Blanched Almond Flour is usually preferred over unblanched flour because the skin has been removed and so it does not have the speckles in the color. It creates a smoother batter texture and a brighter color for bread.
You can make Almond Flour at home: First, soak raw almonds ( with the skin on) in a bowl filled with cold water and let it sit overnight. Drain soaked almonds and gently squeeze the almonds to loosen their skin. Next step, dry them: line a sheet pan with a few sheets of paper towels, scatter the freshly blanched almonds on it, and let them dry for 4-6 hours or even overnight, no longer. And lastly, add the almonds to a high-speed blender, and process until look just finer than bread crumbs, about 10 seconds, stir to loosen any clumps or large chunks near the blender’s ase, and process for a few seconds more. Be careful not to blend them for too long, or they will turn into almond butter!
Use home-ground flax seeds, the finer the meal, the better bread will hold together. Note, flaxseed become rancid quickly and become bitter, taste the seeds before grinding, they should have a mellow, nutty flavor and aroma.
Banana, mashed
300 gr
1 1/2 cups
About 2-3 Ripe or overripe medium Bananas, brown-speckled
If you have extra overripe bananas at home, stick it in the freezer with the skin on. Frozen bananas turn dark brown or black, that’s OK. When you’re ready to bake, take out the bananas you need and let them thaw at room temperature. Thawed bananas are very soft and watery, no worries. Squeeze the squishy dark bananas into your mixing bowl, include any liquid and now go bake.
Eggs, room temperature
3
3
Vegetable Oil
15 ml
1 tablespoon
You can use any mild-flavored oil, such as coconut oil, extra virgin olive oil, grapeseed oil, or avocado oil, will do.
Coconut Sugar or Brown Sugar
50 gr
1/3 cup
80 gr / ¼ cup Maple Syrup/ Honey
Apple Cider Vinegar/ Lemon Juice
15 ml
1 tablespoon
Vanilla
3 ml
1/2 teaspoon
Cinnamon
6 gr
1 teaspoon
Baking Soda
3 gr
1/2 teaspoon
Baking Powder
6 gr
1 teaspoon
Using Baking powder and Baking soda provide necessary lift and lighter texture to the quick bread.
Too much baking soda in a recipe can give your baking goods a metallic or soapy taste. If you are in a pinch, you can substitute baking powder with baking soda or vice versa. Baking soda is 3 times stronger than baking powder, so be careful with your amounts in conversions: 1 tsp of baking powder is equivalent to ¼ tsp of baking soda; 1 tsp of baking soda equals 3 teaspoons of baking powder.