February 16, 2016
Paleo eaters, get ready to welcome crusty, warm bread back into your life. This almond flour loaf is pure heaven: Moist and chewy, it’s the perfect base for avocado toast or breakfast sandwiches. Though this recipe uses ground cumin for some extra spice, chopped rosemary and olives would work equally well.
Yield: 1 9×5-inch loaf
Active Time: 10 minutes
Total Time: 1 hour
Gently packed 1 cup almond flour
2 teaspoons ground cumin
2 teaspoons baking soda
1 1/4 teaspoon sea salt
1 cups raw cashew butter
4 large eggs
4 egg whites
2 tablespoons water
2 tablespoons apple cider vinegar
Cumin seeds, for garnish
Preheat oven to 350 degrees and line loaf pan with parchment paper.
In medium bowl, whisk together almond flour, cumin, baking soda, and salt.
In bowl of stand mixer fitted with the whisk attachment, mix together cashew butter, eggs, and egg whites until smooth. Slowly pour in water, followed by almond flour mixture. Add apple cider vinegar and mix until smooth. Pour into lined loaf pan, sprinkle with cumin seeds, and bake 45 minutes, or until a toothpick inserted into the center comes out clean.
Photo credit: Paul Delmont
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