This cake-like bread makes a nice dessert or can be served with breakfast. Tastes even better when topped with homemade Strawberry Jam.
Wet Ingredients:
- 2 flax seed ‘eggs’ (2 tablespoon ground flax seed mixed in 6 tablespoons water)
- 2 tablespoon agave nectar, light
- 1 tablespoons fresh lemon juice
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon cocoanut oil, melted, with extra for greasing the pan.
Dry Ingredients:
- 2 1/2 cups finely ground almond flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
Directions:
- In a small bowl, whisk the flax and water until well combined. Let sit for 3 minutes.
- In a separate bowl, mix together the agave, lemon, and vinegar, then whisk in the flax mixture.
- In a large bowl, mix together the dry ingredients.
- Mix the wet ingredients into the dry, then use clean hands to form a ball of dough.
- Press the dough into a well greased 9 and 1/4-inch by 5 and 1/2-inch loaf pan.
- Bake in a preheated 325° oven for 25 to 30 minutes, or until golden in color and an inserted knife comes out clean.
- Let completely cool, cut into equal squares serve or refrigerate. Stores refrigerated for 3 to 5 days.
Yield:
Makes 8 to 10 squares.
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