Almond soda bread
Savour the gluten-free goodness of this delectable treat! Boasting a moist and tender crumb with delightful nutty undertones and complemented by a well-balanced blend of flavours. You must try!
Ingredients
- 100g Australian almond meal
- 50g Australian almond flour
- 4 tbsp ground psylium seeds
- 2 tsp baking powder
- pinch of sea salt flakes
- 8 eggs, beaten till fluffy
- 1 tbsp apple cider vinegar
- 4 tbsp olive oil
Method
Preheat oven to 120°C. Prepare a 20cm x 10 cm loaf tin, line with baking paper.
In a mixing bowl add all dry ingredients and combine well. Add eggs, apple cider vinegar and olive oil stir to combine. Do not over mix. Pour mixture into prepared loaf tin and spread out evenly.
Bake in preheated oven for 60 – 70 minutes or till lightly coloured and firm to the touch. When cooked allow to cool in the tin for 5 – 10 minutes, then gently place onto a cake cooler.
Bread will keep in an airtight container for 3-4 days or can be cut into slices and frozen.
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