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.
- 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.