Extremely easy to make, with almond flour. It doesn’t contain grains, so it’s also suitable for anti-inflammatory diets like SCD, Paleo, and AIP.
You can make sandwiches with it, toast, or anything else you would do with regular bread. My latest delight was making egg bread with it. 🙂
Ingredients for Almond Bread:
- 8 eggs
- 1/3 cup (70ml) almond milk
- 60g melted butter + 1 tablespoon coconut oil
- 1/4 teaspoon baking soda, quenched with 1 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoons salt (or to taste)
- 250g almond flour
Mix all the ingredients in a food processor, mixer, or by hand with a spatula. The dough will be slightly thicker than pancake batter. Pour it into a bread pan.
Preheat the oven to 160°C (320°F) and bake for one hour or until the bread turns golden brown.
It’s important to bake it until it dries out well if you don’t want a moist bread. That’s why I bake it for at least an hour at 160°C (320°F).
Enjoy your healthy SCD treat!