Grain Free Almond Coconut Bread

While home for Passover this year, I knew I needed something different. Before we even began, I was dreading those dry, stale and flavorless sheets of matzo. In addition to tasting awful, they also don’t have a lot of nutritious ingredients (although we did find spelt and whole grain matzos this year). I wanted bread, something I could put in the toaster and lather on some almond butter for breakfast or use to soak up all the delicious juices from the brisket.

This recipe, from a local DC blogger Alexandra of In My Bowl, checks off all of my boxes for a Passover bread (or anytime of the year) – it’s grain-free, loaded with healthy ingredients like almond flour, flax and hemp seeds, and is versatile in flavor (sweet and savory)! It’s a one-bowl, no equipment necessary recipe that will have you enjoying fresh warm bread in less than an hour. Also very adaptable – add in some cinnamon and more maple syrup for a sweeter bread or fresh herbs and spices for a savory route (I’m hoping to test it out with rosemary).

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup flaxseed meal (you can also grind flaxseeds in a grinder or food processor)
• 2 Tbl coconut flour
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 5 eggs
• 1/4 cup coconut oil
• 1 Tbl maple syrup
• 1 Tbl apple cider vinegar
• 2 Tbl seeds for topping (I used hemp and sunflower)

Directions:

1. Preheat oven to 350º F and place a rack in the middle. Grease a loaf pan.
2. Whisk together the dry ingredients (almond flour, flaxseed meal, coconut flour, baking soda and salt) in a large bowl.
3. Stir in the eggs, coconut oil, maple syrup and vinegar until just combined.
4. Pour batter into loaf pan and top with seeds (if using).
5. Bake for 40 minutes, cool to room temp and enjoy!