Almond Flour Bread
This Almond Flour Bread is SO EASY! A moist, grain-free loaf packed with wholesome ingredients and perfect for sandwiches or toast.
Equipment
- 9x5-inch loaf pan
- Large Bowl
- Whisk
- Spatula
Ingredients
- 2 cups almond flour
- 1/4 cup ground flaxseed
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- 1/4 cup melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1/4 cup water (if needed, to adjust batter consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan with a little coconut oil or line it with parchment paper for easy removal.
- In a large bowl, whisk together the almond flour, ground flaxseed, salt, and baking soda to evenly distribute the leavening agent.
- In a separate bowl, beat the eggs thoroughly. Add the melted coconut oil, apple cider vinegar, and honey or maple syrup. Mix until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If batter feels too dry or crumbly, add up to 1/4 cup water, a tablespoon at a time, to reach a spreadable consistency.
- Transfer the batter into the prepared loaf pan and smooth the top with a spatula. Bake for about 30 to 35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the bread to cool completely in the pan on a wire rack before slicing to set properly and hold its shape.
Notes
- Do not overmix the batter to avoid dense bread.
- Allow the bread to cool completely before slicing to prevent crumbling.
- Measure almond flour and flaxseed by weight for best results.