(gluten-free, dairy-free, vegetarian)
Makes 1 medium sized loaf
1½ cups blanched almond flour (not almond meal)
¾ cup arrowroot powder
¼ cup golden flaxmeal
½ teaspoon celtic sea salt
½ teaspoon baking soda
4 large eggs
1 teaspoon apple cider vinegar
In a medium bowl, combine almond flour, arrowroot, flax meal, salt, and baking soda and set aside.
In a larger bowl, blend eggs for 3 minutes or until frothy. Then stir vinegar into eggs. Next mix dry ingredients into wet. Scoop batter into a well greased 7.5 x 3.5 lined loaf pan. Bake at 350° for 30 to 35 minutes or until a toothpick inserted into center comes out clean. Let cool completely and serve.
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