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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I have never had it, i am just calculating the nutrition facts Ingredients:
3 cups almond flour |
1/2 cup coconut flour |
1 cup yogurt |
4 eggs |
1/4 cup coconut oil |
1/2 teaspoon sea salt |
2 tablespoons liquid honey |
Directions:
1. In a bowl, combine together almond, hazelnut, and coconut flours.
2. Mix with yogurt or buttermilk and leave, covered, to soak for at least 7 hours.
3. Soaking is necessary to neutralize enzyme inhibitors and other anti-nutrients which are naturally present in nuts. Soaking in sour milk also pre-digests nut flours, making their vitamins and minerals more available.
4. After the nut mixture has been properly soaked, preheat your oven to 350° and add the remaining ingredients to the bowl with nut flours.
5. Mix gently just until all ingredients are combined together into a smooth paste, but don’t overdo.
6. Spoon the mixture into a well-buttered bread pan and bake for about 45 minutes, or until the surface of the bread is golden.
7. Cool the bread slowly when it is still inside the stove, remove from the pan, and place into a ceramic or glass dish with a lid.
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