3 Ways To Make Almond Bread

Vegetarian | Almost Vegetarian | Non-Vegetarian Recipes

Vegetarian Recipe

Intro

This is the vegetarian version I came up with after trying the original recipe, which you can see at the bottom of this post, that calls for 10 eggs. It works well. The Almost Vegetarian recipe is a bit more firm, but uses wheat flour and Half & Half, or milk.

Ingredients

Dry Ingredients

5 cups of blanched Almond Flour
½ cup of Flaxseed Meal
2 tsp of Cinnamon (optional) (I use Ceylon Cinnamon but any cinnamon will do)
2 tsp of Baking Soda
1 tsp Salt
Handful of Shelled Walnuts – chopped
Fruit – use almost any dried fruit. I add a small handful of raisins, and 10 dried dates – chopped. Feel free to experiment. Craisins work well too, but it’s a little too much sugar for me.

Wet Ingredients

4 tbsp Coconut Oil, unsalted butter, or ghee. I use Coconut Oil. (I have been using 3 tablespoons of Coconut Oil and a dollop of Peanut Butter and that works as well)
1 cup of bean juice (I like the juice from a can of Cannelloni beans, but any bean juice can work. This takes the place of the 10 eggs needed in the original recipe. Be sure you have at least a cup and a little bit more, in case you need to moisten the mix some before baking.

Baking Tip

3 tbsp of canned bean liquid = 1 egg

4 tbsp Honey
2 tbsp of Apple Cider Vinegar (not sweet apple cider or apple juice)

Instructions

Place a rack in the center of your oven and preheat the oven to 350 degrees F. I use a convection oven, but it should work fine in a regular oven.

Coat a 9×5-inch baking pan with nonstick spray. Line the pan with parchment paper so that the paper overhangs both sides, then lightly coat with spray again. I use silicone loaf pans so I don’t have to spray the pans or use parchment paper. Much easier.

Baking Tip

I use 2 of the Trudeau 5115206M Structure Loaf Pan Silicone Bakeware, 8.5″ x 4.5″, Mint/Black pan – Use 2 of them for this recipe.

In a small microwave-safe bowl, heat the coconut oil in 15-second bursts, just until it melts. Set aside to cool to room temperature.

In a large mixing bowl, whisk together the almond flour, flaxseed meal, baking soda, cinnamon (if using), and salt. In a separate bowl, whisk together the bean juice, honey, apple cider vinegar, and cooled coconut oil until smooth. Add the wet ingredients to the dry ingredients and, with a whisk or rubber spatula, stir until well combined. The batter will be thick and slightly wet, like a muffin batter. Transfer to the prepared loaf pans and smooth the top. I use a silicone spatula for dishing the mixture into the pan and smoothing the top and edges.

Baking Tip

I use a small scale to assure that I have an equal amount of batter in each pan. If you don’t have scale, just eyeball it.

Bake until the top is toasty golden brown and a toothpick inserted in the center of the loaf comes out clean, about 38 to 40 minutes. Place the pans on a cooling rack and let cool in the pan for 10 minutes. Transfer from the pans to the rack (use the parchment overhang if you are using parchment paper) and let cool completely. Slice and serve.

In Summary

Let the loaves cool completely and then carefully slice them. They can be a bit crumbly, since we are not using any eggs in this recipe. I cut each loaf into 6ths and wrap them in saran wrap and freeze them. Thaw them overnight in the refrigerator for use the next morning or as a snack during the day. I toast a slice for breakfast, sometimes spreading with peanut butter for even more protein.

Almost Vegetarian Recipe – My Favorite

Intro

This is now my go-to recipe. It works and has lots of nutritious ingredients. It is firmer (less crumbly) than the vegetarian recipe. [updated 2026-08-26]

Using this recipe I first get all my ingredients, measuring cups and spoons out (same as my 1-Hour Meals).
I find that if you’ll assemble all the dry ingredients first, you can use the same measuring cups and spoons with the wet ingredients, without having to wash and dry them first.

Ingredients

Dry Ingredients

5 cups of blanched Almond Flour
½ cup of All Purpose Flour (optional but recommended)
½ cup of Flaxseed Meal
2 tsp of Cinnamon (optional) (I use Ceylon Cinnamon but any cinnamon will do)
4 tsp of Baking Soda
1 tsp Salt
Handful of Shelled Walnuts – chopped
Fruit – use almost any dried fruit. I add a small handful of raisins, and 10 dried dates – chopped. Feel free to experiment. Craisins work well too but it’s a little too much sugar for me. Experiment. It is really hard to mess this recipe up.

