2 C + 2 Tbsp blanched almond flour
1/2 C coconut flour
1 tsp baking soda
1/2 tsp salt
5 large eggs
1/4 C olive oil or melted butter
3/4 C water
1 tsp apple cider vinegar
Preheat the oven to 350 degrees. Grease an 8.5" loaf pan and set aside.
In a large mixing bowl whisk together the almond and coconut flours, baking soda and salt and set aside. Beat the eggs in a food processor on medium speed for 10 - 15 seconds until frothy. Add the oil (or melted butter), water, and vinegar and process for another few seconds until combined. Add the dry ingredients all at once and immediately process on high for 5 - 10 seconds until the batter is smooth.
Pour the batter into the loaf pan and smooth the top into an even layer. Bake for 50 - 70 minutes (I do an even hour) until a tester inserted into the center comes out clean.
Allow the bread to cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
Notes
Run a thin knife along the edges of the pan before you turn it over for easier release.
Store cooled slices (or the whole loaf) in an airtight container in the fridge for up to a week or in teh freezer for up to three months.
1/2 C coconut flour1 tsp baking soda
1/2 tsp salt
5 large eggs
1/4 C olive oil or melted butter
3/4 C water
1 tsp apple cider vinegar
Preheat the oven to 350 degrees. Grease an 8.5" loaf pan and set aside.
In a large mixing bowl whisk together the almond and coconut flours, baking soda and salt and set aside. Beat the eggs in a food processor on medium speed for 10 - 15 seconds until frothy. Add the oil (or melted butter), water, and vinegar and process for another few seconds until combined. Add the dry ingredients all at once and immediately process on high for 5 - 10 seconds until the batter is smooth.
Pour the batter into the loaf pan and smooth the top into an even layer. Bake for 50 - 70 minutes (I do an even hour) until a tester inserted into the center comes out clean.
Allow the bread to cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
Notes
Run a thin knife along the edges of the pan before you turn it over for easier release.
Store cooled slices (or the whole loaf) in an airtight container in the fridge for up to a week or in teh freezer for up to three months.
Comments
Post a Comment