Serves 8
55 min
Paleo Almond Flour Bread
Recipe GLPR54268affc5d31b
A grain-free, nutrient-dense bread made with blanched almond flour, coconut flour, and golden flax meal, bound together with eggs and lightly sweetened with honey. The vinegar and baking soda create a tender crumb. Perfect for those following paleo, keto, or gluten-free diets. Serve warm or at room temperature.
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Ingredients
1 tablespoon apple cider vinegar
½ teaspoon baking soda
2 cups blanched almond flour
2 tablespoons coconut flour
5 large eggs
¼ cup golden flax meal
1 tablespoon honey
¼ teaspoon sea salt
Coconut oil for greasing
Directions
Preheat your oven to 350°F. Lightly grease a 7 by 3-inch loaf pan with coconut oil, ensuring all surfaces are well coated to prevent sticking.
In a food processor, combine the blanched almond flour, golden flax meal, coconut flour, baking soda, and sea salt. Pulse until the dry ingredients are evenly mixed.
Add the eggs, honey, and apple cider vinegar to the food processor with the dry mixture. Pulse until all ingredients are completely incorporated and the batter is smooth with no visible lumps.
Transfer the batter to the prepared loaf pan, smoothing the top with a spatula for even baking.
Bake for 35 to 45 minutes, until a knife or toothpick inserted into the center of the loaf comes out clean with no wet batter clinging to it.
Remove the bread from the oven and let it cool in the pan for 1 hour before slicing and serving.
