Serves 8
55 min
Paleo Almond Flour Bread
Recipe GLPR845b6a655471ed
A grain-free, nutrient-dense bread made with almond flour, flax meal, and coconut flour, held together with eggs and leavened with baking soda. This dense, moist loaf is naturally paleo-friendly and works well for those avoiding gluten and grains.
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Ingredients
2 cups blanched almond flour
2 tablespoons coconut flour
¼ cup golden flax meal
½ teaspoon baking soda
¼ teaspoon sea salt
5 large eggs
1 tablespoon raw honey
1 tablespoon apple cider vinegar
coconut oil for greasing the pan
Directions
Preheat the oven to 350°F. Lightly grease a 7 by 3-inch loaf pan with coconut oil.
In a food processor, pulse the almond flour, coconut flour, flax meal, baking soda, and sea salt until evenly combined.
Add the eggs, honey, and apple cider vinegar to the food processor and pulse until the batter is smooth and well incorporated, scraping down the sides as needed.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 35 to 45 minutes, until a knife or toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for 1 hour before turning out and slicing. Store covered at room temperature for up to 2 days, or refrigerate for longer storage.
