Almond Flour Easter Bread.
Easter Bread Ingredients
gluten, grain, lactose and yeast free.
½ cup Arrowroot Powder/Starch
1 ¾ cups Almond Flour
2 Tbsp. Coconut Flour
¼ cup Coconut Oil
3 Tbsp. Pure Honey
2 eggs + 1 egg yolk
1 tsp. Baking Soda
1 Tbsp. Fresh Lemon Juice
1 Tbsp. Fresh Lemon Zest
Preheat Oven to 350.
Spray a Springform Pan with Coconut Oil Spray.
{I only have a 9 inch one; I think this might be better in a smaller pan...}
Combine the Arrowroot Powder, Almond & Coconut Flours in a Bowl.
In another bowl, whisk together the Coconut Oil, Lemon Zest & Honey.
Using a hand held mixer or blender, whip together the eggs until nice and fluffy.
Fold the Oil mixture into the Flour mixture, then fold in the eggs until everything is blended together nicely.
In a small bowl, combine the lemon juice and baking soda {it will fizz up}...and fold that into the batter. This is my alternative to using Baking Powder and Yeast; it works.
Pour into pan and bake immediately.
Bake for 25-30 minutes.
**about 15 minutes into baking, I added a mixture of about 2 Tbsp. of honey mixed with some lemon zest to the top of the "bread".**
