Paleo Almond Coconut Bread

I missed having a thick slice of homemade bread, like I used to before I was gluten-free, to go along with my warm bowl of butternut squash soup. So, I created this delicious gluten-free, dairy-free, paleo bread that brings together the nutty flavors of almond and coconut with just a hint of cinnamon spice and maple. The bread is so moist that you don’t even need additional spreads.

Preparation time: 10 minutes

Cooking time: 30-35 minutes

Servings: 8 to 12 slices

Ingredients

1-1/3 cups ALMOND FLOUR
1/2 cup COCONUT FLOUR
1/4 cup FLAX SEED MEAL
1 teaspoon BAKING SODA
1/2 teaspoon SALT
5 EGGS
2 teaspoons LEMON JUICE
2 tablespoons MAPLE SYRUP
3 tablespoons VEGAN BUTTER
(+1 tablespoon for topping), melted
1/2 teaspoon CINNAMON, ground
(+1/2 teaspoon for topping)

Directions

  • PREHEAT oven to 350 degrees F
  • PREPARE a 9X5 loaf pan with parchment paper
  • In a large bowl, COMBINE almond flour, coconut flour, flax seed meal, baking soda, salt, and cinnamon. Mix well.
  • In a medium bowl, WHISK eggs
  • MIX maple syrup into eggs
  • WHISK melted butter into egg mixture. Stir well.
  • COMBINE the egg mixture with the dry mixture. STIR well, making sure that there are no lumps in the batter.
  • POUR the batter into the prepared loaf pan. Pat down the loaf so that the top is level for a nice looking crust
  • BAKE for 30 to 35 minutes until golden brown
  • While bread is baking, PREPARE topping
    • In a small bowl, MELT 1 teaspoon of butter
    • MIX 1/2 teaspoon of ground cinnamon into the butter
  • REMOVE the loaf from the oven when a toothpick inserted in loaf comes out clean
  • LIFT the loaf by the parchment and place on a plate to cool
  • BRUSH topping mixture over loaf while hot
  • SERVE warm or room temperature
  • STORE in the refrigerator in foil for 4 to 5 days or freeze for 3 months

Inspired by CotterCrunch Cinnamon Almond Flour Bread

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