Heartbeet Kitchen
{gluten-free} Vanilla Almond Butter Bread with Cacao Nibs
October 29, 2015 in Breakfast · Gluten-Free · Refined Sugar-Free · Sweets · 24 Comments

Vanilla Almond Butter Bread with Cacao Nibs {gluten-free}

Fall always sneaks up on me quite quickly. With the flip of a switch, the days go from stifling hot to dry and cold, howling winds plucking the leaves from trees like thieves.

I’ve been thinking a lot about the change of seasons lately, how it impacts our daily activities, the food we put on our plates, our thought patterns, our mood. It’s pretty amazing how our bodies respond, anticipating the differences, adjusting without hesitation. I even think the oven knows it’s going to be used as a main heat source, all the while churning out a dose of comfort, like this Vanilla Almond Butter Bread with Cacao Nibs.

Vanilla Almond Butter Bread with Cacao Nibs. via @amandapaa

Vanilla Almond Butter Bread with Cacao Nibs {gluten-free recipe}

I used to get anxious when October rolled around, knowing that the days without hats, scarves, and mittens were numbered. But as I’ve gotten older, I see the beauty in this season of change more than I ever have before, and appreciate the calmness it brings to my life. The sunshine fading faster each day seems like the universe readying the world for rest. 

Vanilla Almond Butter Bread with Cacao Nibs {gluten-free}

I stumbled upon this poem that depicts my thoughts so well, and I wanted to share it with you.

Something Beautiful by H. Sokolova
Watching the last of these days disappear
feeling the air get colder
seeing the world get darker.
Memories of lying on the grass
of the sun warming my closed eyes.

Now, the warmth is gone
the sunshine is gone
the world has turned into something new
something colder, something darker
something different,
something Beautiful.

So lovely. And I think it’s worth a read again after you make this gluten-free Vanilla Almond Butter bread, along with a cup of coffee and maybe a friend by your side.

It took several tries to get the recipe as I wanted — soft and moist, able to be sliced thick and subtly sweet. Using the correct ratio of oat flour + almond flour, fruity olive oil, and creamy almond butter, it finally met my expectations. And it’s sweetened with coconut sugar, which I love for it’s caramel flavor, a perfect match for the hefty dose of amazing vanilla extract.

Cacao nibs elevate the texture, giving each slice a little crunch and coffee flavor, but if you don’t have them on hand, mini chocolate chips would work well too. And as you can see there’s no shame in slathering it with more almond butter. 

Vanilla Almond Butter Bread (gluten free)

gluten-free Vanilla Almond Butter Bread with Cacao Nibs. via @amandapaaNOW FOR THE GIVEAWAY! As I know you are all ramping up for holiday baking, I can’t wait for one of you to win this awesome prize from valued at $200, featuring the KitchenAid Hand Mixer, 5 Piece Baking Set, and Rodelle Extracts . There are several easy ways to enter, and I’ll be announcing the winner on November 13, 2015. Open to US residents only. GIVEAWAY CLOSED.

{gluten-free} Vanilla Almond Butter Bread with Cacao Nibs

makes 1 (9×5) inch loaf

110 grams oat flour
83 grams almond flour
1 1/2 teaspoons coconut flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup + 1 tablespoon coconut sugar
1/2 cup almond butter
1/4 cup + 1 tablespoon olive oil
1/2 cup applesauce
2 large eggs, room temperature
3 teaspoons Rodelle pure vanilla extract
1/4 cup cacao nibs (or mini chocolate chips)

Preheat oven to 375 degrees. Line 9×5 inch loaf pan with parchment paper, or grease the pan liberally. In a large bowl, stir together oat flour, almond flour, coconut flour, baking soda, baking powder, salt and cinnamon. Put coconut sugar, almond butter, olive oil, applesauce, eggs and vanilla in a second bowl. With hand mixer, combine these ingredients on medium speed for 20 seconds.

Add liquid ingredients to dry, then use hand mixer to combine for 20- 30 seconds on low speed until no flour steaks remain. You don’t need to beat this mixture very hard.

Pour into pan and smooth top, then add cacao nibs to the center. Bake for 5 minutes at 375 degrees, then reduce heat to 350 degrees and bake for 26-29 minutes longer, until toothpick comes out clean. Do not overbake, as this will result in a dryer end result. Let cool on wire rack completely, then slice. Will keep, losely covered, for 4 days. You can also cut individual slices, wrap in saran wrap or foil and freeze.

gluten-free Vanilla Almond Butter Bread with Cacao Nibs. via @amandapaa This post is in collaboration with KitchenAid & Rodelle, however I was not compensated for my work. Also, this post contains affiliate links, which I make a small amount of money from should you purchase something. 

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24 thoughts on “{gluten-free} Vanilla Almond Butter Bread with Cacao Nibs

  1. Liz @ Floating Kitchen

    This is one beautiful loaf of bread, Amanda. And I love that poem. Thank you for sharing it. It totally speaks to me. I just adore the changing of seasons and I missed it dearly when I was living out in California. It’s nice now to be back living in a place where I get to experience them all! Cheers!

    Reply
  2. Abby @ The Frosted Vegan

    This just makes me think of cuddling up at home with the heat on (finally!) and a mug of hot tea! I always dread the start of the cold season, but there is some sort of charm in transitioning into the cuddly season of the year :)

    Reply
  3. Danae @ Recipe Runner

    That was such a lovely poem and such a beautiful bread too. I’ve been dreading the first snow here, but at the same time there is a calmness and complete quiet while I’m out running in the early morning while it’s still dark. It may be cold, but it’s so peaceful.

    Reply
  4. traci | vanilla and bean

    No doubt my favorite time of year, I think in large part because the transition is a feast for the senses, and the pace of life just seems a bit calmer despite the approaching holidays. “The sunshine fading faster each day seems like the universe readying the world for rest.” – Beautiful Amanda. Oh the flavors in this bread are fabulous! I love the extra dose of vanilla and the cocoa nib lined top; form and function. Go ahead and slather that almond butter; I’ll take it! Thank you for this and your generous giveaway!

    Reply
  5. Lauren Gaskill | Making Life Sweet

    Thank you for sharing this recipe and the lovely poem. It is my hope that someday I’ll get to where you are, and I won’t lament winter’s coming. Maybe having it be a few degrees warmer in Des Moines will help (fingers crossed). XOXO have a great week dear!

    Reply
  6. Julia | Orchard Street Kitchen

    What a gorgeous bread, Amanda! I love the combination of flavors you’ve got going here. Cacao + almond butter is divine! I also really like your comments about the changing of seasons. I have struggled with winter ever since college, so I think I need to adopt your more positive mindset :)

    Reply
  7. Sarah N

    This bread sounds delectable, but can you suggest an alternative to the oat flour as I am quite allergic to oats. Fall really is the best time for baking. Just this last weekend I made a chocolate chip persimmon bread (gluten and dairy free) that was so moist it was almost like a bread pudding. I’d love to give this recipe a go, so let me know about that substitution when you can. Thanks!

    Reply
    1. Amanda Paa Post author

      Hi Sarah! I haven’t tested it with other gf flours in place of the oats, but if I had to guess and guide, I would suggest replacing with equal weight millet flour or all-purpose gf flour (of your choice).

      Reply
  8. Faith (An Edible Mosaic)

    Such a lovely loaf and poem. They perfectly capture the essence of the season! I’ve been dying to bake something like this to have on hand for chilly mornings along with a hot cup of coffee. This looks perfect slathered with almond butter! xoxo

    Reply

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