Chinchilla Store

(From Elana's Pantry)

  • 2 cups almond flour
  • 2 tbsp coconut flour
  • ¼ cup flaxseed meal
  • ¼ tsp sea salt
  • ½ tsp baking soda
  • 5 eggs
  • 1 tbsp coconut oil
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
    • 1. Preheat oven to 175°C.

    • 2. Place almond flour, coconut flour, flaxseed meal, salt and baking soda in a food processor and pulse the ingredients together.

    • 3. Add the eggs, coconut oil, honey and apple cider vinegar to the processor and pulse until combined.

    • 4. Transfer batter to a greased 7.5 x 3.5 lined loaf pan.

    • 5. Bake for 30 minutes and then let it cool in the pan for about 2 hours.

    • 6. Turn out and serve.
*If you do not use the recommended size loaf pan, your bread will not be the proper height.


THIS RECIPE IS: GLUTEN FREE, DAIRY FREE, PALEO AND VEGETARIAN
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