Paleo Bread Loaf, Cake or Muffin
Grain free, gluten free, dairy free bread made with almond flour. Grinding toasted almonds instead of the almond flour is an alternative. The result makes for a coarser nuttier texture. Either way, this bread is tasty.
Recently I've been baking it in a 8" x 8" cake pan instead of a loaf pan. It bakes more evenly. The middle of the loaf can be slightly undercooked if using ground nuts. I believe this happens because the nuts are unable to absorb the moistness of the batter the same way a flour mixture would.
The batter in an oiled or lined muffin tin is an alternative.
Whether in loaf, cake or muffin form this recipe is good with your morning beverage, with afternoon tea or a great snack anytime of the day.
Ingredients
1 ½ cups blanched almond flour or toasted ground almonds
2 Tablespoons coconut flour
1/4 cup flaxseed meal
1/4 teaspoon sea salt
1 1/2 teaspoons baking soda
5 eggs
1/4 cup coconut oil
1 Tablespoon honey
1 Tablespoon apple cider vinegar
Preparation
Preheat oven to 350° F.
Place almond flour, coconut flour, flax, salt and baking soda in a bowl. Whisk to combine dry ingredients.
Add in eggs and beat into the dry ingredients.
Add honey and vinegar to the oil and whisk together.
(If the coconut oil is hard, melt in a glass measuring cup in the microwave).
Lastly, add the oil, honey and vinegar into the batter and mix until all the ingredients are incorporated.
Pour batter into a greased (or line with parchment paper) loaf pan, 8 x 8 inch cake pan or muffin tin.
Bake for 25 to 30 minutes in a cake pan; 50 to 60 minutes in a loaf pan, 18-20 minutes in a muffin tin.
Test centre for doneness with a toothpick.
Cool and serve.
Grain free, gluten free, dairy free bread made with almond flour. Grinding toasted almonds instead of the almond flour is an alternative. The result makes for a coarser nuttier texture. Either way, this bread is tasty.
Recently I've been baking it in a 8" x 8" cake pan instead of a loaf pan. It bakes more evenly. The middle of the loaf can be slightly undercooked if using ground nuts. I believe this happens because the nuts are unable to absorb the moistness of the batter the same way a flour mixture would.
The batter in an oiled or lined muffin tin is an alternative.
Whether in loaf, cake or muffin form this recipe is good with your morning beverage, with afternoon tea or a great snack anytime of the day.
Ingredients
1 ½ cups blanched almond flour or toasted ground almonds
2 Tablespoons coconut flour
1/4 cup flaxseed meal
1/4 teaspoon sea salt
1 1/2 teaspoons baking soda
5 eggs
1/4 cup coconut oil
1 Tablespoon honey
1 Tablespoon apple cider vinegar
Preparation
Preheat oven to 350° F.
Place almond flour, coconut flour, flax, salt and baking soda in a bowl. Whisk to combine dry ingredients.
Add in eggs and beat into the dry ingredients.
Add honey and vinegar to the oil and whisk together.
(If the coconut oil is hard, melt in a glass measuring cup in the microwave).
Lastly, add the oil, honey and vinegar into the batter and mix until all the ingredients are incorporated.
Pour batter into a greased (or line with parchment paper) loaf pan, 8 x 8 inch cake pan or muffin tin.
Bake for 25 to 30 minutes in a cake pan; 50 to 60 minutes in a loaf pan, 18-20 minutes in a muffin tin.
Test centre for doneness with a toothpick.
Cool and serve.
