Amaretto Butter Heart Loaf

February is my favorite month. Not only because it consists of 28 days of love-making, which means having excuses to eat more chocolate, buying heart-shaped things and wearing the color red, but there’s also the Lunar New Year celebration and my birth date falls upon one of those lucky days. And, not to mention, I get to bake in hearts.

almond loaf heart pan

Almond cake heart

Amaretto Butter Heart Loaf

4 tbsp butter softened at room temperature

4 eggs

3 tbsp greek yogurt

1/2 cup honey

2 tsp vanilla

2 tsp amaretto flavoring (almond extract)

1/2 cup coconut flour

3/4 tsp baking soda

I tried this recipe three different ways and this the version that came out the most flavorful and fluffiest. A bread pan might be too deep to bake evenly (or my oven could be on the fritz, again) but a shallow pan should work well. The outcome from the above ingredients, a hearty, buttery, amaretto infused pound cake-like breakfast bread or dessert.

Directions: Preheat oven to 350˚ In a mixing bowl with a hand mixer, blend butter, yogurt, honey, eggs, vanilla, and amaretto until smooth. In a separate bowl, sift coconut flour and baking soda together. Add flour mixture and egg & butter mixtures together, be sure to blend well, free of clumps. Coconut flour is extremely finicky, so measure accurately and add as you go. Place in a 7″x 9″ pan or heart-shaped cakelet (a lovely gift from Mama Jo Jo), such as this one (pictured). Depending on the depth of the pan, you will bake until golden brown or about 20-25 minutes. Eat and share with love.

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