For this recipe I used my toaster oven and 1/2 the recipes. Shown in pictures are mini bundt pans
1 cup almond butter (recipe below)
1/2 cup sour cream
1 Tablespoon vinegar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 packet Splenda (optional)
Blend almond butter and eggs until smooth. Add in remaining ingredients. Pour into a sprayed 8 1/2" by 4 1/2" loaf pan and smooth the top. Bake at 350 degrees for 30-40 minutes. Let cool before slicing. Can also be baked in muffin tins for slider buns.
1 1/4 cup of almond flour/meal
2-3 tablespoons oil (I used olive oil)
In food processor combine almond flour and process. Slowly add oil until you have a thick consistancy, like butter.