My adaption of Elena Amsterdam’s recipe from her latest cookbook
Makes 3 Loaves – 5 ½ x 3 x 2 ¼ inch
- 4 cups blanched almond flour
- ½ cup golden flax meal
- 4 tablespoons coconut flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 10 large eggs
- 2 tablespoons coconut oil, melted over very low heat (I use microwave)
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
Preheat the oven to 350’. Line the loaf pans with parchment paper.
In a large mixing bowl put all dry ingredients: almond flour, flax meal, coconut flour, baking soda and salt. Use dry mixer to mix ingredients together. In a smaller bowl beat together eggs, coconut oil, honey and vinegar. Pour the wet ingredients into the dry and mix thoroughly with mixer.
Scoop batter evenly into the prepared loaf pan; tapping pan on table top to settle batter. Bake from 35-40 minutes until a knife inserted into the centre of the loaf comes out clean. Let the bread cool in the pan for one hour, then serve. Before storing allow loaf to dry completely to touch.
Bread freezes well and can be reheated in the toaster.