Wet Ingredients

4 tbsp Coconut Oil, unsalted butter, or ghee. I use Coconut Oil. (I have been using 3 tablespoons of Coconut Oil and a dollop of Peanut Butter and that works as well)
1 cup of bean juice (I like the liquid from canned Garbanzo beans, but any canned bean liquid can work. This takes the place of the 10 eggs needed in the original recipe (see below). Make sure you have at least a cup and a little extra, in case you need to moisten the mix more before baking.
½ cup of Half And Half Milk (optional, but use it if you added flour) I haven’t tried it, but regular milk may suffice. You just need the additional liquid if you added the All Purpose Flour.
4 tbsp Honey
2 tbsp of Apple Cider Vinegar (not sweet apple cider or apple juice)

Baking Tip

Lately I have been using 3 tbsp of coconut oil and a dollop pf peanut butter. Either way works.

Instructions

In a small microwave-safe bowl, heat all the wet ingredients in the microwave, being sure that the coconut oil has melted. Using a whisk or a spoon, stir well until you have a uniform liquid.

Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a 9×5-inch baking pan with nonstick spray. Line the pan with parchment paper so that the paper overhangs both sides, then lightly coat with spray again. [I use silicone loaf pans. They work very well. See above]

In a large mixing bowl, whisk together the almond flour, flaxseed meal, baking soda, cinnamon (if using), and salt. Add the wet ingredients to the dry ingredients and, with a large spoon or a silicone spatula, stir until well combined. The batter will be quite thick and only slightly wet, like a muffin batter. Transfer to the prepared loaf pans and smooth the top. Use a scale to make sure the pans have an equal amount of batter in them. If you don’t have scale, eyeball it.

Bake until the top is toasty golden brown and a toothpick inserted in the center of the loaf comes out clean, about 41 to 45 minutes. (In a convection oven 45 minutes seems to work. Ovens are all different, so experiment and check with a toothpick. Place the pans on a cooling rack and let cool in the pan for 10 minutes. Carefully transfer from the pan to the rack and let cool completely. When totally cooled, slice and serve.

In Summary

Original Recipe

Intro

This is the original recipe I started with. It is not a vegetarian recipe. And it requires 10 eggs. That is why I started experimenting with bean juice in the place of eggs. And later, adding some wheat flour and half & half to the mix to make it more solid.

But this recipe works. If you are not a vegetarian, try it. It’s a good recipe. And after trying it, experiment with ways to modify it just like I did. I’m pretty settled on my Almost Vegetarian recipe now. I hope you enjoy this one.

Ingredients

4 tbsp coconut oil, unsalted butter, or ghee
5 cups of blanched almond flour
½ cup of flaxseed meal
2 tsp of cinnamon (optional)
2 tsp of backing soda
1 tsp salt
8 eggs
2 egg whites
4 tbsp honey
2 tbsp of apple cider vinegar (not sweet apple cider or apple juice)

Instructions

Place a rack in the center of your oven and preheat the oven to 350 degrees F. I use a convection oven, but it should work fine in a regular oven.

In a small microwave-safe bowl, heat the coconut oil in 15-second bursts, just until it melts. Set aside to cool to room temperature.

In a large mixing bowl, whisk together the almond flour, flaxseed meal, baking soda, cinnamon (if using), and salt. In a separate bowl, whisk together the eggs and egg whites, honey, apple cider vinegar, and cooled coconut oil until smooth. Add the wet ingredients to the dry ingredients and, with a whisk or rubber spatula, stir until well combined. The batter will be thick and wet, like a muffin batter. Transfer to the prepared loaf pans and smooth the top. I use a silicone spatula for dishing the mixture into the pan and smoothing the top and edges.

Baking Tip

I use a small scale to assure that I have an equal amount of batter in each pan. If you don’t have scale, just eyeball it.

Bake until the top is toasty golden brown and a toothpick inserted in the center of the loaf comes out clean, about 35 to 40 minutes. Place the pans on a cooling rack and let cool in the pan for 10 minutes. Transfer from the pans to the rack (use the parchment overhang) and let cool completely. Slice and serve.

In Summary

That’s 3 ways you can make this almond bread. Take your pick. They all work. And don’t be afraid of trying new ways to make this. It’s fairly fool-proof.

Let me know in the comments below how you make this recipe. What works best for you? What did you add or remove from the recipes? Enjoy?

Ciao for now, this is Randino signing off.