First thing’s first. I just received my fourth wedding invitation for this year. I know I am coming to the age where everyone I know is getting married but I never expected to have four weddings for eight wonderful people just this year! I can’t believe it! The problem is that Genesis and I are under or straight-up unemployed. We have my cousin’s wedding in April, my childhood friend Helen’s in June in the Yukon, my dearest friend Katie’s wedding in Banff in July, and my high-school twin is getting married to her long-time amazing partner in August in Saskatoon. I wish I could attend them all, but that would require one of us to be on Air Canada’s payroll. Alas, we will figure it out, but I am fairly sure I am going to miss a few important events this year.
Anyway, on this beautiful sunny day I decided to make some hearty chili and a really tasty jalapeño almond bread that has all the characteristics of cornbread but with a bit more texture. The meal was super filling and I know it would satisfy even the most carby of carb lovers. I munched down a ton of the chili and happily munched on the almond bread between/with bites. I am going to experiment with a few different versions of this because it came out so beautifully. I suspect I could make a sweeter version of it that uses cream cheese and some cinnamon, maybe even a swirl of chocolate. Hmm weekend-testing ideas!
Give it a try and let me know if you make any tweaks. Feel free to add or reduce the number of jalapeños as needed, I would’ve been happy with another one in there because at this time in the season, jalapeños are on the mild side. If you are not a fan of the spice, sub in a few chopped green onions, some finely chopped red peppers, or even some diced ham!
Jalapeño Almond Bread
Recipe very lightly adapted from Reddit user grossitsrachel (who I can only assume is not actually gross)
- 2 cups almond flour
- 2 cup cheddar cheese, shredded
- 2 jalapeños, finely diced
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup butter, melted
- Heat your oven to 350°F. Grease a 9- x 13-inch glass baking dish. You can also halve the recipe and prepare an 8- x 8-inch baking dish.
- In a large bowl toss together the cheese, almond flour, jalapeños, baking powder, and salt.
- In another bowl whisk together the wet ingredients.
- Add the wet ingredients to the dry, stirring until well combined.
- Pour (or glob) the batter into the baking dish, spreading evenly.
- Bake for 20-25 minutes, until the edges begin to brown.
- Allow to cool for a couple minutes before cutting and serving.