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Prep Time:  10 minutes
Bake Time:  1 hour (in a greased loaf pan)
Temperature:  350 Degrees Farenheit

Makes: 1 full sized loaf

1 c Bob’s Red Mill almond flour
3/4 c arrowroot flour
1/2 c ground flaxseed
1/3 c coconut oil
4 lrg free range eggs
1 tblsp maple syrup
1/4 c water
1 tsp Braggs apple cider vinegar
1/2 tsp sea salt
2 tsp baking powder (alumninum free)

  1. Preheat oven to 350 degrees Farenheit.
  2. Combine all ingredients in a food processor. Mix until smooth. The batter should be more of a cake like consistency. 
  3. Pour mixture into a greased loaf pan.
  4. Bake at 350 degrees Farenheit. The top usually forms a bit of a crack in the centre of the loaf. You can insert a toothpick in the center and when it comes out clean (not doughy) you will know it is done.
  5. Let cool for 5 minutes in baking loaf and then place on a wire cooling rack.

This bread freezes well.
Grain free.
Dairy free.
Gluten free.

Recipe adapted by Emily Price, C.H.N.C. – Emily Price Nutrition Consulting  (Please note that I adapted this recipe from the Healthy Paleo Gluten Free Sandwich Bread recipe from www.paleoglutenfree.com

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