog rolls.
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Old 06-25-2012, 02:12 PM   #69
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I am baking this as we speak LOL (original recipe). One loaf is all almond butter and the other loaf is 3/4 almond butter and 1/4 pnut butter. I used one whole jar of almond butter to make these so it is gone. I didn't like it by itself.
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Old 06-25-2012, 02:51 PM   #70
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Wow You didn't like them! I love them. They give the mouth feel of wheat bread to me. I use this recipe in other recipes.

Gosh Sorry you didn't.
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Old 06-25-2012, 03:13 PM   #71
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Esther

I have one caraway almond bread cooling.

One caraway onion bread in the oven.

Believe me when I say this bread is so neutral tasting that
we piled it high with pastrami, corned beef and brisket with
just mustard and some sliced tomato. They held together better
than deli rye bread. My hubs is so satisfied with this as
sandwich bread. I am thrilled.

Will report on the two new breads soon as I can.
I also found out that using oil as a starter with the almond
flour, can be replaced with sprinkles of water through the
feed tube of the processor.
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Old 06-25-2012, 03:38 PM   #72
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Wow that's really great. I can't wait to hear how your 2 loaves come out.
I also use a stick blender to mix this bread recipe. YAY!!!!!
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Old 06-25-2012, 04:52 PM   #73
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Almond/Caraway/Onion Bread

The two loaves came out very well. All sliced for
sandwiches. I feel really rich to have 16 slices of bread.
Have you noticed that the longer it's in the fridge the better it gets?

I'm working on raspberry scones right now.

Will report later.
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Old 06-25-2012, 05:57 PM   #74
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subscribing. YUM.
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Old 06-25-2012, 07:11 PM   #75
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Esther, on my original post I meant I didn't like almond butter by itself and was glad there was a recipe to use it up. However, I have tasted both loaves and they are fine tasting, but I can't see using it as a bread for sandwiches as the OP commented because the nut taste comes through. I can see it used in place of nut bread at a holiday gathering or toasted maybe for breakfast bread. I doubt I make it again. I may need to try the other tweaks, especially Barbo's version and see what I come up with.
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Last edited by vli1127; 06-25-2012 at 07:13 PM..
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Old 06-25-2012, 08:02 PM   #76
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Vicki, was your almond butter blanched or unblanched? For the sandwich bread I liked the blanched almond butter and for the rolls I used an unblanched almond butter and thought it worked well for burgers. My daughter really liked the rolls and said she liked them better than regular hamburger rolls.
I'm sorry it didn't work out well as a sandwich bread. It looks like others are finding it a good replacement.

Barbo, I loved all your versions of this bread, they sound yummy!!

Esther, would you share your chocolate chip cookie recipe using this batter and how did you make your hot dog rolls? Very interesting!!
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Old 06-26-2012, 06:19 AM   #77
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Ginaaa, I checked the jar, it is Trader Joe's brand and on the ingredient list it said dry roasted almonds. I suppose that could be it right there! Next time, I might get bulk almond butter from a local health food store and give it another whirl.
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Old 06-26-2012, 08:40 AM   #78
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Quote:
Originally Posted by Barbo View Post
Once again, thanks so much Ginaaa for answering my questions.

I used your method and put the blanched almond flour, 1.5 c.
into the food processor and started on high, using a bit of
peanut oil as it processed until it got to looking like your batter.
I used white vinegar (made a huge difference in color and taste)
used the soda and salt, but left out the sugar sub.

Let it cool way down, then cut it in half, then lengthwise and I've
got 8 perfect sandwich slices. I love it I won't be using
the almond butter. I really like using the blanched almond flour.
Good taste, and good color.

One happy woman. Can't have grains, no gluten so now I have
bread.
I'm so glad you posted this, when I made this with natural almond butter, my loaf was really dark brown and had a very strong flavour. I'm assuming it was from the skins being ground into the butter. I'm going to adjust my copy of the recipe to use the almond flour and oil and try again. I had to throw away my first loaf it was so awful...
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Old 06-26-2012, 11:33 AM   #79
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That's what I did Deb.
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Old 06-26-2012, 01:03 PM   #80
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Here are some pics.

Click to enlarge
Attachment 45058

Attachment 45059


These are my chocolate cookies

Almond butter chocolate chip cookies

Attachment 45060

I will put up my recipe. I wanted you to drool.
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Old 06-26-2012, 01:13 PM   #81
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ok They didn't come. Try again.

Click to enlarge

garden 6-28-2012 005.jpg
I used aluminum foil to make my hot dog roll pan. With Pooti's help. I used a spice jar.
garden 6-28-2012 006.jpg

garden 6-28-2012 002.jpg

These are my cookies. I will have the recipe soon.These are very good. But I had a happy accident and I want to try them again.
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Old 06-26-2012, 02:42 PM   #82
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Deb, I bet that is what happened with me. Except, mine are edible and there isn't any need to throw out.
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Old 06-26-2012, 02:54 PM   #83
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Esther your hot dog rolls look great, same with your cookies!! Did you spray the foil to keep them from sticking?
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Old 06-26-2012, 05:01 PM   #84
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Ginaaa

Your daughter is so pretty and sings so sweetly.
Thank you for sharing her with us.
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Old 06-26-2012, 05:56 PM   #85
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I made this bread today and sliced it very thin, getting 16 slices instead of 8. i had a pb&j on one toasted slice and it was very filling! It is definitely almond and egg-tasting, very rich and satisfying.
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Old 06-26-2012, 06:01 PM   #86
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Quote:
Originally Posted by Barbo View Post
Your daughter is so pretty and sings so sweetly.
Thank you for sharing her with us.
Thank you so much Barbo, I'm really proud of her.
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Old 06-26-2012, 06:11 PM   #87
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Sorry Vicki. I bought a jar alo. Didn't like it.

I really like using the blanched almond flour better & oil. Yum.
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Old 06-26-2012, 06:48 PM   #88
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Quote:
Originally Posted by Barbo View Post
Once again, thanks so much Ginaaa for answering my questions.

I used your method and put the blanched almond flour, 1.5 c.
into the food processor and started on high, using a bit of
peanut oil as it processed until it got to looking like your batter.
I used white vinegar (made a huge difference in color and taste)
used the soda and salt, but left out the sugar sub.

Let it cool way down, then cut it in half, then lengthwise and I've
got 8 perfect sandwich slices. I love it I won't be using
the almond butter. I really like using the blanched almond flour.
Good taste, and good color.

One happy woman. Can't have grains, no gluten so now I have
bread.
Made this 2 days ago. I must say the taste and texture were very good. It was not that nasty spongy texture, nor do I like the flavor the vital wheat gluten gives in other recipes. Thank you!
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Old 06-26-2012, 07:15 PM   #89
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We love it too

Going back to that little deli where they make their own pastrami,
corned beef and brisket. Nice young men doing their own cooking
and smoking. We just picked enough cukes to make our garlic
dill pickles. Now with my new loaf of "deli-rye" we are going
to make a huge stacked pastrami. YUM I am really thankful
for this recipe. I too enjoy it better with the blanched almond
flour.
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Old 06-27-2012, 11:59 AM   #90
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Barbo may I have your recipe for the rye bread. Going to the grocery store , so do I need caraway seed?

Gina yes I sprayed with a butter spray. I don't usally use foil because of what it cann do. Normally I would put parchment paper in there with it. but it would not coroperate. So I just made them in there. And they were so good. Chile dog with cheese.

I'm making the cookies to day so I'll have the recipe.
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