My first flourless almond bread, although delicious with butter, was unsuited to more savoury toppings. With the addition of flaxseed meal and olive oil this new version is more savoury. Enjoy it with bacon and eggs, cheese, tomatoes, mushrooms, avocado or just about anything. It toasts well and can be used for sandwiches.
Preheat your oven to 180ºC (350ºF). In a bowl combine 320g (11¼ oz) of almond meal, 70g (2½ oz) of flaxseed meal, 1 teaspoon of salt, 1 teaspoon of bicarbonate of soda, 1 teaspoon of baking powder, 4 eggs, 2 tablespoons of olive oil and ¾ of a cup of water. Mix well and allow to sit for 5 – 10 minutes. Add 1 tablespoon of apple cider vinegar and stir to combine. Spread the mixture into a greased small loaf tin and bake for 1 hour. Remove from the tin to cool.
For a really delicious breakfast try frying this bread with tasty cheese on the outside.
michelle picker cooks 