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200g (2 2/25 US cups) almond flour (alternatively you can grind the almonds in a food processor)
2 tbsp. flaxseed meal (alternatively you can grind the seeds in a food processor)
2 tbsp. coconut flour
1 pinch of salt
11/2 tsp. baking soda
5 bio eggs
30 ml (0,13 Cup) coconut oil, melted
1 ripe banana (optional, makes the bread pleasantly juicy)
1 tbsp. apple cider vinegar
Line a small loaf tin. If you don’t have any baking paper at hand, you can also grease the tin with a little coconut oil.
In a large bowl, combine the almond flour, the coconut flour, the flaxseed meal, the salt and the baking powder. Add one egg at a time and whisk them into the flour mixture with a fork or a hand blender. Finally, mix in the liquid coconut oil and the apple cider vinegar. I like to add a banana to the dough as this makes the bread pleasantly juicy. Don’t worry, this will not make it too sweet.
Pour the bread mixture into the prepared tin. If you hit the tin from underneath, the dough will spread nicely into the edges. Alternatively, you could also drop the loaf tin carefully onto your work surface.
The baking time on the middle rack of your oven is approximately 25 to 30 minutes. You can test whether the bread is baked all the way through by sticking a wooden skewer into the centre. If you see that the crust is getting too dark before the bread is completely baked, simply place a piece of damp baking paper on top of the loaf tin. This way you avoid the surface becoming too dark.
Remove the baked bread from the oven and allow it to cool down before you remove it from the loaf tin.