One of my favorite hearty breads that delivers a good amount of fiber. I make this bread at least 2 times per week, and it totally satisfies that texture I crave.
Prepare the oven & pan:
Preheat the oven to 350°. Place parchment paper inside a 8 ½ x 4 ½ inch metal loaf pan.
Make the batter:
In a large mixing bowl, whisk together the almond flour, arrowroot starch, flaxseeds, tapioca starch, salt and baking soda. In a smaller mixing bowl, whisk the eggs. Add the coconut milk, tapioca syrup and apple cider vinegar and mix until well combined.
Add the wet ingredients to the dry all at once and stir until just combined.
Bake the bread:
Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, about 40-50 minutes.
Serve & store the bread:
Cool for 20 minutes on a wire rack before slicing and serving. Store any leftovers wrapped in a dry cool place for 2 days or in the fridge for up to 4 days.
0 servings