Almond Flour Bread
Bake up a loaf of this grain-free almond flour bread to keep your toast cravings in check during the eight days of Passover or to treat gluten-free family members and guests all year round. With a base that can be modified for both the sweet and savory palate, this bread is great for all times of day.
- 1½ cups almond flour
- ¼ cup flaxseed meal (or ground chia seeds, if you don’t eat kitniyot)
- 2 tablespoons coconut flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 5 eggs (you can reduce to 4 for a drier loaf)
- ¼ cup oil (coconut, olive, canola), ghee or melted butter
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup or honey (optional, if you want a sweeter loaf)
- 2 teaspoons finely chopped fresh herbs like rosemary and thyme (optional, for additional flavor)
- 2 tablespoons seeds (chia, hemp, sunflower, sesame, caraway), for topping (or chopped nuts, if you don’t eat kitniyot)
- Preheat the oven to 350 degrees. Grease a 9-by-5-inch loaf pan and set aside. Whisk together the dry ingredients in a large bowl. Stir together the eggs, oil, vinegar and maple syrup or herbs (if using) in a separate bowl. Add the wet into the dry and stir to combine. Pour the batter into the loaf pan and sprinkle the top with the seeds of your choice. Bake for 40 minutes or until a toothpick comes out dry. Cool to room temperature before slicing.