Monday, July 8, 2013

Gluten Free Almond Bread ~


I was hungry for something different and wanted to use the almond flour I had.  You understand I'm sure - repurchasing what you already have and forgotten you did, to purchase it a few time.  :D  I also keep it in the refrigerator (hoping to extend its freshness).  This almond bread was a pleasant surprise and is reminiscent of corn bread (to me).  It did go well with the Pinto bean soup I made.  I'm sure you could sweeten it up for more like a dessert but why not try it with a delicious dollop of your favorite jam.
Pictured above I used Lavender Strawberry from New Oak Ranch that was sent to me for my birthday from my son Aaron - he knows how much I love lavender.  It is delish!!

Gluten Free Almond Bread

Preheat oven to 350 F
Grease an 8 or 9 inch square pan

Beat well until mixed together:
3-4 eggs (I used 4, depends on size)
1 Tbsp raw apple cider vinegar (I use Bragg)

Add and whip in:
1/2 cup barely melted butter or coconut oil* (I used 1/4 of each)

Combine all together in a separate bowl to incorporate well, then add to egg mixture:
2 cups Almond Meal / Flour
1/4 cup flax meal
1/2 tsp sea salt
1/2 tsp baking soda

Once all blended in press into prepared pan and bake for 30 - 35 minutes golden in color or until toothpick comes out clean.  Cool 15 minutes  Cut in squares.

I sure wished the recipe was my idea but I can't take the credit for it.  You can find it  here at one of my favorite sites; GNOWFGLINS - "Gods natural organic, whole foods, grown locally, in season" -  The site offers so much in all areas I hope you check it out.  There are classes in fermentation, soaking grains for sprouted flours, natural sour dough starters without using yeast, meal plans, farming gardening - and much much more.  It will be a favorite spot for you and also sign up for Wardee Harmon's newsletter.  

1 comment:

Refracted Lite said...

I'm going to comment on my own post instead of going back in. :) I stated I used 4 eggs they were on the med + size. They worked fine with one exception the over all product was more pourable but not runny. The recipe said to press into the pan, I didn't do that nothing really to press. It was more on the thickness of cornbread.