his first attempt that was the most successful for me and one which I wanted to perfect.
The first time I made this, I used almond butter. Getting a hold of almond butter that has not been messed with proved a difficult task and had me resorting to the internet. £4.95 plus £2.50 P&P and a few days later I had my almond butter ... all 236g of the stuff!
What now? Blend with three extra large eggs, four if yours are not gargantuan, a splash of cider vinegar, some sea salt and a heaped teaspoon of baking soda. Blend the lot together with a fork and pour out into a buttered dish and into the oven at 180C for 45 minutes.
It was good! Reassuringly expensive at something like £10 a loaf from which I gleaned about 8 slices. Impractically expensive and so something do reserve as a treat.
I got thinking ...
Almond butter can't be that hard to make, can it? Well, it turns out that it isn't.
What you do is get a couple of cups of almonds, pulse them in a food processor a couple of times and then set it on low for a few minutes. This processing breaks down the almonds into flour, then the magic happens ... the oils are released and you wind up with sloppy butter.
Easy! Except I don't have a food processor. I do have a stick blender.
Armed with a bag of almond flour (that's ground almonds), I set about trying to get this magic to happen. I wasn't ... the flour impacted into the blended and needed clearing out every few seconds of blending and the blender itself got so hot, I feared it would pack up altogether.
Change of tack ...
I added an egg and started blending again. Better. I added a second egg and then the third. This was about right. So, add your eggs to the ground almonds and blend. I blended this for a few minutes and think the oils were released, but just to make sure (since I didn't know what processing had gone on to make the ground almonds), poured in a couple of tablespoons of coconut oil.
Add a pinch of sea salt, a splash of cider vinegar and a heaped teaspoon of baking soda. Blend the lot together with a fork and pour out into a buttered dish and into the oven at 180C for 45 minutes.
The result was a perfectly usable loaf, which wasn't eaten with the meal it was intended for, but made a smashing breakfast of soft boiled eggs and soldiers - toasted fingers with obscene amounts on butter on.