Friday, September 28, 2012

Almond Bread

Ok guys, after a long time away, I'm back!

Although I haven't been posting, I have still been busy in the kitchen! Also check out the upcoming recipes Sesame Quinoa Spring Rolls and Mexican Bean and Quinoa Pilaf!

But, for now, we're going to start with the most important part of the meal: dessert!

My friend Clare came over for dinner, and I wanted to put together a dessert for her, but didn't have the time to do anything extravagant. This took me only about 10 minutes of hands-on time, and I got a huge pay-off! Clare said it was one of her top three favorite breads/cakes, and said it may even be #1! Sweet!

I got this recipe from the magazine Cooking Light, and I'm so glad I gave it a go! It's incredible, and closely resembles a pound cake where almond paste replaces the butter that normal pound cakes have. I plan to replace the all purpose flour with oat flour to make it gluten free, and in the future I'd love to try some almond flour just to bring it to the next flavor level! I'm also interested to try almond milk to replace the nonfat milk!

Here's The Skinny:

Each slice (Recipe makes 16 slices): 195 calories. Compare that to your favorite 500 calorie sweet bread from Starbucks! Yeah, go ahead, have another piece!


1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup granulated sugar
2 tablespoons butter
2 tablespoons coconut oil
1 (7 oz) package almond paste (easily found in the baking section of your grocery store)
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup plus 1 tablespoon nonfat milk, divided
1/4 cup sliced almonds
1/3 cup powdered sugar
Dash of salt

1)Preheat oven to 350
2) Whisk together flour, baking powder, and salt in a bowl; set aside.
3) In a large bowl or a stand mixer, combine sugar, butter, coconut oil and almond paste until well combined.
4) Add eggs one at a time, beating well after each addition. Then beat in the vanilla.
5) Add flour mixture and 1/2 cup milk alternately to butter mixture, beginning and ending with flour mixture; beat just until combined.
6) Scrape batter into a greased 9 x 5-inch loaf pan, and then sprinkle with almonds.
7) Bake at 350 for 50 minutes, or until a toothpick comes out with moist crumbs. Cool in the pan for at least 10 minutes, and then remove to a wire rack to cool completely.
8) Whisk together the remaining 1 tablespoon milk and 1/3 cup powdered sugar and the dash of salt. Drizzle the glaze over the almonds and let stand until set.


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