Ingredients

The following ingredients have 4 Servings
  • 3 eggs
  • 3/4 cup unsweetened applesauce
  • 2/3 cup creamy almond butter
  • 1/3 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 and 1/4 cups blanched almond flour
  • 1/4 cup tapioca flour
  • 1 tbsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1/4 tsp fine grain sea salt
  • 1/2 cup raisins
  • Optional finely chopped pecans to sprinkle on top*

Instruction

  • Preheat your oven to 350 degrees and line a medium size loaf pan** with parchment paper with a couple of inches overlapping for easy removal later on
  • In a large bowl, whisk together the eggs, applesauce, almond butter, maple syrup and vanilla. In a separate bowl, combine the almond flour, tapioca flour, cinnamon, nutmeg, baking soda and salt.
  • Stir the dry mixture into the wet until just combined, then gently fold in the raisins
  • Transfer the mixture into the parchment lined loaf pan using a spatula to scrape the bowl. Spread out evenly in the pan and sprinkle with finely chopped pecans if desired*
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean and the top is deep golden brown.
  • Remove from oven and allow to sit in the pan for 2 minutes before picking up both sides of the parchment paper to transfer the loaf to a wire rack to cool completely.
  • Cool on the wire rack at least 1 hour before slicing and serving. Store leftovers covered in the refrigerator for up to one week - you can toast the bread by the slice before serving.
  • Enjoy alone or with your favorite butter or nut butter! We toasted ours and spread it with Kerrygold salted butter for an incredible breakfast treat!