Description
This paleo almond flour loaf is a delicious and healthy option for breakfast or snacks!
Ingredients
Scale
- 2 cups blanched almond flour
- 1/2 cup tapioca starch
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp paleo baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup yogurt (unsweetened coconut yogurt)
- 1/4 cup maple syrup
- 2 Tbsp molasses
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Line an 8″ x 4″ loaf pan with parchment paper and set aside.
- In a large mixing bowl, combine the dry ingredients: almond flour, tapioca starch, cinnamon, ginger, baking powder, baking soda, and salt.
- In a smaller mixing bowl, whisk together the wet ingredients: eggs, yogurt, maple syrup, molasses, and vanilla.
- Pour the wet mixture into the dry and stir with a spatula until combined.
- Pour the batter into the lined loaf pan.
- Place the pan in your preheated oven and bake at 350 degrees for 40-45 minutes.
- After baking, let the loaf cool for 5 minutes in the pan, then transfer it to a wire cooling rack.
- Store in a sealed container in the fridge, up to one week.
Notes
- This loaf can be sliced and toasted for a delicious breakfast.
- For added sweetness, you can increase the amount of maple syrup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg