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: 

1. Preheat the oven to 350°F. 
2. In a large bowl, whisk together the almond flour, coconut flour, flaxseed, baking soda and salt. 
3. 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.  
4. 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. :)