Almond Flour Bread

Almond Flour Bread INGREDIENTS

Ingredients: -coconut oil -honey -apple cider vinegar -eggs -unsweetened shredded coconut -blanched almond flour -salt -baking powder

Step 1: Preheat oven to 300F adjust rack to middle position and grease an 8" by 4" loaf pan

Step 2: Whisk oil, honey, and ACV in a bowl.

Step 3: Add beaten eggs and whisk well until mixture is homogenous.

Step 4: Add flour, salt, baking powder, and coconut whisking until you get a liquid batter.

Step 5: Pour batter into pan and bake for 40-45 minutes until golden.

Step 6: Allow to cool for ten to fifteen minutes in pan before running a knife or spatula around edges to remove from pan.

Step 7: Slice into the loaf and enjoy!

Tips/Tricks: The more finely shredded the coconut the better Store cooled loaf in plastic wrap and in fridge for up to five days

ENJOY!!

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Almond Flour Bread

Almond Flour Bread INGREDIENTS

Ingredients: -coconut oil -honey -apple cider vinegar -eggs -unsweetened shredded coconut -blanched almond flour -salt -baking powder

Step 1: Preheat oven to 300F adjust rack to middle position and grease an 8" by 4" loaf pan

Step 2: Whisk oil, honey, and ACV in a bowl.

Step 3: Add beaten eggs and whisk well until mixture is homogenous.

Step 4: Add flour, salt, baking powder, and coconut whisking until you get a liquid batter.

Step 5: Pour batter into pan and bake for 40-45 minutes until golden.

Step 6: Allow to cool for ten to fifteen minutes in pan before running a knife or spatula around edges to remove from pan.

Step 7: Slice into the loaf and enjoy!

Tips/Tricks: The more finely shredded the coconut the better Store cooled loaf in plastic wrap and in fridge for up to five days

ENJOY!!

For more recipes from Dish by Dish, click below!

Grain-Free Flax Almond Bread

Gluten-Free Sweet Potato Bread

Gluten-Free Almond Biscotti

Almond Flour Bread

Almond Flour Bread INGREDIENTS

Ingredients: -coconut oil -honey -apple cider vinegar -eggs -unsweetened shredded coconut -blanched almond flour -salt -baking powder

Step 1: Preheat oven to 300F adjust rack to middle position and grease an 8" by 4" loaf pan

Step 2: Whisk oil, honey, and ACV in a bowl.

Step 3: Add beaten eggs and whisk well until mixture is homogenous.

Step 4: Add flour, salt, baking powder, and coconut whisking until you get a liquid batter.

Step 5: Pour batter into pan and bake for 40-45 minutes until golden.

Step 6: Allow to cool for ten to fifteen minutes in pan before running a knife or spatula around edges to remove from pan.

Step 7: Slice into the loaf and enjoy!

Tips/Tricks: *The more finely shredded the coconut the better *Store cooled loaf in plastic wrap and in fridge for up to five days

ENJOY!!

For more recipes from Dish by Dish, click below!

Grain-Free Flax Almond Bread

Gluten-Free Sweet Potato Bread

Gluten-Free Almond Biscotti

Tips/Tricks: The more finely shredded the coconut the better Store cooled loaf in plastic wrap and in fridge for up to five days