Friday, 24 March 2017

PEANUT BUTTER BREAD....gluten free

3 large eggs
1 cup creamy peanut butter
1 tablespoon white vinegar
1/2 teaspoon  bicarb soda
1 tablespoon sugar
crushed nuts, optional

preheat oven to 180 c. grease sides and line bottom of 8  x 3

3/4 inch (approx. 20 x 9.5 cm) loaf tin*.

using an electric mixer, beat the eggs lightly.

add the peanut butter, vinegar, bicarb soda and sugar.

beat well until nice and creamy then pour into tin.

sprinkle the batter with a few nuts, if desired.

cook for 25 - 30 minutes or until a skewer comes out clean. cool in the tin for 10 minutes then remove to a wire rack to cool completely.

* my tin was a bit larger than this so the loaf was a bit wider rather than higher.

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