Perfect Almond Flour Bread
Servings: 10 slices
Ingredients
| Qty | Ingredient |
|---|---|
| Dry Ingredients | |
| 2 1/4 cups | almond flour, blanched |
| 1/4 cup | ground flaxseed |
| 1/2 tsp | baking soda |
| 1/2 tsp | fine texture sea salt (such as Real Salt) |
| Wet Ingredients | |
| 5 ea | large eggs (or 4 jumbo eggs) |
| 1 tbsp | honey |
| 1 tbsp | extra virgin olive oil |
| 1 tbsp | apple cider vinegar |
| Fresh Herbs (optional) | |
| 2 tsps | fresh thyme leaves |
| 2 tsps | fresh rosemary, finely chopped |
Preparation
- Preheat the oven to 350°F.
- Grease a 9×5 loaf pan. You can use parchment paper if you like.
- In a food processor, combine the dry ingredients.
- Pulse them until well combined—about 10 pulses.
- Add the wet ingredients and mix until well combined—about 20 seconds. Remember to scrape down the edges.
- Add the optional fresh herbs.
- Pulse another 5 or 6 times to mix the herbs into the dough without puréeing them. The dough will be like a very thick batter, but should be thin enough that it wouldn’t roll into a ball.
- Pour dough into your prepared loaf pan. There should be enough to fill the pan about halfway up.
- Bake for 30-35 minutes or until a toothpick comes out clean from the center. It should look golden brown on top, like regular bread.
- Remove from oven. Let it cool in the pan for 30 minutes to room temperature before serving.p