Author: The Barefoot Cook – Adapted from Elana’s Pantry
Serves: Makes 1 medium sized loaf
Ingredients
- 1 ½ cups blanched almond flour
- ¾ cup arrowroot powder
- ¼ cup flax seed meal
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 4 eggs
- 1 teaspoon honey or coconut nectar or yacon syrup
- 1 teaspoon apple cider vinegar or lemon juice
Instructions
- In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda
- In a larger bowl, blend eggs 3-5 minutes until frothy
- Stir sweetener of choice and vinegar or lemon into eggs
- Mix dry ingredients into wet
- Pour batter into a well greased 7.5″ x 3.5″ loaf pan
- Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
- Cool and serve
Notes
This loaf yields a medium size slice, not as big as a regular slice, though is very filling, so I’m always sure to slice it thinly, as not to overload on bread. Storage: Wrap the bread in a paper towel and then seal it in a Ziploc bag; stored this way it can keep for several days refrigerated.