OB Almond Loaf
This first recipe using almond flour was destined to be muffin tops,
but the oat bran and spelt flour hinted that a bread pan was necessary
to properly moisturize these ingredients. So ... "Oh, Be Almond Loaf!"
became the impromptu Plan B for the completed first recipe.
Mysteriously*, a final recipe seems unimportant for this Not_Bread / Not_Cake
baking venture, needing more flavor development (or not). Interestingly,
applesauce was going to be included, but makes tasty accompaniment.
* Perhaps because N_B / N_C slices are best accompanied by tasty toppings
(jam, jelly, honey butter, cream cheese) and/or fruit, dried or fresh.
1 cup light oat bran
1 cup spelt flour
1 cup almond flour
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 xlg egg whites, beaten
1/3 cup half & half
1/2 cup water
1 tsp almond extract
3 tbsp light olive oil
1 cup sliced almonds (optional)
Pre-heat oven to 350F degrees.
Lightly coat a medium bread pan with light olive oil,
then dust with bread flour and tap pan to discard excess.
In a large mixing bowl, toss dry ingredients to combine.
In a glass quart measuring cup or medium bowl, whisk egg whites
until foamy, then whisk in remaining ingredients (except almonds)
in the order listed.
Stir egg mixture into dry ingredients, spoon batter into bread pan,
allowing a rounded top, then sprinkle on sliced almonds.
Bake 50 min. (or until light brown on top).
Allow to cool slightly before cutting into slices.