I love baking breads. And I love peanut butter even more. So why not combine the two?
This technically isn't a bread. It's more of a dense, moist, delicious pound cake (think Starbucks pound cake - it's that good). It's amazing with your jelly of choice or with bananas and a drizzle of maple syrup or agave. Or maybe even more peanut butter!
Ingredients
- 2 tbsp flax, 6 tbsp water
- 2/3 c pitted dates
- 1/3 c hot water
- 1 to 1 1/2 c almond milk
- 1 c peanut butter
- 1 3/4 c gluten-free flour
- 1 tsp vanilla
- 1 tbsp maple syrup
- 1/2 tsp salt
- 1 tbsp baking powder
Instructions
Prepare the flax eggs by combining 2 tbsp flax with 6 tbsp water and store in the fridge until they're thick. Preheat oven to 350. Process the pitted dates and hot water until a thick paste forms. Add the rest of the ingredients, making sure to add the flour slowly. The amount of milk you use will depend on how thick the peanut butter is that you are using. Pour into a greased bread pan and bake for an hour or until a knife comes out clean. Let the bread cool and then serve!
(Adapted from She Wears Many Hats)