BLENDER BREAD (RECIPE FROM AGAINST ALL GRAIN)
Yield 1 Loaf
Number Of Ingredients 8
Steps:
- 1. Place a heatproof dish filled with 2 inches of water on the bottom rack of the oven and preheat the oven to 325 degrees. 2. Lightly grease the inside of a large loaf pan, 12 x 4 1/2 inches, with ghee or oil and press a piece of parchment paper into the bottom with flaps that hang over the sides of the pan. 3. Place all of the ingredients in a high-speed blender and process on low for 15 seconds. Scrape down the sides and process again on high for 15 to 30 seconds, until very smooth. If batter is too thick to blend, add up to 2 tablespoons of water until it is moving easily through the blender. 4. Transfer the batter into the prepared loaf pan and bake for 60-70 minutes, until a toothpick inserted into the center returns clean. 5. Allow the bread to cool in the pan for 30 minutes, then gently remove the loaf using the parchment overhangs and allow to cool on a wire rack before serving or storing. Store the loaf tightly wrapped in the refrigerator for up to 5 days. You can find more of Danielle Walker's writing and recipes on her blog, Against All Grain.
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- Place a heatproof dish filled with 2 inches of water on the bottom rack of the oven and preheat the oven to 325°F. Lightly grease a 10 by 41⁄2-inch loaf pan with ghee or coconut oil. Line the bottom and sides of the pan with parchment paper so the ends hang over the sides.
- Combine the eggs, almond milk, vinegar, cashews, baking soda, and salt in a high-speed blender and process on low speed for 15 seconds. Scrape down the sides and then process on high for 30 seconds, or until very smooth. Add the coconut flour and blend again for 30 seconds. If the batter is too thick to blend, add up to 2 tablespoons water until it is moving easily through the blender. Transfer the batter to the prepared loaf pan.
- Bake for 60 to 70 minutes, until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 30 minutes, then gently remove the loaf using the parchment paper overhangs and allow to cool on a wire rack before serving or storing. Store the loaf tightly wrapped in the refrigerator for up to 5 days.
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