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How To make Almond Brunch Loaf

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1/2 cup orange juice
1 egg
2 tablespoons butter
1/2 teaspoon salt
2 1/4 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons active dry yeast
2/3 cup almond cake & pastry filling (not paste)
3 tablespoons toasted almonds

chopped
1 teaspoon orange peel :

grated
orange juice sugar
Add 1/2 cup orange juice, egg, butter, salt, bread flour, sugar and yeast to a bread machine according to manufacturer's directions. Select dough cycle. When dough cycle is complete, remove dough from machine. Cover and let rest for 10 minutes.
On a lightly floured surface, roll dough into a 24" x 8" rectangle. In a small mixing bowl, stir together the almond filling, almonds, and orange peel. Spread filling over dough to within 1/2" of the edges. Fold dough loosely from a short side, making about eight 3" wide folds. (This is similar to making a jelly roll, except you make folds 3" wide, instead of rolling it.) Transfer to a lightly greased baking sheet. On one of the long sides, make eleven 2 1/2" cuts from the edge toward the center at about 3/4" intervals. Flip every other strip of dough over to the alternate side. Slightly twist each strip, exposing the filling. (The loaf will look braided when you are done flipping and twisting!)
Bake in a 350 oven for 25 to 30 minutes of until golden brown. If necessary, cover loosely with foil during the last 5 to 10 minutes to prevent overbrowning. Lightly brush the bread surface with orange juice. Sprinkle with sugar. Serve warm.

How To make Almond Brunch Loaf's Videos

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Easy Raspberry Almond Breakfast Scones Recipe | The Sweetest Journey

Learn how to make healthy breakfast scones that are naturally sweetened and flavored with fresh raspberries.

Ingredients:
1 Cup Almond Flour (120g)
2 Cups Whole Wheat Flour (240g)
1 1/2 Teaspoons Baking Powder (7.5g)
1/2 Teaspoon Salt (3g)
1/4 Cup Honey or Maple Syrup (60ml)
3/4 Cup Coconut Milk (180ml)
1 Cup Fresh Raspberries (170g)

Directions:
1. In a large mixing bowl, combine the almond flour, whole wheat flour, baking powder, salt, honey, and coconut milk. Stir together until well combined and a dough forms. Fold in the raspberries. If the dough becomes too sticky, add more whole wheat flour 1/8 cup at a time until a soft dough forms.
2. On a lightly floured surface, mold the dough into a log about 12 inches in length. Cut log into wedges. Place wedges on parchment lined baking sheets about 2 inches apart. Bake in a preheated oven at 350°F for 20-25 minutes or until an inserted toothpick comes out clean. Let cool 10 minutes and serve warm or let cool completely.

| Makes about 9 scones.

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Almond Blueberry Lemon Muffins

In this video, you learn how to make Almond Bluberry Lemon Muffins. This recipe takes around 2 hours total including 35 minutes of bake time. This is the Fishers Nuts recipe with a few changes. The link to the original recipe is pasted below.

Ingredients needed:
8 tablespoons sliced almonds
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
splash of lemon juice
1 stick of butter
1 1/4 cup of sugar
3 large eggs
2/3 cups of milk
1 and 1/2 cup blueberries
glaze:
3 tablespoons lemon juice
1/4 cup of sugar

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