Almond Loaf Pan| Gluten-Free|Wheat-Free|Grain-Free

It’s been a while since I made the decision to reduce my wheat and grain content as I realised it was making me feel quite bloated.  Since then I have tried a few flours to see what I could use for the occasional baking.  To my surprise, I have liked almond flour the best.

You can bake quite a few things with almond flour but it is quite expensive to use weekly. So every now and then I bake a bread or muffin for us.

This recipe is one we all love and I hope you like it too. It’s a brilliant breakfast or lunch box idea bu equally good as a snack.

 

Here are some of my other breakfast bread recipe you might want to give a try

 

The Recipe

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Almond Loaf Pan| Gluten-Free|Wheat-Free|Grain-Free

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Prep Time: 10 minutes

Almond Loaf Pan| Gluten-Free|Wheat-Free|Grain-Free

Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Add to Meal Plan:
This recipe has been added to your Meal Plan
Serves:
Prep Time: 10 minutes

Ingredients

Servings:
Units:

Instructions

  1. Preheat your oven to 175C. Line a loaf pan with parchment paper.
  2. Place all the ingredients in the bowl of a food processor and blend until the mixture is creamy.
  3. Pour the batter into the prepared loaf pan.
  4. Bake the bread for about 50 minutes or until a wooden skewer comes out clean.
  5. Let it cool completely before cutting it through.
  6. Serve or keep in the fridge for up to a week.

Ingredients

Servings:
Units:

Instructions

  1. Preheat your oven to 175C. Line a loaf pan with parchment paper.
  2. Place all the ingredients in the bowl of a food processor and blend until the mixture is creamy.
  3. Pour the batter into the prepared loaf pan.
  4. Bake the bread for about 50 minutes or until a wooden skewer comes out clean.
  5. Let it cool completely before cutting it through.
  6. Serve or keep in the fridge for up to a week.

Recipe Notes

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