- 3 to 4 eggs
- 1 tablespoon raw apple cider vinegar
- 1/2 cup barely melted coconut oil
- 2 & 1/4 cups blanched almond flour/meal
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
In a mixing bowl, beat eggs well with vinegar. Add coconut oil and whisk together until well combined.
In a separate bowl, combine almond flour, salt and baking soda. Mix with fork until well distributed.
Add flour mixture to egg mixture and mix until smooth. Press into a greased 8″ or 9″ square baking pan.
Bake for 30 to 35 minutes until golden brown or toothpick inserted comes out clean. Cool for 15 minutes. Cut into 9 squares.
Notes: You can use as little as two eggs and the bread is fine, but more flat. You can add sweetener and dried fruits for a sweet bread. You can double the recipe and get a thicker result (but bake longer). You can double the recipe and bake it in a loaf pan.
This recipe was borrowed from http://gnowfglins.com and slightly modified to suit the SCD and GFCF diet.