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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This low carb, high protein, gluten free bread is a cinch to make. It is especially tasty toasted with a smear of almond butter, my favorite raspberry jelly and a sprinkle of salt. Ingredients:
21/2 cups blanched almond flour |
1/2 teaspoon celtic sea salt |
1/2 teaspoon baking soda |
3 eggs |
1 tablespoon agave nectar |
1/2 teaspoon apple cider vinegar |
Directions:
1. In a large bowl, combine almond flour, salt and baking soda
2. In a medium bowl, whisk the eggs, then add agave and vinegar
3. Stir wet ingredients into dry
4. Scoop batter into a small (approx. 6 x 3 inch) well greased loaf pan
5. Bake at 300° for 45-55 minutes on bottom rack of oven; until a knife comes out clean
6. Cool and serve
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