Ingredients

The following ingredients have 4 Servings
  • 2 cups blanched almond flour
  • 2 Tbsp coconut flour
  • 1/4 cup flax seed meal (or golden flaxseed meal)
  • 1/2 cup tapioca flour (or arrowroot flour)
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder (*aluminum free, or make your own paleo baking powder )
  • 3/4 tsp fine grain sea salt
  • 3 large eggs (whisked)
  • 2 large egg whites (whisked)
  • 1/4 cup water (or unsweetened almond milk)
  • 1/4 cup avocado oil, or olive oil
  • 1/2 tablespoon raw apple cider vinegar

Instruction

  • Preheat your oven to 350 degrees and line an 8 x 4” loaf pan with parchment paper.
  • In a large bowl, combine all dry ingredients, set aside. In a separate large bowl, whisk together the eggs and egg whites, water, oil and vinegar.
  • Immediately stir the dry mixture into the wet mixture, stirring until moistened, careful not to overmix.
  • Transfer all the batter (it should be pretty thick, like a sticky dough) into the prepared loaf pan, spread out evenly, tapping pan on the countertop a few times to evenly distribute.
  • Bake in the preheated oven for 50-55 mins or until loaf is completely risen and top is golden brown.
  • Cool in the pan on a wire rack for about 20 mins, then lift the loaf from the pan holding the sides of the parchment paper and continue to cool on the rack until fully cooled.
  • Slice as desired and store leftovers covered tightly in the refrigerator for up to 4 days - you can also freeze this bread to keep it longer. Enjoy!