Almond Flour Bread
This simple almond flour bread is naturally gluten-free and grain-free, offering a moist and slightly nutty flavor. It's perfect for sandwiches, toast, or enjoying with your favorite spread.
1 hr 5 min
Total Time
8
Servings
easy
Difficulty
15 min
Prep Time
50 min
Cook Time
1 hr 5 min
Total Time
Ingredients
- 3 cups Almond Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 4 large Eggs
- 2 teaspoons Apple Cider Vinegar
- 1/4 cup Olive Oil
- 2 tablespoons Honey or Maple Syrup
- 1/2 cup Unsweetened Almond Milk
- 1 tablespoon Psyllium Husk Powder
- 1 tablespoon Everything Bagel Seasoning
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and line a 8x4 inch loaf pan with parchment paper.
- 2
In a large bowl, whisk together almond flour, baking powder, baking soda, salt, and psyllium husk powder.
- 3
In a separate bowl, whisk together eggs, apple cider vinegar, olive oil, honey (or maple syrup), and almond milk.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 5
Pour the batter into the prepared loaf pan and sprinkle with everything bagel seasoning.
- 6
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Check for doneness around 40 minutes; if the top is browning too quickly, tent with foil.
- 7
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Tips & Notes
- •For a richer flavor, use melted coconut oil instead of olive oil.
- •Adding a tablespoon of chia seeds can improve the bread's texture.
- •Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.