Yields: 8 to 10 slices
Prep time: 20 minutes
Total time: 1 hour and 10 minutes
For the bread:
7 eggs, room temperature
½ cup Dr. Bronner’s Organic Virgin Coconut Oil, melted and cooled
2 cups almond flour
½ cup tapioca flour
1 teaspoon gluten-free baking powder
1 teaspoon sea salt
½ teaspoon baking soda
For the toppings (optional):
Preheat oven to 350°F and line a loaf pan with parchment paper, leaving a 2-inch overhang on the sides.
Using a hand mixer, whisk eggs in a large bowl until light and fluffy, about 2 minutes. Add the melted coconut oil and mix until combined. Using a rubber spatula, fold in almond flour, tapioca flour, baking powder, salt, and baking soda; pour batter into loaf pan. If using, scatter 1 teaspoon of toppings over the top of the bread. Bake for 45 minutes, or until a toothpick inserted comes out clean. Place loaf under broiler for 3 to 4 minutes, until the top is golden brown.
Set pan on a cooling rack and cool the bread completely before slicing. Refrigerate in an airtight container for up to 5 days.
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