Author Notes
This gluten, grain, and yeast free recipe is quick and super easy to make. It is also very versatile - you can make it savory by sprinkling some herbs (rosemary is great) on top before baking or keep it plain and spread some jam and nut butter after cooking for a great breakfast or snack! —Kristina's Cooking
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Ingredients
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3/4 cup
Tapioca flour
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1 1/2 cups
Almond Flour
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1/3 cup
Ground Flax and Chia Seed Mix
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1/2 teaspoon
Baking Soda
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1/2 teaspoon
Sea Salt
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3
Organic Eggs
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1 teaspoon
Honey
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2 teaspoons
Dried herbs (If making a savory bread)
Directions
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Preheat oven to 350°
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In a large bowl combine almond flour, tapioca flour, flax/chia blend, baking soda, and sea salt.
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In a small bowl whisk eggs with an electric mixer, for about 30 seconds or until they are slightly foamy.
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Add the honey into the egg mixture.
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Add the egg mixture into the dry ingredients and fold with a wooden spoon until it forms a wet sticky dough.
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Pour onto a cookie sheet lined with parchment paper and smooth out with a spatula until it is about 1/2-1 inch thick (should be about 12 inches long and 8 inches wide).
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Sprinkle salt and any herbs that you may be using on top.
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Bake for about 8 minutes or until a tooth pick comes out clean (it should be a little soft in the middle or else the bread will be too dry).
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Cool, cut and enjoy!
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