Coconut Oil: I always prefer to use refined coconut oil because it has a neutral taste (as opposed to extra virgin coconut oil that has a more pronounced coconut flavor and smell). You can also use another vegetable oil (such as olive oil, avocado oil, sunflower oil etc). Alternatively, if you are not lactose-intolerant, feel free to use butter or ghee in equal amounts.

Honey: I’ve used just a bit of honey in this recipe to lend a little sweetness to the bread. You can also use agave nectar or maple syrup if you prefer. Alternatively, if you don’t want any sweetener at all, you can leave out the honey completely.

Apple Cider Vinegar: In this case, the apple cider vinegar combines with the baking powder to leaven the bread and help it to rise (once baked, the bread is almost double in size compared to the size of the batter before baking). If you don’t have ACV, you can use white wine vinegar too.

Eggs: In this case, eggs play a fundamental role in this recipe, and since 8 eggs are required, I wouldn’t recommend substituting all of them. If you want to use less yolks, simply replace the egg yolks with egg whites instead. If you wish the reduce the number of eggs used, you could possibly replace 3 to 4 eggs with aquafaba or an egg-replacer.

Shredded Coconut: Make sure to use unsweetened shredded coconut (the more finely shredded the better). If you want to use coconut flour instead, use only 2/3 cup coconut flour as coconut flour absorbs a lot more moisture than shredded coconut.

Almond Flour: I used blanched almond flour in this recipe, but you can also make your own homemade almond meal. Just bear in mind that almond meal will result in a darker bread since almond meal includes the reddish-brown almond skins. 

Baking Powder: Since this almond flour bread does not use yeast, the only leavening agent is baking powder, which is essential for creating a fluffy final texture, so make sure you include it! If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.

Storing: To store, wrap the cooled almond bread in plastic wrap or place it in an airtight container and then store in the refrigerator for up to 5 days.

Freezing: To freeze, wrap the cooled almond flour bread in plastic wrap and freeze for up to 3 months. Let the frozen loaf thaw overnight in the refrigerator before warming it up slightly in the oven and then slicing.

This post was originally published in April 2014, but has since been republished to include newer photos, step-by-step process shots, clearer instructions and ingredient notes. The recipe has been tweaked slightly to make it dairy-free as well.

Adapted from: Nourished and Nurtured