Standard

• ¾ cup melted butter
• ½ or ¾ cup coconut sugar (or maple syrup)
  
• 3 eggs
• 1 tsp almond extract
• ½ tsp vanilla extract
• 1 cup whole wheat flour
• 2 cups finely ground almond flour*

* If you don’t have almond flour, all 3 cups can be wheat flour. Almond flour should be stored in the freezer.

Variation 1: Dessert Almond

• 1 chunk of almond paste (mix in right after the butter)
• ¼ cup sliced almonds

Variation 2: Cranberry

• ½ cup dried sweetened cranberries
• ¼ cup sliced almonds

Variation 3: Apple Raisin Walnut

• 1 apple, shredded
• ¼ cup raisins
• 1 tsp cinnamon
• ¼ cup chopped walnuts

Variation 4: Blueberry Lemon

• ¾ cup frozen wild blueberries
• 1 tbsp lemon juice
• ¼ cup chopped pecans (optional)

Instructions

• With a whisk or an electric mixer, mix the melted butter and coconut sugar together.
• Add eggs and extracts and mix well. Finally, mix flour and almond flour in until well incorporated. If doing one of the optional variations, mix in add-ins.
• Divide between two oiled bread pans and smooth flat.
• Bake at 350˚F for 30 minutes, or until lightly golden (up to 40 minutes if using maple syrup).
• Feel free to play around with this recipe and come up with new flavor combinations!

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