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Grain-Free Almond Bread
Nutty and moist, this almond bread is both delicious and filling. I serve it like cornbread on the side of a meal. For a sweet bread, simply add sweetener and dried fruits.
Course
Breads
Author
Wardee Harmon
Ingredients
3 to 4
organic or pastured eggs
1
tablespoon
raw apple cider vinegar
1/2
cup
grass-fed butter
or coconut oil, barely melted
2
cups
blanched almond flour
1/4
cup
flax seed meal
or use additional almond flour
1/2
teaspoon
sea salt
1/2
teaspoon
baking soda
Instructions
Preheat oven to 350 degrees Fahrenheit.
In a mixing bowl, beat eggs well with vinegar. I've used as little as 2 eggs, and the bread is fine, but a bit more flat.
Add butter or coconut oil and whisk together until well combined.
In a separate bowl, combine almond flour, flax seed meal, salt and baking soda.
Mix with fork until well distributed.
Add flour mixture to egg mixture and mix until smooth.
Press into a greased 8-inch or 9-inch square baking pan.
Bake for 30 to 35 minutes until golden brown or toothpick inserted comes out clean.
Cool for 15 minutes.
Cut into 9 squares.
Then, we cut each square in half horizontally and spread with butter.