Ingredients
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2 CUPS BLANCHED ALMOND FLOUR
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2 TBSP. GROUND CHIA POWDER
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1 TSP. BAKING SODA
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1 TSP. SALT
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¼ CUP APPLE SAUCE
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¼ CUP UP EVOO OIL
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1 TBSP. HONEY
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1 TSP. Southern Olive CHAMPAGNE Wine VINEGAR (can also use A-Premium White Balsamic Vinegar
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5 LARGE EGGS
Directions
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PREHEAT OVEN TO 350 DEGREES.
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Spray Loaf Pan and/or add Parchment Paper (8½ X 4½ X 2½)
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IN A LARGE MIXING BOWL, WHISK TOGETHER ALMOND FLOUR, GROUND CHIA, BAKING SODA AND SALT.
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ADD APPLE SAUCE, UP EVOO OIL, HONEY, VINEGAR AND EGGS. BEAT UNTIL SMOOTH.
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POUR INTO LINED LOAF PAN AND BAKE IN THE CENTER OF A PREHEATED OVEN FOR 40 MINUTES OR UNTIL A TOOTHPICK INSERTED INTO THE CENTER COMES OUT CLEAN.
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ALLOW TO COOL 10 MINUTES BEFORE SLICING AND REMOVING PARCHMENT PAPER. STORE IN A SEALED CONTAINER.
Published in Appetizers & Side Dishes
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