Paleo / Gluten-free / Dairy-free
Easy and delicious!
Author: Michele Rosen
Prep Time: 10 minutes Cook Time: 1 hour cooling time: 1 hr Total Time: 1 hour 10minutes
2 cups blanched almond flour
2 Tbsp coconut flour
1/4 cup golden flax seed 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
6 Tbsp almond milk unsweetened or other non-dairy milk
1/2 tbsp raw apple cider vinegar
1/4 cup coconut oil melted and cooled (use refined to avoid coconut flavor)
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, almond milk, vinegar and coconut oil.
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. If desired, brush a bit of almond milk over the top of the loaf.
Bake in the preheated oven for 60 mins or until loaf is completely risen and top is deep golden brown.
Cool in the pan on a wire rack for about 30 mins, then remove from 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!