Recently, I have been doing a lot of gluten free baking and find that I like the healthy alternatives as much if not more as their less healthy counterparts. This loaf of bread is dense and satisfying a consists of mostly almonds and eggs making it nutrient and protien rich. It would be ideal for a cup of tea, to use as toast or the two ends to a perfect sandwich. It is not overly sweet, and I used a minimal amount of cranberry sauce to minimize the dessert aspect and to add a slight seasonal touch. You can use more or less or none at all if you want a straight forward savory bread.
What you need:
2 1/4 cup almond flour
1/2 cup ground flax seed
2 Tbsp corn starch or 1 tbsp arrowroot
1/2 tsp baking soda
1/2 tsp pink salt
4 large eggs or 5 medium
1 1/2 Tbsp honey
1Tbsp apple cider vinegar
1/2 cup cranberry sauce (optional)
Preheat the oven to 350°F.
Add the first 5 ingredients (dry) into a bowl and mix well wiht a fork to be sure to break up all the clups.
Then in another bowl the remaning ingredients except for the cranberry sauce and mix using a hand mixer until well combined, about 20 seconds.
Pour the dry into the wet and continue to mix with the hand mixer until a thick batter is made. Pour dough into a greased 9×5 bread pan; there will be enough to fill the pan about halfway up.
Spoon in the cranberry sauce if using.
Bake for 30-35 minutes, or until a toothpick comes out clean from the center. Let cool in the pan for 30 minutes before serving.