Pain aux amandes et au romarin sans céréales

Ingrédients

• 1 1/2 cups blanched almond flour / almond meal
• 2 tablespoons of coconut flour (or dessicated coconut if you don’t have coconut flour)
• 2 tablespoons of golden flaxseed meal
• 2 tablespoons of fresh rosemary, roughly chopped (or 1 teaspoon dried rosemary)
• 1/4 teaspoon salt
• 3 teaspoons baking powder
• 5 eggs, beaten
• 1/4 cup coconut oil or butter, melted
• 1 tablespoon apple cider vinegar

Préparation

1. 1

   Pre-heat oven to 350 degrees Fahrenheit (or 175 deg Celcius).

2. 2

   Grease and line a standard loaf pan with baking paper. Set Aside.

3. 3

   In a large bowl, combine almond flour, coconut flour, flaxseed meal, rosemary, salt and baking powder, and mix well.

4. 4

   Add in beaten eggs, oil or butter, and apple cider vinegar, and stir thoroughly, until you get a homogeneous batter.

5. 5

   Pour batter into prepared loaf pan and bake for 25 to 30 minutes or until golden and a toothpick inserted in the middle comes out clean.

6. 6

   Let bread cool for at least 15 minutes in loaf pan before removing and slicing into pieces.

7. 7

   Serve with butter, or eat it alone.

8. 8

   Keep in air-tight container in the fridge for up to 3 days, or slice into pieces, place in airtight bag and store in the freezer for up to 3 months.