I prefer to use stoneware when baking with almond flour. It bakes evenly and prevents over browning since almond flour must bake for longer periods at low temperatures. I use a Pampered Chef 4-in-one baking dish for this recipe. Each loaf is approximately 5 x 2 ¼ inches. Bake time will vary if using glass, silicone or aluminum bakeware.
These mini loaves make great holiday gifts or contribution to the holiday dessert table. Some of my favorite holiday memories come from baking cardamom bread with my mom and sisters. Since our traditional wheat flour recipe is now taboo for my kids, I came up with this grain-free version which goes great with a cup of decaf chai!
(This is a Group C, use with Sucraid recipe)
Yield: 4 mini-loaves
1 cup honey**
½ cup grapeseed oil
4 large eggs
1 tablespoon pure vanilla extract
4 tablespoons melted, unsalted butter
5 cups blanched, finely ground almond flour (www.nutsonline.com)
4 teaspoons Ener-G baking powder OR 2 teaspoons baking soda
1 teaspoon sea salt
4 teaspoons ground cardamom*
1 cup raisins, chopped into small bits (optional)
1. Preheat oven to 350˚F. Grease loaf pans with grapeseed oil or butter.
2. In a medium bowl, combine honey, grapeseed oil, eggs, vanilla and melted butter with a wire whisk and blend well.
3. In a large bowl, combine almond flour, baking powder, sea salt and cardamom until thoroughly blended. Add raisins. Add wet mixture from medium bowl and mix well.
4. Pour batter evenly into greased loaf pans and bake for 30 minutes or until tops begins to brown.
5. Carefully remove pan and cover bread with foil. Return to oven and bake an additional 20 minutes or until inserted toothpick comes out clean.
6. Cool bread about five minutes and remove from pan to cool completely on wire cooking racks. The cooler the bread is, the easier it will be to slice without crumbling.
7. Serve with softened butter or cream cheese.
*may contain starch
**children under 12 months should not eat honey