Maple Pecan Bread

I am very excited by this recipe because I completely made it up and the really exciting part is that IT WORKED!

Mix med-high until slightly thickened:
6-7 egg yolks (I had 6 yolks and one whole egg)
1/2 cup homemade sour cream
1/2 cup grade B maple syrup (you can use less or use more if creating a desert)
1 Tbs vanilla
1/4 tsp sea salt

1/2 tsp baking soda (more if you want bread to be taller)
1 1/2 cups fine ground almonds
1/2 cup pecan butter (or flour if you can achieve it - then let me know how)

Mix thoroughly and pour into a greased glass bread pan (or lined with parchment).

Bake 30 minutes at 300 degrees, cover with foil and bake 20 minutes at 350.
(Could probably experiment bake at 350 for less time, but I was concerned about getting the center well-done)

Its consistency is like a dense banana bread - nice dark color too - yet holds together better.

Ways to use it:

in the morning with ghee and jelly for a breakfast bread.

French toast with maple syrup
or served with flavored yoghurt and fresh fruit


I am thinking of trying it again except using 4 whole eggs and more almond flour and more baking soda to make more of a sandwich bread. Of course, I'll share the results.

Take care and as always, keep experimenting and sharing.



Paradoxically, if you keep your head up you are less likely to trip - figuratively speaking.