OK for followers of the Specific Carbohydrate, Paleo or gluten-free diets. Modify for vegan diets by using an egg replacer (e.g. chia seeds) and maple syrup.
2 cups almond flour
2 large organic eggs, beaten
¼ cup grass-fed butter or coconut oil, softened + more for greasing loaf pan
¼ cup 100% maple syrup or honey
1 tbsp vanilla extract
1 tsp apple cider vinegar
½ tsp baking soda
¼ tsp sea salt
1 cup raspberries or blueberries, fresh or frozen
Preheat oven to 350F, and grease loaf pan with butter or coconut oil.
Mix together almond flour through sea salt in a large bowl until well combined. Fold in berries.
Pour batter into greased loaf pan, and place pan in oven. Bake 30-35 minutes, or until knife inserted in the center comes out clean.
Let cool and slice into 8 servings. Serve immediately or store covered in refrigerator for up to a week.