Almond Bread Recipe for STUDENTS!
Ingredients
1.5 cups blanched almond flour (NOT meal)
2 Tbsp coconut flour
1/4 cup Flax meal or flour
1/4 tsp sea salt (or Himalayan crystal salt)
1.5 tsp baking soda (organic preferably because this often has harmful aluminum in it)
5 eggs
1/4 cup coconut oil
1 Tbsp honey
1 Tbsp apple cider vinegar
Preheat your oven to 350°F. Grease a smallish loaf pan (4 x 8) with lots of fat (butter, lard, whatever).
In a large bowl, with a handheld mixer, blend the first four ingredients.
Add the remaining ingredients and blend again. Gently beat eggs, then pulse in (or mix well) all liquid ingredients.
Pour into the greased loaf pan (3.5 in by 7.5 in) and bake for 35-40 minutes.
Bake at 350 deg F for 30 min
Remove from oven and allow to cool for 20 minutes. Run a knife along the edges and remove from pan. Cool completely or eat warm.
Store in an airtight container at room temperature for 3-4 days, in the fridge for 7-10 days or in the freezer for a month or so.
Cool and serve.
This bread is very moist and somewhat sweet. You can toast it, you can butter it, you can just eat it without anything. Its wonderful tasting and I hope you enjoy!
p.s you can make TONS of bread and freeze it so that you can have months of bread without having to do it weekly. Team bread making party anyone!?!??
1.5 cups blanched almond flour (NOT meal)
2 Tbsp coconut flour
1/4 cup Flax meal or flour
1/4 tsp sea salt (or Himalayan crystal salt)
1.5 tsp baking soda (organic preferably because this often has harmful aluminum in it)
5 eggs
1/4 cup coconut oil
1 Tbsp honey
1 Tbsp apple cider vinegar
Preheat your oven to 350°F. Grease a smallish loaf pan (4 x 8) with lots of fat (butter, lard, whatever).
In a large bowl, with a handheld mixer, blend the first four ingredients.
Add the remaining ingredients and blend again. Gently beat eggs, then pulse in (or mix well) all liquid ingredients.
Pour into the greased loaf pan (3.5 in by 7.5 in) and bake for 35-40 minutes.
Bake at 350 deg F for 30 min
Remove from oven and allow to cool for 20 minutes. Run a knife along the edges and remove from pan. Cool completely or eat warm.
Store in an airtight container at room temperature for 3-4 days, in the fridge for 7-10 days or in the freezer for a month or so.
Cool and serve.
This bread is very moist and somewhat sweet. You can toast it, you can butter it, you can just eat it without anything. Its wonderful tasting and I hope you enjoy!
p.s you can make TONS of bread and freeze it so that you can have months of bread without having to do it weekly. Team bread making party anyone!?!??
