10 min
45-50 min
1 loaf
1 1/2 cups blanched almond flour
1/4 cup ground flax seeds
1 tbsp whole flax seeds
1/2 tsp unrefined sea salt
1/2 tsp baking soda
4 pastured eggs, beaten
2 tsp raw honey, optional
1/2 tsp raw cider vinegar
butter or ghee, to grease a loaf pan (I use parchment paper with no grease, and it peels off the bread just fine)
This almond bread benefits from the addition of flax seed which help to not only improve its texture, but also improve its color and consistency.
I’ve had other grain-free breads and they serve their purpose as a quick bread gluten-free alternative. However, many grain-free bread recipes make the mistake of using too many eggs which results in an overly eggy flavor. This bread stands on it’s own with a wonderfully dynamic, unique and even flavor. The crunchy crust has a hint of sweetness yet the bread works as a savory or sweet treat. You could slather it with butter and jam for the perfect accompaniment to your morning tea.
I like using a smaller loaf pan linked here for larger slices...as we all know Paleo breads don't rise. Add 5 minutes to cooking time if using this great technique to make "regular" sized slices of bread to use as a sandwich. This pan changed my life!
I have found that this bread even toasts a little crunchy. Hooray for flax seed!
Enjoy!
