This bread makes the BEST toast! It has a slight nutty flavour, but won’t impede any toppings you have with it. It also freezes well, and will keep for up to a week in the fridge. Enjoy!

INGREDIENTS

• 8 large eggs
• 7 tablespoons refined coconut oil, gently melted in microwave.
• 2.5 teaspoon apple cider vinegar (do not skip – helps the bread rise)
• 2 teaspoons Himalaya salt
• 2.5 cups almond flour
• 1.5 teaspoons baking soda

INSTRUCTIONS

1. Preheat your oven to 180C (350F).
2. Grease an 8-inch loaf pan (a 9-inch pan will be too big). You can also line the pan with parchment paper with an overhang for easy removal.
3. In a medium bowl, whisk the eggs.
4. Whisk into the eggs the coconut oil, vinegar, salt, almond flour and finally the baking soda.
5. Pour the batter into the prepared loaf pan.
6. Bake until bread is golden brown and set, and a toothpick inserted in its centre comes out clean, 30-40 minutes.
7. Cool for 10 minutes in the pan on a wire rack before gently releasing the bread from the pan (carefully run a knife along edges if needed). Cool to room temperature, about 20 minutes more, before slicing and serving.
8. Keep leftovers in a Ziploc bag in the fridge for up to 5 days, or freeze