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Peanut Butter Bread

Servings: 20


INGREDIENTS

  • 100 g (1 cup) almond flour 
  • 26 g (¼ cup)  lupin flour  (See FYI) or coconut flour  
  • 20 g (3 tbsp)  whole husk psyllium 
  • 22 g (2 tbsp) Lakanto gold sweetener  – ground to confectionery powder
  • 20 g (4 tsp) baking powder 
  • 6 g (1 tsp) salt - ground extra fine
  • 360 g (1 ½ cup) unsweetened almond milk (plain)
  • 184 g (2/3 cup) smooth organic peanut butter 

DIRECTIONS

  • 1.   Preheat oven to 400 F or 200 C. Line the loaf pan with parchment. Best if using a narrow long loaf pan, 12 X 4.5 inch or 30 X 11.5 cm

  • 2.   Place a fine mesh sieve over a mixing bowl. Add all the dry ingredients: almond flour, sweet lupin flour, whole psyllium husk, monk fruit based sweetener which has been ground to a fine confectionery powder, baking powder, and salt which has also been ground to a fine powder. Stir to pass through the sieve and into the bowl

  • 3.   Pour in the almond milk and stir until all the dry ingredients have been combined well. Add the smooth peanut butter and stir until thoroughly combined

  • 4.   Transfer the dough into the parchment lined narrow loaf pan. Spread the dough evenly and make 3 diagonal cuts on the surface

  • 5.   Place into the middle position of your preheated oven and bake for 40 – 45 minutes. When done, test your loaf with a toothpick and if toothpick is dry, the bread is done

  • 6.   Turn off the oven heat and prop open the oven door with a rolled up oven mitt, to let the loaf cool slowly for 20 minutes. Remove from oven and take out of loaf pan. Peel off the parchment and let cool to room temperature on a cooling rack. Cut into thin ½ inch or 1.3 cm thick slices. Enjoy!

MACRONUTRIENTS CHART

FYI

Please note that sweet lupin flour is made from a legume called the sweet lupin bean. As a type of legume, lupin allergy is thought to be similar to peanut allergy. There is also a certain degree of cross-reactivity between lupin and peanuts, so individuals with a peanut allergy may have a higher risk of experiencing allergic reactions to lupin (link to article). According to a recent randomized controlled study, a “small but significant number” (at least 4%) of children with peanut allergy were also allergic to lupin (second article).

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  • author By Angela Wilkes
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  • Cuisine: Canadian
  • Category: Breads
  • Created: November 12, 2020

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