This bread is inspired by Elana’s Pantry, one of my favorite Paleo websites. It is a delicious addition for those of you following a low-carbohydrate diet. It pairs well with nut butter or as the base of any open-faced sandwich or melt.

  • 1 1/2 cups blanched almond flour
  • 2 tablespoons coconut flour
  • 1/4 cup golden flaxseed meal
  • 1/4 teaspoon sea salt
  • 1 1/2 teaspoons baking soda
  • 5 eggs
  • 1/4 cup coconut oil, melted
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar

 

  1. Place almond flour, coconut flour, flaxseed meal, salt and baking soda in a food processor and pulse the ingredients together.
  2. Add in eggs, oil, honey and apple cider vinegar and pulse.
  3. Pour batter into a greased 7.5″ x 3.5″ non-stick loaf pan (or line with parchment paper.) Bake at 350° F for approximately 40 minutes. Cool for at least an hour and serve. Store for up to 1 week in the refrigerator wrapped in tin foil and a Ziplock bag.