Description
This paleo sandwich bread has a mild nutty flavor and soft texture. It holds up well for making sandwiches, toast or French toast.
Ingredients
Scale
- 1 1/2 cups blanched almond flour (145g)
- 1/2 cup tapioca starch (62g)
- 1/3 cup ground flax (32g)
- 1 Tbsp coconut sugar (optional for flavor)
- 2 tsp baking powder
- 1/2 tsp salt
- 5 large eggs
- 1/2 cup almond butter (just dry roasted almonds)
- 1/2 cup water
Instructions
- Preheat your oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper.
- In a large mixing bowl, combine the dry bread ingredients. This includes the almond flour, tapioca starch, ground flax, coconut sugar, baking powder and salt.
- In a separate bowl, combine the wet bread ingredients. This includes the eggs, almond butter and water.
- Pour the wet mixture into the dry mixture and whisk until smooth.
- Pour the batter into your lined loaf pan.
- Place the pan in your preheated oven and bake at 350 degrees for 45-50 minutes.
- After baking, remove the loaf from the oven and let it cool 5-10 minutes in the pan, then transfer it to a wire cooling rack. Cool to room temperature before slicing.