Grain-Free Almond Bread
 
Prep time
Cook time
Total time
 
A simple grain-free almond bread that will replace your favourite bread.
Created for you by:
Recipe type: Baking
Yield: 1 loaf
Ingredients
  • ½ cup cashew cream*, coconut kefir or organic yogurt
  • 1 Tbsp apple cider vinegar
  • 2½ cups whole raw almonds
  • 1/ 4 cup pumpkin seeds
  • ¼ cup sunflower seeds
  • ¼ cup chia seeds
  • ¼ cup arrowroot starch
  • 2¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 large eggs, or 2 servings of chia paste
  • 2 Tbsp olive oil
  • 1 Tbs coconut syrup (optional)
  • 2 TBS sesame seeds (sprinkled on top)
  • 1 Tsp rock salt (sprinkled on top)
*Cashew Cream- blend 1 part soaked cashews with 2 parts water
Make It Like So
  1. Preheat the oven to 325. Grease and dust a loaf pan.
  2. Mix together cashew cream and cider vinegar and set aside.
  3. Grind almonds, pumpkin seeds, sunflower seeds and chia seeds in a food processor, coffee grinder or high speed blender until you have a fine meal.
  4. Transfer to a bowl and stir in starch, baking powder, baking soda and salt.
  5. In a separate bowl, mix together the wet ingredients - eggs/chia paste, cashew cream, oil, and coconut syrup.
  6. Mix wet and dry together until there are no lumps, but don’t over-mix. Pour into the pan and smooth the top. Sprinkle with sesame seeds and rock salt.
  7. Bake for about 45-50 minutes – until a toothpick inserted in the center comes out clean and feels firm when you press down. Allow bread to sit for about 5 minutes before removing it to a cooling rack.
  8. Best stored wrapped in the fridge.
Recipe by Meghan Telpner at https://www.meghantelpner.com/blog/grain-free-almond-bread/