Pulse almond flour, coconut flour, flax, salt, and baking soda in a food processor
Pulse in eggs and vinegar, until combined
Transfer batter to a greased 7.5 x 3.5 inch magic line loaf pan or 7.5 x 3.75 inch fox run pan
Bake at 350°F for 30 minutes
Cool in the pan for 2 hours
Serve
Reviews
Karen on 2024-03-13 (5 stars): Super easy recipe to follow and smells wonderful while baking! I have autoimmune issues, and the doctor took me off of gluten two years ago… It’s amazing how much better I feel. I purchased flourless bread and got really sick from it and you would think that the word flourless would mean there’s no wheat in it, but it was sprouted wheat. Made me really ill, but I digress… Your recipes have shown that I can eat a sandwich or have a slice of toast in the morning and not feel guilty about consuming a bunch of starches and carbohydrates. Thank you for that! A little sidenote… I made your almond flour muffins yesterday (the ones that are in a batch of four)… Well, I’m mistakenly mismeasured the almond flour, and only put a half a cup in instead of one cup, and I was amazed that they still turned out so light and tender. It’s been such a treat to be able to eat baked goods and not feel guilty. So yet again, I’m digressing, but I wanted to thank you immensely for , your amazing recipes!
Lyric on 2022-04-30 (3 stars): Hi there, I love love your donut recipe and so I thought to try this… It did t look anything like the picture and is rock hard not fluffy… any thoughts? Is the picture this actual recipe? I kind of disappointed
Thanks!
