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

• Banana, Coconut and Oat Breakfast Bar
• Banana and Walnut Bread
• Banana and Date Spelt Scones
• Spelt and Flax Bread

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

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Serves:

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: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Serves: Prep Time: 10 minutes

Ingredients

• 2 1/2 cup of almond flour
• 1 tea spoon of baking powder
• 1 cup of organic natural yoghurt
• 3 large eggs
• 2 table spoon maple syrup optional

Servings:

Units: MetricUS Imperial

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 2 1/2 cup of almond flour 1 tea spoon of baking powder 1 cup of organic natural yoghurt 3 large eggs 2 table spoon maple syrup optional Servings: Units: MetricUS Imperial

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

Recipe Notes

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