This is a great base for a sandwich loaf if you don’t want to wait for a
yeasted bread to rise. This recipe makes for great toast, breadcrumbs, and when baked into muffin tins, you’ll get some “dinner rolls.”
Module 3: Quick Breads
Nut-Free Quick Bread Base (Sweetened)
A more yeasted-bread-style texture (not cake-y) and sweetened, this
base recipe is great mixed with cinnamon and dried fruit like raisins for
a nostalgic buttered toast, or French toast to start the day.
Almond Quick Bread Base (Unsweetened)
For an unsweetened quick bread loaf with “cake-like” crumb and texture, this is your base recipe.
Sweet Vanilla Almond Bread
This recipe uses almond flour, which is my go-to flour mix ingredient for creating rich, cake-like crumb for certain baked goods. This recipe makes a terrific sweetened base that you can adapt to include a variety of fold-in ingredients like dried fruits, chopped apples, bananas, even chocolate chips. Yes to that.
Classic Cornbread
A delicious and rustic cornbread recipe that can be baked in a skillet, glass dish, or muffin tins—you can also bake the batter directly on chili for a comforting casserole. Use this as a cornbread base—adjust fold ins and play. Add to, or swap out corn kernels with 1–2 teaspoons minced jalapeño pepper, ½ cup diced apple, blackberries, blueberries, peaches, carrots, sweet onion, or green tomato.