Nutty and moist, this almond bread is both delicious and filling. I serve it like cornbread on the side of a meal. The kids and I need only the bottom half of a square spread with butter, while my husband takes two.
Before coming up with this recipe, I tried a recipe I found on the internet. That bread was so dry we all got hiccups! Then I noticed the recipe called for no fat whatsoever. Well, that would explain it. So I played around with the ratios of ingredients and of course I added fat — and here is the final recipe. We really love these!
Grain-Free Almond Bread
- 3 to 4 eggs
- 1 tablespoon raw apple cider vinegar
- 1/2 cup barely melted butter or coconut oil
- 2 cups blanched almond flour
- 1/4 cup flax seed meal (or use additional almond flour)
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
Preheat oven to 350 degrees Fahrenheit. In a mixing bowl, beat eggs well with vinegar. Add butter or coconut oil and whisk together until well combined. In a separate bowl, combine almond flour, flax seed meal, salt and baking soda. Mix with fork until well distributed. Add flour mixture to egg mixture and mix until smooth. Press into a greased 8″ or 9″ square baking pan. Bake for 30 to 35 minutes until golden brown or toothpick inserted comes out clean. Cool for 15 minutes. Cut into 9 squares. (Then we cut each square in half horizontally and spread with butter.)
Notes: I have used as little as two eggs and the bread is fine, but more flat. You can add sweetener and dried fruits for a sweet bread. You can double the recipe and get a thicker result (but bake longer). You can double the recipe and bake it in a loaf pan. Lots of options. Have fun!
Enjoy! Let me know how you like these!
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