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!
- Preheat oven to 350 degrees Fahrenheit.
- In a mixing bowl, beat eggs well with vinegar. I've used as little as 2 eggs, and the bread is fine, but a bit more flat.
- 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-inch or 9-inch 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.
Enjoy! Let me know how you like these!
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