Gluten Free Espresso Toffee Cookie Bread

why make this recipe

Gluten Free Espresso Toffee Cookie Bread is a delightful treat for anyone who loves the rich flavors of coffee and toffee. This recipe is perfect for those who are gluten-sensitive but still want to enjoy a sweet snack. The combination of almond and coconut flour gives the bread a unique texture, while the espresso adds a robust flavor. With its sweet toffee bits mixed throughout, this bread is not only tasty but also simple to make.

how to make Gluten Free Espresso Toffee Cookie Bread

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup espresso or strong coffee, cooled
• 1 cup toffee bits

Directions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix together almond flour, coconut flour, baking soda, and salt.
3. In another bowl, cream together brown sugar, granulated sugar, and softened butter until fluffy.
4. Beat in eggs and vanilla extract.
5. Gradually stir in the dry ingredients and coffee until just combined.
6. Fold in the toffee bits.
7. Pour the batter into the prepared loaf pan.
8. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

how to serve Gluten Free Espresso Toffee Cookie Bread

You can serve this delicious bread warm or at room temperature. It pairs wonderfully with a cup of coffee or tea. For an extra treat, you can spread a little butter or cream cheese on top. Enjoy it as a snack, dessert, or even a sweet breakfast option!

how to store Gluten Free Espresso Toffee Cookie Bread

To store the bread, let it cool completely before wrapping it in plastic wrap or aluminum foil. It can be stored at room temperature for up to 3 days. If you want to keep it longer, place it in the fridge, where it will last for about a week. You can also freeze the bread for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn.

tips to make Gluten Free Espresso Toffee Cookie Bread

• Make sure your butter is softened to room temperature to get a fluffy texture.
• Use freshly brewed espresso for the best flavor.
• If you want a richer taste, consider adding a teaspoon of almond extract along with the vanilla.
• Check the bread a few minutes before the baking time ends to avoid overbaking.

variation

For a chocolate twist, you can mix in some dark chocolate chips along with the toffee bits. You can also replace the toffee bits with nuts or dried fruits for a different texture and flavor.

FAQs

1. Can I use regular flour instead of almond and coconut flour?

No, this recipe is specifically designed to be gluten-free. The combination of almond and coconut flour provides a different texture than regular flour.

2. Can I use decaf coffee instead of espresso?

Yes, you can use decaf coffee if you prefer. Just make sure to use a strong brew to maintain the flavor.

3. How do I know when the bread is done baking?

Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, the bread is done. If it has wet batter on it, it needs more time to bake.