8
Feb

Blender Bread Recipe

Blender Bread

It just came to my attention that the Blender Bread recipe in my Celebrations cookbook has a measurement typo. Thankfully, the loaf still works with the way it was printed, but it does come out a lot more squishy and dense because of it.

Somewhere, between the dozens of editing stages for the book, 1/2 cup almond milk was changed to 1 cup almond milk. The correct measurement is 1/2 cup almond milk. It will be fixed in the next printing of the book, but for those of you who already have a copy, please make a little note on page 323, and use that measurement going forward when you’re making your loaf.

Ten Speed - Celebrations, Danielle Walker

For those of you who don’t have a copy of the book yet, you’re in luck, because I’m sharing the correct recipe here on the blog! It is used in the book for a wonderful overnight breakfast casserole – the Eggs Benedict Strata, for shape sandwiches for a child’s birthday party, and a delicious Thanksgiving stuffing recipe.

As I mentioned the other day, I still prefer my Sandwich Bread recipe from my first book Against all Grain, but this one requires a lot less dishes and time so we make it more frequently. It works well toasted for a BLT sandwich, for almond butter and jam sandwiches, french toast, or even a panini.

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A frequent question I get about the bread is what loaf pan I use to make it stand nice and tall. The size is extremely important to get it to rise the highest, as noted in the recipe. Any standard loaf pan will still work – your loaf will just be a little shorter. See below for the one I use.

I am also asked if it will work without eggs. I don’t think it will rise nearly as high because 8 eggs is a lot and gives it a lot of volume, but I think the best substitute would be aquafaba. I haven’t tested it this way though, so if you try it out please come and let us know your results in the comments below!

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Blender Bread Recipe



AUTHOR:

SERVES: 1 10x4.5-inch loaf

PREP TIME: 15 minutes mins

COOK TIME: 65 minutes mins TOTAL TIME: 80 mins

Ingredients:

Instructions:

 

  1. 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.
  2. 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.
  3. Bake for 60 to 70 minutes, until a toothpick inserted into the center comes out clean.
  4. 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 parchment and cling wrap in the refrigerator for up to 5 days.

To freeze – wrap the loaf tightly in parchment paper and place inside a freezer resealable bag. Press all of the air out and zip it tight. Defrost in the refrigerator overnight.



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