Grain-Free Bread.... GF, DF, Paleo + Keto Friendly

An actually fluffy and “bready” loaf… For lack of a better term. I find many grain-free breads to be super eggy which I’m not a fan of. I’ve tried so many and most of the time, I’m like ughhh if I wanted a frittata I would have just searched for a frittata recipe haha. I topped mine with fresh rosemary but thyme works wonderfully as well, or you can omit the herbs entirely.

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Recipe adapted from Goop.

Ingredients

1 1/2 cups blanched almond meal

2 tablespoons coconut flour

1/4 cup ground flaxseed

1/4 teaspoon sea salt

1 1/2 teaspoons baking soda

5 eggs

1/4 cup coconut oil, melted

1 tablespoon apple cider vinegar

Flakey sea salt

Fresh rosemary, chopped

Method

  1. Preheat the oven to 180C and line a small loaf tin with baking paper.

  2. In a large bowl combine almond meal, coconut flour, flaxseed, salt, and baking soda.

  3. In a small bowl, whisk the eggs then pour into the dry mixture with the coconut oil and apple cider vinegar. Fold to combine.

  4. Pour into the lined tin and sprinkle over sea salt and fresh rosemary. Bake in the oven for 40–45 minutes. Leave to cool completely before turning out.

This stores are room temperature for about 5 days. Although I personally like to slice then freeze so I can use defrost one or two at a time.

Pictured here with cashew butter and berries, yum!

Pictured here with cashew butter and berries, yum!