Paleo Bread ~ makes 1 loaf
Grain free, gluten free, dairy free bread made with almond flour. Grinding toasted almonds instead of the almond flour is an alternative. The result makes for a coarser nuttier texture. Either way, this bread is tasty.
Recently I've been baking it in a 8" x 8" cake pan instead of a loaf pan. It bakes more evenly. The middle of the loaf can be slightly undercooked if using ground nuts. I believe this happens because the nuts are unable to absorb the moistness of the batter the same way a flour mixture would.
This bread loaf is good with your morning beverage, with afternoon tea or a great snack anytime of the day.
Ingredients
1 ½ cups blanched almond flour or toasted ground almonds
2 Tablespoons coconut flour
1/4 cup flaxseed meal
1/4 teaspoon sea salt
1 1/2 teaspoons baking soda
5 eggs
1/4 cup coconut oil
1 Tablespoon honey
1 Tablespoon apple cider vinegar
Preparation
Preheat oven to 350° F.
Place almond flour, coconut flour, flax, salt and baking soda in a bowl. Whisk to combine dry ingredients.
Add in eggs and beat into the dry ingredients.
Add honey and vinegar to the oil and whisk together.
(If the coconut oil is hard, melt in a glass measuring cup in the microwave).
Lastly, add the oil, honey and vinegar into the batter and beat until all the ingredients are incorporated.
Pour batter into a greased (or line with parchment paper) loaf pan or 8 x 8 inch cake pan.
Bake for 25 to 30 minutes in a cake pan; 50 to 60 minutes baking time in a loaf pan. Test centre for doneness.
Cool and serve.
Grain free, gluten free, dairy free bread made with almond flour. Grinding toasted almonds instead of the almond flour is an alternative. The result makes for a coarser nuttier texture. Either way, this bread is tasty.
Recently I've been baking it in a 8" x 8" cake pan instead of a loaf pan. It bakes more evenly. The middle of the loaf can be slightly undercooked if using ground nuts. I believe this happens because the nuts are unable to absorb the moistness of the batter the same way a flour mixture would.
This bread loaf is good with your morning beverage, with afternoon tea or a great snack anytime of the day.
Ingredients
1 ½ cups blanched almond flour or toasted ground almonds
2 Tablespoons coconut flour
1/4 cup flaxseed meal
1/4 teaspoon sea salt
1 1/2 teaspoons baking soda
5 eggs
1/4 cup coconut oil
1 Tablespoon honey
1 Tablespoon apple cider vinegar
Preparation
Preheat oven to 350° F.
Place almond flour, coconut flour, flax, salt and baking soda in a bowl. Whisk to combine dry ingredients.
Add in eggs and beat into the dry ingredients.
Add honey and vinegar to the oil and whisk together.
(If the coconut oil is hard, melt in a glass measuring cup in the microwave).
Lastly, add the oil, honey and vinegar into the batter and beat until all the ingredients are incorporated.
Pour batter into a greased (or line with parchment paper) loaf pan or 8 x 8 inch cake pan.
Bake for 25 to 30 minutes in a cake pan; 50 to 60 minutes baking time in a loaf pan. Test centre for doneness.
Cool and serve.
