Updated: Oct 27, 2020
I was so excited to try out this recipe and to know how easy it was to make.
Don't be intimidated by new healthy ingredients, because you would be missing out on something that's not only super easy to create but super delicious and healthy all in one.
Almond flour is naturally dense. Keep in mind that 2 tablespoons of almond flour is about equal to a handful of almonds. The eggs in this bread make it even denser, so a small slice or two make the perfect sized snack.
INGREDIENTS Dry ingredients
2 cups blanched almond flour
1/4 cup flax meal
1/2 teaspoon baking soda
1/2 teaspoon fine texture sea salt (such as Real Salt)
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
Optional : I made my bread sugar free but if you would like you can add 1.5 tablespoons of honey to the mix.
Fresh herbs (optional, omit for plain bread – see note below)
2 teaspoons fresh thyme leaves
2 teaspoons fresh rosemary, finely chopped
Preheat the oven to 350°F.
In a bowl or if you prefer a food processor, combine the dry ingredients and pulse them until well combined, about 10 pulses.
Add the wet ingredients and mix until well combined, about 20 seconds.
Pour dough into a greased bread pan or muffin pans if you wish.
Fill the pan about halfway up, not to the top.
Bake for 30-35 minutes, or until a toothpick comes out clean from the center.
Let cool in the pan for 30 minutes before serving.
Note: I tried to double this recipe to fill the pan all the way up but couldn’t get it to cook through and it came out dense. So, we’re filling the pan halfway on purpose. See video!
Optional to add in herbs - can be added after you have mixed in your wet ingredients. Add 2 teaspoons fresh thyme leaves + 2 teaspoons fresh rosemary, finely chopped, to the bowl or if you are using a food processor right after mixing and pulse 5-6 times to incorporate the herbs but not puree them into the dough. Bake as usual.
I added some of my homemade Blueberry Chia Jam to my Almond Bread Muffin.