Prep. time: 15 minutes, plus 45 min. to cool. /Cook time: 45-50 min./ Serves: 16 slices
Ingredients:
½ cup psyllium husks
1 tsp baking powder
½ tsp Himalayan pink salt
¾ cup unsweetened almond butter
5 eggs
¼ cup olive oil ( or avocado oil)
1/3 cup water
¼ cup unflavored organic gelatin (make sure the ingredient is just gelatin)
Instructions:
1. Preheat oven to 350 F. Line a (21 by 11 cm) loaf pan with parchment paper, leaving the ends draped over the side for easy lifting.
2. In a small bowl, stir together the psyllium husks, baking powder, and salt until incorporated.
3. Place the almond butter, eggs, and oil in the bowl of a stand mixer and mix until well combined. Set aside.
4. Place the water in a small saucepan and sprinkle the gelatin on top. Do not stir.
After 5 min, turn the burner on to medium and whisk until gelatin has dissolved. Continue to mix until smooth and then add the almond butter mixture, and mix with a spatula by hand until smooth.
5. Transfer the dry ingredients to the wet and mix with a spatula until all incorporated. The dough will be very sticky.
6. Using a rubber spatula, scrape the dough into the prepared loaf pan until smooth. Bake for 45 minutes or until the top is lightly brown.
7. Once out of the oven, by pulling the parchment paper remove from the pan and place over a cooling rack and remove the parchment paper.
8. Allow sitting for 45 minutes before cutting.
