Almond Flour Bread {grain-free & dairy-free}
Happy weekend!
Time for a bread.
But not just any bread.
This may be (no, it is) the best grain-free bread I've had. It's a variation of the thyme & rosemary almond flour bread I shared on my blog earlier this summer.
I make this bread a few times a month. And my sister and her three-year-old daughter make this just about every week for her husband. If a three-year-old can help make it... by golly, we all can!
All you need is a bowl and a small loaf pan.
Omit the honey and it's Whole 30 approved. If you live a Whole 30 lifestyle, you will understand that finding a grain-free bread like this is like hitting a jackpot.
Here, I top the batter with sliced fresh strawberries before baking. You know, for that pretty, summer touch.
Just another high five to the breads beyond wheat!
Almond Flour Bread {grain-free & dairy-free}
(Adapted from Elizabethrider.com)
- 2 cups almond flour/meal
- 3 tablespoons coconut flour
- ¼ cup ground flaxseed
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 5 eggs (4 eggs, if they are very large)
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon honey (if not using, then increase olive oil to 2 tablespoons)
- 1 tablespoon apple cider vinegar
Directions:
- Preheat the oven to 350°F.
- In a large bowl, whisk together the almond flour, coconut flour, flaxseed, baking soda and salt.
- Add in the eggs, oil, honey and apple cider vinegar and mix until well combined, about 30 seconds. Scrape down the edges. The dough will be like a thick batter, that’s normal. Pour dough into a greased 8 or 9 inch loaf pan.
- Bake for about 30-35 minutes, or until a toothpick comes out clean. Let cool in the pan for 30 minutes and then run your knife around the edges and invert it on a cutting board. Once it’s cool, slice it or store the bread in the refrigerator for up to a week.
I like to slice the bread and top with fresh strawberries and mint. Maybe a sprinkle of sea salt and drizzle of olive oil...
Real food is real pretty. :)