1 tablespoon honey (or maple syrup for a vegan option)
3 large eggs (or flax eggs for vegan alternative)
1/4 cup unsweetened almond milk
1/4 cup olive oil or melted coconut oil
1 teaspoon apple cider vinegar
Prepare the Yeast Mixture:
In a small bowl, combine 1/4 cup warm water (not too hot, around 110°F), the honey, and the yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy, indicating that the yeast is active.
Mix Dry Ingredients:
In a large bowl, whisk together almond flour, arrowroot flour, baking powder, and salt.
Combine Wet Ingredients:
In a separate bowl, beat the eggs and then mix in the almond milk, oil, and apple cider vinegar.
Combine Wet and Dry Ingredients:
Add the yeast mixture and the wet ingredients to the dry ingredients. Stir until just combined; the batter should be thick but pourable.
Let the Dough Rise:
Transfer the dough to a greased bread pan. Smooth the top with a spatula. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until the dough has nearly doubled in size.
Towards the end of the rise time, preheat your oven to 350°F (175°C).
Bake the Bread:
Once risen, place the bread in the preheated oven. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool Before Slicing:
Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Prep Time: 15 minutes
Rise Time: 1 hour
Cook Time: 35-40 minutes
Total Time: Approximately 2 hours
Servings: 1 loaf
For a nut-free version, you can try substituting sunflower seed flour for almond flour.
If using flax eggs, mix 3 tablespoons of ground flaxseed with 9 tablespoons of water and let it sit for 15 minutes to thicken.
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