Wednesday, May 30, 2012

SCD and GFCF Almond Bread

 SCD and GFCF  Almond Bread
  • 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
Preheat oven to 350 degrees Fahrenheit.
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 and slightly modified to suit the SCD and GFCF diet.

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