Gluten Free Almond Flour Quick Bread
(preheat oven to 300 degrees Fahrenheit and generously grease a large loaf pan with coconut oil)
5 cups blanched almond flour
1-1/4 teaspoons baking soda
1/2 teaspoon sea salt
6 large eggs (at room temperature)
2 tablespoons RAW honey (do not use commercially processed honey)
2 teaspoons apple cider vinegar
Sift together the flour, baking soda and sea salt in a large mixing bowl.
In a separate mixing bowl, whisk together the room temperature eggs, raw honey and apple cider vinegar until well combined. Slowly pour the wet ingredient mixture into the bowl with the dry ingredient mixture while stirring continuously until all ingredients are moistened and fully blended.
Pour the batter into your prepared loaf pan and bake on center oven rack for 45-55 minutes, or until top is golden brown and toothpick comes out clean from center. Remove from oven and immediately loosen the sides of the bread loaf by GENTLY running a knife along the edges. Allow the bread to cool FULLY before removing from pan. Makes 1 loaf.