Almond Flour Bread

This homemade gluten-free and grain-free loaf is made with almond flour. It has a nice, dense texture that pairs perfectly with sliced avocado for “avo toast,” or it can be enjoyed with some Raspberry Chia Seed Jam (recipe found in The Microbiome Solution) and a little nut butter for a healthy PB&J.


*Makes 1 loaf (12 slices)



Olive oil or coconut oil for greasing the loaf pan

2 ½ cups almond flour

½ teaspoon baking soda

½ teaspoon sea salt

3 large eggs

1 tablespoon maple syrup or raw honey

1 teaspoon apple cider vinegar

2 tablespoons mixed seeds (pumpkin and sunflower seeds work best)



PREHEAT THE OVEN TO 300°F. Use a small amount of olive oil to grease a 9 x 5-inch loaf pan. In a medium bowl, mix together the almond flour, baking soda, and salt. In a separate small bowl, whisk the eggs, the maple syrup, and vinegar together. Once blended, add the egg mixture to the dry ingredients. Pour the mixture into the prepared loaf pan and sprinkle the seeds on top. Bake for about 45 minutes. The loaf should be golden on top and brown around the edges when it’s done.

Recipe by Elise Museles of Kale and Chocolate. First appeared in The Microbiome Solution (Penguin 2015).