Description
A soft, grain-free paleo sandwich bread made with almond flour and flaxseed meal. This loaf is sturdy enough for sandwiches while remaining moist and lightly nutty.
Ingredients
- 2 cups blanched almond flour
- 1/3 cup + 1 tablespoon golden flaxseed meal
- 1 teaspoon whole golden flax seeds
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1/2 cup arrowroot powder
- 6 tablespoons butter (or ghee, coconut oil, or palm shortening)
- 4 eggs (room temperature)
- 1 teaspoon apple cider vinegar
- 1/2 cup plain Greek yogurt (or dairy-free yogurt or coconut cream)
Instructions
- Preheat the oven to 350°F and grease or line an 8.5 x 4.5-inch loaf pan with parchment paper.
- In a large bowl, mix the almond flour, flaxseed meal, sea salt, baking soda, and arrowroot powder until well combined.
- In a saucepan, melt the butter and let it cool for about 5 minutes. In a separate bowl, whisk the melted butter with the eggs, apple cider vinegar, and yogurt.
- Using a rubber spatula, gently mix the wet ingredients into the dry ingredients to form a batter. Avoid overmixing to prevent the batter from becoming oily.
- Pour the batter into the prepared loaf pan and sprinkle the top with whole flax seeds.
- Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool on a wire rack before slicing into thin pieces and serving.
Notes
- Dairy-free yogurt or coconut cream can be used instead of Greek yogurt.
- Allow the bread to cool completely before slicing for cleaner slices.
- Store in an airtight container in the refrigerator for up to 5 days.
- This bread can be frozen in slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 70 mg
