Ingredients:

  • 3 cups (360g) super-fine almond flour
  • 1/4 cup (30g) ground flaxseed meal
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) fine sea salt
  • 4 large eggs
  • 1/4 cup (60ml) olive oil
  • 1 tsp (5ml) apple cider vinegar
  • 2 tbsp (30ml) warm water

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides.
  2. Beat the 4 large eggs and 60ml olive oil on high for 2–3 minutes until the mixture is pale and slightly frothy. Note: This aeration is what prevents the bread from being a brick.
  3. Whisk in 5ml apple cider vinegar and 30ml warm water.
  4. Fold in 360g super fine almond flour, 30g ground flaxseed meal, 10g baking powder, and 3g fine sea salt. Stir until just combined. Note: Overmixing here will knock out the air you just beat into the eggs.
  5. Transfer the Almond Flour Bread dough to the pan and smooth the top with a spatula.
  6. Bake for 30–35 minutes until the top is mahogany colored and a toothpick comes out clean.
  7. Let the bread rest in the pan for 10 minutes.
  8. Lift the loaf out via the parchment sling onto a wire rack to cool completely.