I found this recipe on Low Carb Friends. It uses simple ingredients that I had on hand, and has really satisfied my bread longings.
I grew up on toast, by the way. My mom was either making bread (delicious homemade breads), or toasting it for most of my childhood. She wasn't one to buy cheap white breads, either. Always hearty wheat bread, which makes my love for bread all that more intense. I really do miss it.
Almond Butter Bread
1 cup almond butter*
1 Tablespoon vinegar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 packet splenda (I used liquid stevia, about 10 drops)
Blend almond butter and eggs with blender until smooth. Add in remaining ingredients. Pour into a sprayed 8 1/2" by 4 1/2" loaf pan and smooth the top (I used a whoopie pie pan and a cookie scoop). Bake at 350 degrees for 30-40 minutes (15 for muffins or whoopie pan). Let cool a bit, then remove to wire rack to cool completely. Slice and eat.
*If you don't have almond butter you can use almonds or almond flour. Just blend in a processor, adding a trickle of oil, until you get the right consistency. I used some sliced almonds and olive oil.
Here's what I got (I meant to take more pictures, but... oh well):
Here's right out of the oven.
With chicken salad on them:
Chicken salad, egg muffins, and then this. Oh this was so good. Too good, kind of naughty. This is peanut butter and chocolate. I used 20g peanut butter, and 10g Hershey's Sugar Free Chocolate Syrup. That and a cold glass of almond coconut milk? Yum-may.
I really wouldn't think much if someone gave me one of these as a biscuit. I certainly wouldn't guess it's almonds and eggs. I'm going to try these in another shaped pan for bread. The calories are kind of high on this, but it's worth budgeting in.