When I made this, I forgot to soak some blanched almonds to make 1/4 cup of almond milk (& there is no point in trying to find a ‘legal’ almond milk -firstly cos I don’t know of one & also why buy a litre if I only need 1/4 cup). Instead I put 1/4 cup of water into the mixture and then added about 1/8 cup of slivered almonds. I beat it all up so almonds got broken into pieces. Much easier!😛
The book has a few extra notes:
- The steam from the dish of water helps the loaf rise and keeps it a nice white colour.
• While beating the egg whites separately is not required, it helps the loaf rise to almost twice the size as adding the eggs whole.
• Can use homemade cashew butter.
