Ingredients
1C smooth Adams peanut butter (1600c, 57.6k, 66.4p, 23.2f +952mg Sodium)
3 large eggs (216c, 1.1k, 18.9p, 0f)
1T Apple Cider vinegar (3.1c, .1k, 0p, 0f)
1/2t baking soda
1T light brown sugar (33c, 8.7k, 0p, 0f)
Pinch salt
2 quick peanut oil sprays in the pans
Dish totals 1852.1c, 67.5k, 85.3p, 23.2f
2 small loaves
Per loaf 926.05c, 33.75k, 42.65p, 11.6f
10 slices per loaf = 1 slice 92.60c, 3.37k, 4.26p, 1.16f
Nutrition by Nutritionix
Directions
First preheat oven to 350F. Spray oil in two small loaf pans, cut out parchment paper to line the bottom of the pans.
2) Mix all the ingredients until it produces a smooth and thick consistency. Divide into the two pans and put into the oven for 30min.
3) Remove from the pans and set on a cooling rack.
[x] Flexitarian + Omnivore
[x] Vegetarian
[x] Pescatarians
[x] Gluten free
[x] Weight Maint
[x] Keto Diet
[x] Mediteranian
[O] Lectin Avoidance: peanuts
[O] Oxilate Avoidance: peanut butter
[x] Purine Avoidance
[x] Allergies: PEANUTS EGGS
— with changes —
[x] Vegan: I think this might work with egg replacements, someone should try and then let me know.
Comment
I tried this recipe from KirbieCravings and changed the recipe by adding specific brand of peanut butter that only has peanuts and no other additives. I am also using a bit more sugar and using brown sugar since it seemed not very sweet. Plus I added apple cider vinegar.
Imagining how I would eat this, I also decided to based a serving size as one loaf. The bread is spongy and you can cut it thinly to create a number of slices, perhaps 8-10 per loaf which would look and taste great on a platter with chopped fruit and jam, or Nutella.
This loaf smells slightly peanut buttery, but has an immediate hit of that when you bite into the bread. It does not linger though. The bread looks great when cut, is spongy and airy, and works. My gluten-free friend tested it the next day and said it tastes great, “it’s a keeper.”
