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Ingredients
- 2 cups blanched almond flour
- 1/3 cup + 1 tablespoon flaxseed meal
- 1 teaspoon whole flaxseeds
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup arrowroot powder
- 6 tablespoons butter (or coconut oil)
- 4 eggs
- 1 teaspoon apple cider vinegar
- 1/2 cup greek plain yogurt (or *coconut cream)
Details
Adapted from livinghealthywithchocolate.com
Preparation
Step 1
In a large bowl, mix the almond flour, flaxseed meal, whole flaxseeds, salt, baking soda and arrowroot powder.
In a saucepan, melt the butter and let cool for 5 minutes.
Whisk melted butter together with the eggs, apple cider vinegar and yogurt.
Using a rubber spatula, gently mix wet and dry ingredients to form a batter being careful not to over mix or the batter will get oily and dense.
Pour batter into an 8½” x 4½” medium loaf pan greased or lined with parchment paper.
Sprinkle top with whole flaxseeds.
Bake at 350°F until a toothpick inserted into the center of the bread comes out clean, approximately 25 minutes.
Let bread cool on a wire rack, cut into thin slices and serve.
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