For all my gluten free friends, and those who are just trying to eat a bit healthier. I love to toast or grill this bread for breakfast dishes.
2 cups almond flour
1/3 cup arrowroot starch
1/4 cup golden flaxseed meal
2 tablespoons tapioca starch
¾ teaspoon sea salt
¾ teaspoon baking soda
4 tablespoons butter or coconut oil melted and cooled slightly
4 large eggs lightly beaten
½ cup milk (or unsweetened almond milk)
1½ teaspoons apple cider vinegar
Everything bagel seasoning
Preheat oven to 350F; generously grease an 8 inch round cake pan.
Whisk together the almond meal, arrowroot starch, flaxseed meal, tapioca starch, salt, and baking soda in a large bowl.
Whisk together the slightly cooled butter or coconut oil, eggs, milk, and vinegar in a medium bowl.
Add the wet ingredients to the dry all at once and stir until combined, being careful not to over-mix.
Immediately pour the batter into the prepared pan. Sprinkle with everything bagel seasoning, or fresh rosemary and sea salt. Bake until a toothpick inserted into the center comes out clean, about 35 to 40 minutes
Cool on a wire rack before slicing and serving, and store any leftovers wrapped in the fridge for up to 5 days.