Almond Flour Flaxseed Bread
GF
LC
SF
DF
YF
NF
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Blanched Almond Flour | 224 gr | 2 cups | ||
| Ground Flaxseed | 30 gr | 1/4 cup | ||
| Large Eggs, room temperature | 2 | 2 | ||
| Large Egg Whites, room temperature | 3 | 3 | ||
| Vegetable Oil | 50 gr | 1/3 cup | ||
| Baking Soda | 3 gr | 1/2 tsp | ||
| Baking Powder | 6 gr | 1 tbsp | ||
| Apple Cider Vinegar or Lemon Juice | 15 ml | 1 tbsp | ||
| Maple Syrup (or honey), optional | 20 gr | 1 tbsp | ||
| Salt | 3 gr | 1/2 tsp |
Optional Ingredients :
| 6 gr / 1 tablespoon nutritional yeast | |
| 6 gr / 1 tablespoon hemp seeds | |
| 6 gr / 1 tablespoon garlic powder | |
| 6 gr / 1 tablespoon sesame seeds |
Equipment:
| Loaf pan 8 x 4 inch |
Steps:
Step 1
Preheat the oven to 350 °F/180°C and line the bread pan 8’ x4’ with parchment paper or just oil it, and sprinkle with sesame or ground oatmeal.
Step 2
In a medium bowl, whisk together eggs (2), egg whites (3), oil (50 gr), apple cider vinegar (1 tbsp), and maple syrup (1 tbsp) until emulsified.
Step 3
In a large bowl, mix the almond flour (2 cups), ground flaxseed (¼ cup), baking soda (½ tsp), baking powder (1 tsp) and salt (½ tsp).
Step 4
Make a slight well in the dry ingredients and mix in the egg mixture until just combined.
Step 5
Spread the batter in the prepared loaf pan and smooth the top, sprinkle with seeds, if using.
Step 6
Bake at 350°F (180°C) for about 40 minutes or until a toothpick inserted in the center comes out clean.
Step 7
Remove from the oven and let it cool in the pan for 15 minutes, then transfer the loaf to a cooling rack to cool off completely before slicing.