This bread is delicious with extra virgin olive oil or on its own.
This recipe is a modification taken from ‘Liv Kaplan’.
- Serves: 12
- Prep time: 10 minutes
- Cook time: 45 minutes
Ingredients
-
1.5 cups blanched almond meal
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2 tablespoons coconut flour
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¼ cup ground flaxseed
-
¼ teaspoon sea salt
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1.5 teaspoons baking powder
-
5 eggs
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¼ cup coconut oil, melted
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1 tablespoon apple cider vinegar
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Flakey sea salt
-
Fresh rosemary, chopped
Method
- Preheat the oven to 180C and line a small loaf tin with baking paper.
- In a large bowl combine almond meal, coconut flour, flaxseed, salt, and baking powder.
- In a small bowl, whisk the eggs then pour into the dry mixture with the coconut oil and apple cider vinegar. Fold to combine.
- Pour into the lined tin and sprinkle over sea salt and fresh rosemary. Bake in the oven for 40–45 minutes. Leave to cool completely before turning out.
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