High in protein, naturally gluten-free and dairy-free bread.
Quinoa-Almond Flour Bread
Breads & Cereals
1-1/2 cups Mandelin Blanched Almond Flour
1/2 cup toasted quinoa flour
1/4 cup flaxseed meal
2 tablespoons arrowroot powder
2 teaspoons coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 large eggs
1 tablespoon olive oil (or oil of choice)
1 tablespoon maple syrup (or liquid sweetener of choice)
1 tablespoon apple cider vinegar
Preheat over to 350-degrees. Line a loaf pan with parchment paper and set aside.
Add the dry ingredients to the bowl of a food processor and pulse to combine. Add eggs, oil, syrup and vinegar then process until smooth.
Transfer batter to prepared loaf tin and bake on the center rack for 25-30 minutes until the top has turned golden brown and a cake tester inserted into the center comes out clean.
Cool in the pan for 1 hour then transfer to a wire rack and cool completely before slicing.