Dairy Free
Gluten & Grain Free
Low Disaccharide
I love this bread, and freeze it in bags with 2 slices each, allowing me to have bread ready for toast or a sandwich anytime.
Serves: Makes 1 loaf
Prep time: 15 mins
Cooking time: 70-75 mins
Ingredients
- 1½ cups ground almonds
- ½ cup coconut flour
- ½ cup psyllium husks
- 1 tbsp baking powder
- 12 eggs
- ¾ cup olive oil
- 2 tbsp lemon juice
- ½ tsp salt
Method
- Preset oven to 160°C (300°F).
- Grease and line a 20cm x 10cm loaf tin.
- In bowl or mixer, combine all dry ingredients.
- Add the rest of the ingredients, and mix quickly and thoroughly.
- Pour mixture into prepared tin and flatten top.
- Bake in oven for 70-75 minutes, until an inserted skewer comes out clean.
- Turn oven off and open door, leave loaf to half cool there, then transfer to wire rack.
- Remove when cool and slice to freeze, or keep in fridge for up to 1 week.
- Store in an airtight container in the fridge
Notes:
I slice this bread and keep 2 slices in packets in the freezer for a quick sandwich or piece of toast.
