In a twist to a more traditional gingerbread, this is what I have deemed Almondbread because it uses predominately almond flour.  It looks kind of like corn bread but tastes sweeter.


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  • 1 1/2 cups of almond flour
  • 1/2 cup of coconut flour
  • 2/3 cup of maple syrup
  • 4 eggs
  • 1/2 cup milk (dairy, almond or coconut)
  • 3/4 cup butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder

In a large standing mixer bowl, cream butter and maple syrup together.  Beat in eggs. Mix dry ingredients together in a separate bowl and then add to wet mixture.  Blend until fairly smooth.  Pour into a pan.  (I used 13 x 9, slightly smaller would also work.)

Bake at 350 degrees for 30 minutes.

Recipe modified from Bob's Red Mill.


Katie Dawn Habib

Katie Dawn Habib is a Holistic Nutrition Coach with a M.S. in Nutrition and Integrative Health. By combining her nutrition knowledge with a love of writing, Katie created her own website, The Hungry Gypsy, where she talks about food, nutrition, wellness and travel. On her site you can also find information about her nutrition coaching practice and join in on the conversations. Katie would like to contribute in some small way to global healing and help her clients and readers feel inspired.