Mix first 4 ingredients together in a small bowl, mixing very, very well. (If baking in oven mix in 2 Tablespoons ground flax seed also.)
Pour into a small mini-loaf dish, lined with parchment paper, if available. The dish I used in the photo is 4” x 6” at the top opening, and 3” x 5” on the bottom, as it narrows in a little.
It’s glass, and stated to be microwave- safe. I like to sprinkle dried cherries and walnuts on top, after pouring in batter.
Microwave Directions (For best results) Microwave on high for 2 minutes. (Microwave version turns out lighter, as pictured on left. Oven version bakes up darker, as pictured on right.)
Oven Directions If baking in the oven, mix in 2 Tablespoons ground flax seed. Bake at 350*F for 30 to 35 minutes, until a toothpick test comes out clean.
After baking via either method, carefully turn over the mini loaf pan to release the loaf, lie the loaf on it’s side, to allow the steam to escape on a cooling rack. The bread will firm up after it cools. Once cool, you can slice each loaf into 8 to 10 mini slices.
To make homemade Walnut Butter: Toast walnuts on a sheet pan for 7 minutes at 350*F. Blend walnuts together in a Vitamix or food processor, adding a few spoonfuls of olive oil, as needed for easy blending. I found it easiest to blend a pound of walnuts into butter in small 2 batches, blending ½ pound at a time.
Note: almond butter and/or a mix of hazelnut butter can be used in place of almond butter.
If baking in the oven: Add 2 Tablespoons ground flax seed to batter.