Almond Flour Bread

What to Put on the Table With Almond Flour Bread

• Smashed avocado
• A boiled egg
• Butter or almond butter

How to Cook Almond Flour Bread

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1. Heat the oven to 175°C / 350°F (155°C / 310°F fan). Line a 23 x 13 cm loaf tin with baking parchment.

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2. Whisk the almond flour, flaxseed, baking powder and salt in a large bowl. Stir in the egg yolks, almond milk, olive oil and vinegar to make a thick batter.

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3. In a clean bowl whisk the egg whites to soft peaks. Fold one third into the batter to loosen it, then fold in the rest gently until no white streaks remain.

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4. Spoon the batter into the tin, smooth the top and bake for 40 minutes, until golden and a skewer comes out clean. Cool in the tin for 10 minutes, then lift out onto a wire rack and leave for 30 minutes before slicing.

   Mark done Start 40 min timer

Notes From the Method

Make sure the whisk and bowl are clean and dry before you beat the whites, or they will not peak.

If the top browns too fast, cover it loosely with foil for the last 10 minutes.

Slice the loaf with a serrated knife using a gentle sawing motion; it crumbles under pressure.

Wrap cooled slices in baking parchment before freezing, so you can take out as many as you need.

Storing and Reheating

Keeps in the fridge for up to 5 days. Slice and freeze for up to 3 months; toast from frozen.

Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.