I am a massive fan of the Paleo breakfast bread recipes which abound, simply made from almond butter and a few extras and baked within about 12 minutes; I wanted to try and adapt it by spicing things up a bit, and this is the result. I love it and hope you will too.
This is the kind of thing I like to keep hanging around the house for those moments when you need a tiny, sweet, guilt free mouthful.
1 jar of almond butter (1/2 cup)
2 large eggs
1 tsp vanilla extract/paste
1/4 tsp baking soda
1/4 tsp salt
1 tablespoon ground ginger
2 tbsp honey
1/4 tsp stevia (optional)
An 8inch silicone or metal cake tin, greased and lined.
Pre-heat your oven to 170 degrees centigrade.
Whisk the almond butter in a bowl until light and creamy (ish).
Add the ginger, eggs, vanilla and honey.
Next add the salt, baking soda, stevia and stir in thoroughly.
Pour into the cake tin and spread evenly. Bake for about 12-15 minutes tops. Remove and allow to cool a little before removing it from its prison.
Cut in to squares and grab a slice when the cravings take you.