Laura Prepon’s Gluten-Free Almond Bread

Recipe By:  Laura Prepon
bread

Ingredients
  • 2 cups blanched almond flour
  • 2 tbsp coconut flour (or 1⁄4 cup additional almond flour)
  • 1⁄4 cup ground flax seed 1⁄2 tsp baking soda
  • 1⁄2 tsp sea salt
  • 5 large eggs
  • 1 1⁄2 tbsp raw organic honey
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
Directions Yield:  Makes 1 Loaf

Prepare Dough

  1. Preheat oven to 325°F. Grease small loaf pan.
  2. In food processor, combine flours, flax seed, baking soda and sea salt. Add wet ingredients. Pulse about 5 times to blend.
  3. Pour batter into prepared pan; it should fill it about halfway.

Bake Bread

  1. Bake 20 minutes. Remove from oven and cover with foil; return to oven for 10 minutes or until toothpick inserted in middle comes out clean.
  2. Cool bread about 20 minutes, then remove from pan.
Photographer:
Ray Kachatorian
Source:
From The Stash Plan by Laura Prepon and Elizabeth Troy. Copyright 2016 by Laura P. Enterprises Inc. and Emmett LLC. Reprinted by permission of Touchstone, an imprint of Simon & Schuster, Inc. On sale 3/1/2016 wherever books are sold.
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