3 flax eggs (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water, then let sit for 5 minutes)
12⁄3 cup Nature's Eats Almond Flour
1⁄3 cup tapioca flour
1 tablespoon baking powder
1 teaspoon baking soda
1⁄3 cup melted coconut oil
¼ cup Nature's Eats Raw Sunflower Kernels
Almond Flour Bread is so good in many, many ways. Our recipe for Almond Flour Bread is a perfect vegan bread, sandwich bread, and even a bread to simply enjoy with your favorite bowl of soup or chili. Make sure to read our blog, Baking with Almond Flour - Breads to learn more about how simple it is to bake bread with almond flour.
Preheat oven to 395°F.
Sift flours into a large bowl, then mix with all dry ingredients.
Stir in flax eggs and melted coconut oil until doughy.
Transfer dough into an 8x4 inch bread pan.
Top the dough with Nature's Eats Raw Sunflower Kernels.
Bake for 30-40 minutes, or until a toothpick placed in the bread and pulled out comes out clean. The outer layer may become slightly golden brown.
Let cool, then slice and serve.
The texture of this bread is almost like focaccia bread. It is not dry and has a springiness to it. The flavor is hearty and nutty and goes well with lunch meats or any kind of sandwich you like to enjoy. It is also pairs well with your favorite soup or chili.
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