[one_full last=”yes” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”” background_image=”” background_repeat=”no-repeat” background_position=”left top” hover_type=”none” link=”” border_position=”all” border_size=”0px” border_color=”” border_style=”” padding=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”” animation_speed=”0.1″ animation_offset=”” class=”” id=””][fusion_text]Our Oakville Naturopathic Doctors love this almond flour bread as a healthy alternative for people who are gluten & dairy intolerant. This moist and filling bread can be enjoyed for breakfast or thinly sliced and served as a sandwich bread.[/fusion_text][/one_full]
[fusion_text]¾ cup almond butter
5 eggs
¼ cup coconut oil, melted
1 tbsp honey
1 tbsp apple cidar vinegar
¼ cup fresh ground flaxseeds
3 tbsp coconut flour
1 tbsp baking soda
½ tsp sea salt[/fusion_text]
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[one_full last=”yes” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”” background_image=”” background_repeat=”no-repeat” background_position=”left top” hover_type=”none” link=”” border_position=”all” border_size=”0px” border_color=”” border_style=”” padding=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”” animation_speed=”0.1″ animation_offset=”” class=”” id=””][fusion_text]Preheat oven to 350°F. Line a small loaf pan with parchment paper. Blend almond butter, eggs, coconut oil, honey, and apple cider vinegar in a large mixing bowl until smooth. In a separate bowl, mix ground flax, coconut flour, baking soda, and salt. Mix the dry ingredients into the wet ingredients until smooth. Pour the dough into the line loaf pan and bake for 35 minutes or until browned. Allow to cool at least 20 minutes before removing from loaf pan. Remove from loaf pan, cool and serve.
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Modified from paleohack.com[/fusion_text][/one_full]