This gluten free, collagen-packed, low-carb bread is delicious and moist with a mild nutty taste and texture, and serves well with jams, cheese spreads, honey or even plain.
- Makes:1 loaf
- Time: 15 minutes prep, 35 minutes bake
Nutty Almond Bread
Ingredients
- 6 large eggs, room temperature
- 3/4 cup creamy unsweetened almond butter
- 2 tablespoons coconut oil, melted
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon apple cider vinegar
- 1/2 cup Great Lakes Collagen Peptides
- 3 tablespoons ground flaxseed
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Directions
- Preheat the oven to 350ºF. Line an 8x4 inch metal loaf pan with parchment paper, leaving an overhang of paper to help with removal of the loaf later.
- With an electric mixer, beat together the eggs, almond butter, coconut oil, olive oil, maple syrup, and vinegar. In a separate bowl, whisk together the collagen hydrolysate, flaxseed, coconut flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat to combine thoroughly. Pour into the parchment-lined pan and place the pan on a baking sheet.
- Bake for about 35 minutes or until a knife inserted into the center of the loaf comes out clean. Cool the loaf in the pan for 10 minutes. Using the parchment overhang, lift the loaf out of the pan and transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator.
