This almond bread recipe couldn't be easier to make! Simply mix all of the ingredients in a blender, a food processor, or by hand, and pour the batter into a pan to bake. You'll have a lovely, savory loaf that's great to eat with bacon and eggs, or with coffee or tea.
This is a great low-carb recipe that's both grain-free and dairy-free.
Ingredients
- Almond flour - Either almond flour or almond meal will work in this recipe. You'll have a loaf that's coarser and more rustic in texture if you use unbleached meal that has been ground with the skins included.
- Flaxmeal - You may also use whole flax seeds, but you won't need quite ½ cup. Substitute by weight rather than volume.
- Unsweetened almond milk - You could use any unsweetened nondairy beverage, such as cashew milk or cococut milk. I have not tested the recipe with dairy milk.
See recipe card for quantities.
Instructions
Combine all of the ingredients in a blender, food processor, or mixing bowl
Mix everything together and pour the batter into a prepared pan.
Bake for 35 minutes or until it's done.
Allow the loaf to cool for 10 minutes.
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Equipment
If you have a high-speed blender, this almond loaf recipe is incredibly easy to make. The batter is thin enough that it blends very quickly.
A food processor will also mix the batter well. It might just take a few more seconds.
Storage
Store leftover, sliced loaf in a sealed container in the refrigerator for two or three days.
Beyond that, it will freeze and thaw well.
Either way, the slices stay moist, spongy, and fresh.
FAQ's
Don't expect almond flour bread to be like ordinary yeast bread. This easy almond bread recipe yields a denser, moist loaf that's more like a good muffin.
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Recipe
Almond Bread Recipe
Equipment
Ingredients
- 5 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup coconut oil
- 1 tablespoon honey
- 1 cup almond flour
- ½ cup ground flaxmeal
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Instructions
- Completely line an 8-X4-inch (20 X 10-cm) loaf pan with parchment paper. Preheat the oven to 350°F (177℃).
Choose one mixing method.
- Hand method: Beat the eggs together. Then whisk in the other ingredients as you add them.
- Blender method: Add ingredients to blender in order given and blend until smoothly combined, about 10 seconds at medium speed in my Blendtec.
- Food Processor method: Combine all of the ingredients in a food processor until well blended.
Bake
- Pour the batter into a prepared pan and bake for 35 minutes or until the loaf reaches an internal temperature of 188°F (87℃).
- Allow the loaf to cool for 10 minutes on a wire rack before removing it from the pan.
Cathy says
I took some slices of this in my purse for lunch on the run!