Now just follow these simple preparation steps to make this delicious Low-Fat Cinnamon-Walnut Loaf:
1. Preheat oven to 350F (180C). Lightly grease a regular loaf pan, or line with parchment paper.
2. Place the psyllium husks, apple cider vinegar, vanilla and almond butter in a glass measuring cup. Add enough milk to reach the 1-1/2 cup (360 ml) mark. Using a small whisk or fork, whisk everything together until the almond butter is well dissolved in the liquid and no lumps remain. Set aside while you measure the dry ingredients.
3. In a large bowl, sift together all remaining ingredients except for the walnuts. Whisk well to distribute all the ingredients evenly. Add the walnuts.
4. Whisk the liquid again to ensure that it’s smooth and everything is incorporated, then pour the wet mixture over the dry ingredients and stir just to combine (do not overmix!). Turn the mixture into the prepared pan and smooth the top. It will only fill the loaf about halfway to the top; this is as it should be.
5. Bake in preheated oven for 65-75 minutes, rotating the pan about halfway through, until the bread is well browned on the bottom and sides, and the top springs back when touched lightly (there will be a fairly thick crust by this time, but it should still spring back). A knife inserted in the center should come out moist but clean.
6. Allow to cool for 10 minutes, then remove from pan allow to cool completely before slicing. The bread is very moist on the first day and dries a bit by the second.
7. Store, tightly wrapped, in the refrigerator up to 3 days, or freeze for later.
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Source: Ricki Heller