My youngest granddaughter @erin_kelly775 is gluten intolerant and we are always looking for recipes that she can enjoy. I tried this one yesterday and it is surprisingly good and a perfect bread for breakfast. It has a nutty flavor and is perfect with a tart jam, butter or nut butter. If you wanted to make it a sweet desert bread you could add chocolate chips, dried cranberries and a bit of flaked coconut. Substitute half of the olive oil with a bit of banana and you will have a banana flavored bread - not quite banana bread but a good substitute.

INGREDIENTS

•1 cup almond flour

•1/3 cup coconut flour

•2 tbsp crushed flaxseed

•1 1/2 tsp baking soda

•1 tsp aluminum-free baking powder

•1/4 tsp salt

•6 eggs

•1/4 cup olive oil

•3 tbsp maple syrup (or honey)

•1 tsp apple cider vinegar

INSTRUCTIONS

1. Preheat oven to 325 degrees F.

2. Grease a standard-size loaf pan <http://rstyle.me/iz-n/cxx4ggccrbf_> and set aside.

3. In a large mixing bowl, add almond flour, coconut flour, flaxseed, baking soda, baking powder, and salt. Whisk to combine.

4. Add eggs, oil, maple syrup, and apple cider vinegar. Whisk well until well combined.

5. Pour mixture into prepared loaf pan and bake 30-40 minutes.

6. .Remove from oven and let cool in pan for 10 minutes. Remove from pan and cool.

7. Store leftover bread wrapped in the refrigerator for up tp 5 days.