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Grain-free Almond Bread

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Level: Intermediate

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Description

A nutty yet light bread that is delicious either warm or cold the next day.

This recipe was adapted from Against All Grain’s Grain-free Sandwich Bread.

Ingredients

  • 1 cup Smooth Raw Almond Butter
  • 4  Eggs, Separated
  • 1 Tablespoon Honey
  • 2 Tablespoons Apple Cider Vinegar
  • ¼ cups Almond Milk
  • ¼ cups Coconut Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoons Sea Salt

Preparation

Preheat oven to 300ºF and put a dish with about 1 inch of water on the bottom rack.

Line the bottom of an 8 1/2 x 4 1/2 loaf pan with parchment paper and then spray with coconut oil.

Whisk or beat the almond butter with egg yolks, honey, vinegar and almond milk.

Use a mixer to beat the egg whites in a separate bowl until they form soft peaks.

Sift the dry ingredients into the almond butter mixture and mix well. Add the almond butter mixture to the egg whites and beat on low just until mixed together. Pour into the loaf pan (or pans if doubling the recipe like I did).

Bake for about 45 minutes until the top is browned and an inserted toothpick comes out clean. Let cool in pan for about 20 minutes and then continue cooling out of pan for about 30 to 40 minutes.

To store, wrap in a paper towel and store in the fridge in a plastic bag.

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