It has taken me so much time, effort and wasted ingredients to finally find a bread recipe that works. It really wasn't easy. And looking at the ingredients of this recipe I still find hard to believe what I see inside the oven while I am baking the bread. . It actually rises and stays rissen, it smells amazing, tastes like bread and can be kept in the fridge for a week.

This recipe makes a small (20cm baking loaf dish) loaf. You can also place it in cupcake moulds so that you have many small bread rolls. For big loaf double the portions on all ingredients except from eggs. Add only two extra eggs.

Ingredients:

3/4 cup almond butter

4 eggs

1/4 cup coconut oil or ghee, melted

1 tsp honey

1 tsp apple cider vinegar

1/4 cup golden flaxseed flour or chia meal

3 tbsp coconut flour

1 tsp baking soda

1/2 tsp salt

seeds to top

Method:

Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper. In a large bowl, blend the almond butter, eggs, coconut oil, honey, and apple cider vinegar together with a hand blender.

In a separate bowl, mix together the flaxseed meal, coconut flour, baking soda, and salt. Mix the dry ingredients into the wet ingredients.

Pour the dough into the prepared baking pan. Bake for 30-35 minutes until browned and completely set. Remove from the oven and allow the loaf to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack. Store in an airtight container in the refrigerator for one week.