Recipe Instructions:
INGREDIENTS
2 cups natural creamy almond butter unsalted and unsweetened
6 large eggs
2 tbsp white vinegar
1 tsp baking soda
INSTRUCTIONS
Preheat oven to 350°F. Line a 9 inch x 5 inch loaf pan with parchment paper.
In a large bowl, add all ingredients. Whisk together until all ingredients are thoroughly combined and batter is smooth. Be especially mindful of the eggs as the egg whites are slippery and will be difficult to incorporate into the batter and you do not want any unmixed egg whites. Batter will get very thick and be hard to mix. I use a whisk and a spatula. You can also add all the ingredients to a stand mixer and mix with the stand mixer.
Spread the batter into loaf pan. Smooth the surface of the batter with a spatula. Rap the bottom of the pan a few times against the counter to eliminate air pockets.
Bake bread for approximately 40 minutes or until a toothpick inserted comes out clean. Let bread cool before slicing. Bread can be eaten as is or can be toasted. Store uneaten bread in an airtight container for up to 2 days at room temperature or up to 3-4 days in the fridge.
