Today I am sharing a bread that I love baking on Saturdays.
Weekends are a time I always find myself in the kitchen at some point. Even if just for an hour… I usually bake something I didn’t have time to bake during the week.
This bread is one of those weekend breads.
And there are no grains here! So no tummy troubles for those who have a hard time digesting gluten. You see, it’s time we think outside the box. Bread doesn’t have to be made with wheat anymore.
And this is whole 30 approved, so double points in my book.
Welcome to a whole new era of bread baking. And it’s deeeeelish.
Almond Flour Bread with Thyme and Rosemary
(Adapted from ElizabethRider.com)
- 2 cups almond flour
- 3 tablespoons coconut flour
- ¼ cup ground flaxseed
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 5 eggs
- 2 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1-2 tsp. fresh thyme. chopped
- 1-2 tsp. fresh rosemary, chopped
- Preheat the oven to 350°F.
- In a large bowl, whisk together the almond flour, coconut flour, flaxseed, baking soda and salt.
- Add in the eggs, oil and apple cider vinegar and mix until well combined, about 30 seconds. Scrape down the edges and add the chopped herbs and mix until it is combined. The dough will be like a thick batter, that’s normal. Pour dough into a greased 8 or 9 inch bread pan.
- Bake for about 30-35 minutes, or until a toothpick comes out clean. Let cool in the pan for 30 minutes and then run your knife around the edges and invert it on a cutting board. Once it’s cool, slice it or store the bread in the refrigerator for up to a week.
- Ways to eat: I like making it savory & sweet by topping a slice with fresh strawberries, a drizzle of olive oil, a sprinkle of fresh rosemary and a pinch of sea salt. Or smash avocado on a slice for a filling snack or to amp up a light meal.
I also love to make this a plain almond flour bread. You simply omit the herbs and you have yourself a great bread to toast and top with fresh jam or sliced bananas and cinnamon.
This grain-free bread is hard to beat.