Servings: 8

Weight Watcher Smart Points: 4

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 2 Tbsp (30 ml) natural smooth almond butter or tahini (sesame seed paste), at room temperature
  • Enough unsweetened plain or vanilla soy or almond milk to total 1 1/2 cups (360 ml) (see instructions)
  • 1 tsp (5 ml) apple cider vinegar
  • 1 1/2 tsp (7.5 ml) baking powder
  • 1/4 tsp (1 ml) baking soda
  • 1 Tbsp (15 ml) ground cinnamon
  • 1/4 cup (40 g) potato starch
  • 1 Tbsp plus 2 tsp (25 ml) whole psyllium husks
  • 1/2 cup (55 g) amaranth or quinoa flour
  • 1/4 tsp (1 ml) fine sea salt
  • 1?4 tsp (1 ml) pure stevia powder or 1/2 tsp (2.5 ml) pure plain or vanilla stevia liquid, or to taste
  • 1/3 cup (55 g) teff flour
  • 1 Tbsp (15 ml) pure vanilla extract
  • 1?3 cup (40 g) walnut pieces or chopped walnuts, lightly toasted


  1. Preheat the oven to 350 ?F (180 ?C)
  2. Lightly grease an 8.5- or 9-inch (20-22.5 cm) loaf pan, or line with parchment paper
  3. Place the psyllium, vinegar, vanilla, and almond?butter in a 2-cup (500-ml) glass measuring cup
  4. Add enough milk to reach the 11?2-cup (360-ml) mark
  5. Using a small whisk or fork, whisk everything together until the almond butter is well dissolved in the liquid and no lumps remain
  6. Set aside while you measure the dry ingredients
  7. In a large bowl, sift all remaining ingredients except for the walnuts
  8. Whisk well to distribute all the ingredients evenly
  9. Add the walnuts and stir to distribute
  10. Whisk the liquid again to ensure that it’s smooth and everything is incorporated, then pour the wet mixture over the dry ingredients and stir just to combine (do not overmix!)
  11. Turn the batter into the prepared pan and smooth the top
  12. It will only fill the pan about halfway; this is as it should be
  13. Bake for 65 to 75 minutes, rotating the pan about halfway through baking, until the bread is well browned on the bottom and sides, and the top springs back when touched lightly (there will be a fairly thick crust by this time, but it should still spring back)
  14. A knife inserted in the center should come out moist but clean
  15. Allow to cool for 10 minutes, then remove from the?pan and set on a cooling rack; allow to cool completely before slicing
  16. The bread is very moist on the first day and dries a bit by the second
  17. Store, tightly wrapped, in the refrigerator for up to 3 days
  18. May be frozen.

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