Lately my new jam has been almond flour. It is high in protein and packed with healthy fats and give your baked goods a little extra punch compared to grain based flours. Almond flour is literally just ground up almonds so if you can’t get your hands on any actual almond flour (we get ours from BulkBarn!) you can just make your own at home by blending up almonds in your food processor or heavy duty blender.
This bread does not photograph well at all so I didn’t want to include any photos into the post but, my favorite way to enjoy this is slathered with my DIY collagen peanut butter (1 tbsp natural peanut butter + 1 tsp collagen powder) and some fresh berries!
Almond Flour Bread (GF)
2 cups almond flour
1/2 cup coconut flour
1 tsp baking soda
pink sea salt
2 chia eggs (2 tbsp water+2 tbsp chia seeds soaked until a thick gel is formed)
1/2 cup warm water
1/4 cup coconut oil
1 tsp apple cider vinegar
Pre-Heat oven to 350 degrees F.
In a small bowl combine the almond flour, coconut flour, baking soda and sea salt. In a separate bowl whisk together the remaining wet ingredients. Quickly pour the wet ingredients into the dry and whisk together immediately to avoid and lumps forming. Scoop the batter into a parchment lined loaf pan and smooth over with the back of a spoon or a silicone spatula. Bake in the oven for 50-60 min or until the edges are golden brown and the middle is cooked through. Allow the loaf to cool for about 10 min in the pan before transferring it to a wire rack to finish cooling. Store in an airtight container in the fridge for 1 week or freezer for up to a month.