This is the best gluten free bread!
You can use it just as you would other breads; toasted, sandwiches, sweet or savoury toppings.
It keeps well on the counter for about a week. You can freeze it for a month. Then, slice it before for a more convenient use!
To make this great bread, you will need
200g almond meal
85g tapioca starch/arrowroot flour
30 ml flax meal
15ml chia seeds
5ml baking soda
Pinch of salt
3 eggs or egg replacement
60ml coconut milk
60ml coconut oil
15ml pure maple syrup
5ml apple cider vinegar
Preheat oven to 180º C and line a loaf tin with parchment paper or grease it with coconut oil.
Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl.
Combine both wet and dry ingredients together and pour into loaf tin.
Place the loaf tin in the oven for 30 to 40 mins or until golden brown on top and cooked through. (Test with a skewer).
This recipe as adapted from Rachel Morrow.