Classic Almond Bread

29 April 2012 by hannah in Recipes Recipes Sides - No Comments

I for one love to eat a poached egg served on top of a slice of toast. I don’t eat bread often, but having this recipe allows me to eat bread without worrying about the grains, dairy, oils, or artificial junk inside. This bread is great for making stuffing during the holidays, or sandwiches for your lunchbox.

Because the bread is made out of almonds, you will have a denser bread than what you are normally use to. Don’t worry – it tastes great! Plus, you want to keep in mind you won’t have to eat much of this bread to feel full!

I recommend avoiding Bob’s Red Mill brand almond flour for baked recipes – poor results.

Recipe from Paleo Comfort Foods

3 1/2 cups almond flour

4 eggs

1 tablespoon honey

3/4 teaspoon apple cider vinegar

3/4 teaspoon baking soda

1/4 teaspoon salt

Grass-fed butter

Directions

Preheat the oven to 300 degrees F.

In a large mixing bowl combine the almond meal, baking soda, and salt.

In a small bowl beat together the eggs, honey, and apple cider vinegar.

Pour the liquid into the dry ingredients and mix well.

Grease a loaf pan with butter and pour in the bread batter.

Bake for 45 minutes or until bread is golden.

http://www.theprimalsexy.wordpress.com Becca

The texture on this bread looks great. Think I’ll try it out this weekend
- Hannah
  
  Becca – You totally should and let me know.
Aileen

I made this with almond meal from Trader Joe’s, and it came out dense and crumbly. What almond meal do you use? Or do you make your own? I so wanted this bread to work, as I’ve gone gluten- and dairy-free.
- Hannah
  
  Aileen,
  
  I am so sorry the bread didn’t turn out! Let’s try and get this problem solved ASAP. I promise you the written recipe is good and has been working for me.
  
  I get my almond meal from my local co-op so I can’t compare it to Trader Joe’s. What I purchase is raw almond meal. I have to say it does look like a flour more than a meal. What does your meal look like? I would try to stay away from the real gritty meal. Here is another thought, what size eggs did you use? I use farm eggs and often times I get small ones and large ones in the carton. I always use my larger eggs when I bake. If your eggs are small, then crack another one in. My last thought is whether or not the oven temperature needs to be adjusted for you. I know each oven is different so you might have to keep an eye on the loaf while it bakes and not set the timer. Crumbly bread means there is no moisture – perhaps the bread dried out and that’s why it was crumbly. Try to reduce the time.
  
  The bread will be more dense than your store bought bread. You should still see the bread rise a little in the oven when it bakes. I know it’s not like the store bought bread, but I promise you in exchange its way better for you.
  
  Don’t give up – try it again. If all else fails, I’ll come over and we will make one together.