Ingredients

• 4 tablespoons of almond butter (100% pure butter from a fresh source, to make sure sure the butter isn’t oxidized and will make a bitter taste).
• 3 medium eggs or 2XL/L
• 1 tablespoon of vinegar
• 1 teaspoon of baking soda
• (for ease of taking the bread our) pinch of coconut oil
• (optional and to taste) sesame seeds, and coarse salt

Shape

In the name, we suggested wide-array of bread. That’s up to your pattern.

• English cake pattern will get you the bread in the picture. Requires 20-25 minutes of oven heating.
• Cupcake pattern will get your bread rolls. Requires 10-12 minutes of oven heating.

Directions

• Heat the oven to 180 ° C.
• Prepare a baking pattern with a baking sheet. Rub small amount of coconut oil on the pattern for ease of separating the bread at the end.
• In the bowl, mix the 3 eggs, baking soda, a tablespoon of vinegar. (note: It’s alright if you have a little foam while mixing.)
• Add the almond butter to the bowl. Mix gently, with a fork. (note: the more liquid the dough, the more airy the bread will come out.)
• When reaching a uniform paste, pour the mixture into the pattern. 
• On top, sprinkle with sesame seeds and coarse salt
• Put in the oven according to the pattern, and watch carefully:
  – English cake pattern 20-25 minutes. Watch carefully from minute 18.
  – Cupcake pattern 10-12 minutes. Watch carefully from minute 10.
  Watch note: Almond butter is a delicate and heating for too long will burn it.
• Allow the bread to cool down for a few minutes before serving or even cutting.
• Enjoy!!! The bread is excellent for eating with spreads, cut vegetables, toasts,
  sandwiches, and as a side dish next to other recipes. Be creative!
  

  Storage Note:

  As opposed to standard commercial bread, this bread is sensitive to oxygen and will go bad if stored at room temperature. Therefore:

• Store it for a week in the refrigerator and reheat the oven/toaster.

• Freeze to store for more than a week.