I made this paleo bread for stuffing this year, but it can easily be toast for breakfast. This was my first time working with arrowroot powder and I was pleasantly surprised. Normally, I just use almond flour, but it can make baked goods pretty dense. The arrowroot flour is extremely light and powdery, like cornstarch, and it often used as a replacement for cornstarch in recipes. I suggest adding an extra egg or bit of liquid when working with arrowroot flour so it’s not too dry.
I hope you all are as excited for this recipe as I am. I can think of a lot of ways that this can be incorporated into other recipes. Mmmm … I have missed garlic bread, I am after all, half Italian. Plus, this would be awesome with some homemade liver pâté.
- 4 eggs
- 2 tbsp honey
- 2 tbsp of coconut oil
- ½ tsp of sea salt
- 1½ cups of almond flour
- 1½ cups of arrowroot flour
- 1 tsp baking soda
- 2 tbsp apple cider vinegar
- Preheat over to 350 degrees.
- Mix dry ingredients in a large bowl. Whisk together to get rid of clumps.
- Combine wet ingredients in a separate bowl, and whisk.
- Slowly add wet ingredients to dry, and blend with a hand mixer.
- Line a loaf pan with parchment paper. Then pour in batter.
- Bake at 350 for 30 minutes.