Ingredients
Dry ingredients
1 & 1/2 cups dried Almond pulp (from making Almond Milk) or ground almonds
2 tbsps Coconut flour
2 tbsps ground Flaxseed
1/4 tsp salt
1 & 1/2 tsps Bicarbonate of Soda
Wet ingredients
5 large organic eggs
1/4 cup melted coconut oil
1 tbsp Apple Cider Vinegar
Method
- Preheat the oven to 180C
- Line a loaf tin with a greaseproof liner
- Whisk together the dry ingredients in a bowl and place to one side
- Melt the coconut oil and add to the dry mixture
- Beat the eggs in a separate bowl, add the vinegar then slowly beat into the dry mixture until combined
- Pour in to the prepared loaf tin
- Bake for approx. 25 to 30 minutes, until a skewer comes out clean and it is golden (if the top is browning too quickly, place a piece of foil on top)
- Allow to cool before serving
- The bread can be sliced and placed in the freezer, or wrap it in kitchen towel and place in an airtight container, and keep in the fridge for up to a week.
- The bread is great just sliced, or can be toasted too – I like to toast mine and have it with scrambled eggs, sliced avocado or home made almond & coconut butter
Enjoy!