Grain-Free Cinnamon Almond Bread

This bread was one of the first grain-free recipes I ever made, as far as baked goods go. It was so good that it made me want to experiment and see what else I could make without refined flour!  I love it because it isn't a super sweet dessert-type bread. It's more the type of bread that you would serve with dinner as a side to a soup or stew. You can most definitely make it sweeter if you like by adding a bit of extra honey. Unlike many grain-free baked goods, which can get a little bit dense, this bread is light and fluffy, yet really moist! And yes, that IS a shmear of pastured butter on top (in case you haven't heard, low-fat is SO 1994!). Enjoy!

Ingredients:
-1 3/4 cup almond flour
-1/2 cup flax meal
-1/2 tsp sea salt
-1/2 tsp baking soda
-1 tsp cinnamon
-1/4 cup extra virgin coconut oil, melted (or butter if you prefer)
-2 heaping tbsp honey (I recommend raw honey, which is solid at room temp, so just melt the honey and coconut oil together on the stovetop)
-4 eggs
-1 tbsp apple cider vinegar
-1 tsp vanilla

Directions:
-Preheat your oven to 350 degrees F. Prepare an 8x8 baking dish (or loaf pan. I just like it in a square dish for some reason) with coconut oil or butter.
-In a large mixing bowl, combine almond flour, flax meal, sea salt, baking soda and cinnamon, making sure to get out all of the lumps.
-In a separate mixing bowl, combine melted oil (or butter) and honey with eggs, apple cider vinegar and vanilla. Make sure your melted oil and honey is not too hot as it will scramble the eggs! Mix until well combined.
-Mix the wet and the dry ingredients together until well incorporated. Once you have done this, work quickly to get the bread in the oven as the combo of the apple cider vinegar and baking soda your leavening agent.
-Bake for 25-30 minutes until it's brown on the top and a toothpick inserted comes out clean. Enjoy!

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