This classic quick bread works quite well with almond flour. It makes for a high protein, low-carb loaf that toasts up nicely. Feel free to add chopped herbs or a handful of grated cheese to this base recipe.

INGREDIENTS:
2 cups almond flour
1 tbsp coconut flour
1 tbsp baking powder
1 tsp sweetener
1/2 tsp salt
4 large eggs, beaten
1/4 cup butter, melted (slightly cooled)
1/2 cup of your favourite beer

METHOD:

Preheat oven to 350 degrees F and butter a 9×5 loaf pan and line with parchment paper.

In a medium sized bowl, combine the dry ingredients, breaking up any clumps in the almond flour.

Add in the eggs, melted butter and beer, stirring until everything is well combined. Let the batter sit for 8-10 minutes.

Spoon the batter into the prepared pan, and bake for 40-50 minutes. Test the loaf at 40 minutes and continue to bake until a toothpick inserted into the centre comes out clean.

Allow to the bread to cool in the pan before removing as almond bread is more fragile than wheat bread. Slices of this bread toast up nicely!