Caramelised Almond croissant loaf

Caramelised Almond croissant loaf 🇫🇷🥐 RECIPE BELOW👇🏼 in my almond croissant era I reckon… but tbh when am I not🤨 one of my FAV loaves everrrr… enjoy! xx : — 1 1/2 cups self raising flour — 1 cup almond flour — 1/2 tsp baking powder — 1/3 cup coconut oil, melted — 1/2 cup maple syrup — 2/3 cup almond milk — 1 tsp vanilla essence — 1 tsp almond essence — 1 egg Almond swirl — 1/2 cup runny almond butter — 2 tsp almond essence — 4 tbsp Maple syrup — Dash of milk (if needed) — 1/3 cup almond flakes — 2 heaped tbsp Honey method: ALMOND SWIRL: mix all ingredients together & mix to form a paste. add a dash of almond milk if it’s too thick (only if needed). set aside. HONEY ALMONDS: heat honey in a small saucepan over medium heat. As it starts to bubble, turn off heat and stir through almonds. once coated, set aside. CAKE: 1. pre heat oven to 170°C + grease & line loaf tin (1L) 2. Combine dry ingredients in one bowl & wet ingredients in another. Add wet mixture to the dry. Add 1/2 your almond swirl paste and lightly mix it through to create a marble effect. 3. Pour half the batter into your lined tin. Add a layer of almond paste followed by remaining batter, another layer of almond paste & cover the top with honey almonds. 4. Place in the oven & bake for approx 40- 45 minutes, use a skewer to determine when it is done and remove when risen, golden and cooked. 5. Allow to cool before removing from the tin, a dusting of icing sugar & serving 🤍

Unbalanced

% Daily Values based on a 2,000 calorie diet