Walnut Bread - anti-inflammatory twist on rye bread; a little sweet, a little sour, a bit dense. Great for sandwich’s or lightly buttered…yummy

Ingredients

4 tablespoons avocado or coconut oil
1 1/2 cub of almond flour
1/2 cup of hazelnut flour
6 tablespoons arrowroot starch
4 tablespoons finely ground flaxseed
1 cup of diced walnuts
2 tablespoons tapioca starch
1/2 teaspoon iodized sea salt
3/4 teaspoon baking soda
4 large omega-3 eggs or pastured eggs
1/2 cup plain full-fat coconut milk
2 tablespoons yacon syrup (Can buy at Whole Foods or Amazon)
1 1/2 teaspoons red wine vinegar

1. Preheat oven to 350 degrees F. Generously grease an 8 1/2 x 4 1/2-inch glass or metal loaf pan with avocado or coconut oil.
2. Whisk together the almond flour, hazelnut flour, arrowroot starch, flaxseeds, walnuts, tapioca starch, salt, and baking powder in a large bowl.
3. In a small bowl, combine eggs, avocado or coconut oil, yacon syrup, coconut milk, and vinegar.
4. Add the wet ingredients to the dry ingredients and stir to mix. Do not over mix or the bread will be tough.
5. Pour the mixed batter into the prepared loaf pan and bake for 40-45 minutes or until toothpick inserted in the center comes out clean.
6. Cool and serve. Store leftovers in refrigerator for up to 5 days

So good. Let me know if you try it??