Bread is the hardest thing to give up when going gluten free. I think it is the one thing I miss the most. But this recipe, inspired by Sweet Laurel, will make you realize you can live an anti-inflammatory lifestyle, eat healthy and gluten free without sacrificing flavor or taste….or your bread!
3/4 cup blanched almond flour
1 tsp baking soda
1 tsp kosher or sea salt
1 cup cashew butter
3 large eggs
1 tbsp water
1 tbsp apple cider vinegar
1-2 tbsp Trader Joe’s Everything But the Bagel Seasoning (or a combo or sesame seeds, poppy seeds and onion flakes)
Preheat oven to 350 degrees. Line a loaf pan with parchment paper. Allow the sides to hang over so you will be able to lift the loaf out once cooked.
In a bowl, mix together the almond flour, baking soda and salt. Set aside.
In a stand mixer, add the cashew butter, eggs, water and ACV and beat on medium until well combined. Slowly add the dry ingredients and mix until smooth. Pour the batter into the prepared loaf pan.
Bake for 30 minutes, or until a toothpick comes out clean. Lift out the loaf by grabbing the edges of the parchment paper. Let cool completely before slicing. Enjoy as a sandwich, avocado toast, with almond butter, or ghee spread on top!