Although whole grains may be enjoyed on occasion, it is best to avoid them as a whole, especially if you are on a healing journey. Almond flour is a wonderful way to continue to enjoy “grain-like” foods, without the effects of the carbs. This bread can be served as a dinner bread or you can sweeten it up a bit with raisins or dates. I experimented with both varieties and enjoyed them both. Bon Appétit!

This recipe makes 2 loaves.

In a large bowl add the following ingredients and blend:

1 cup ground flax seeds

4 cups almond flour

1 tsp. sea salt

2 tsps. baking soda

2 tsps. cinnamon

½ tsp. allspice

½ cup Xylitol (more or less, depending on how sweet you want your bread)

In a small bowl whisk the following:

½ cup grapeseed or coconut oil

4 eggs

1 tsp. vanilla extract

Grate 2 organic zucchini

Mix the egg mixture with the flour mixture. Fold in the zucchini.

If you would like to add nuts or dried fruit, add ½ cup of each and mix. (You can divide the batter in 2 so that you have a plain and a sweeter version.) The batter is thick.

Divide the batter into 2 equal parts and scoop the batter into oiled glass bread pans.

Bake at 350 F for about 45 – 55 minutes or until the center is done. Enjoy!!