Almond and Flaxseed Sandwich Bread

Preheat your oven to 350°F (175°C) and grease a loaf pan.

In a large mixing bowl, combine 1 cup golden flax seed meal, 1 tablespoon psyllium husk powder, 1 teaspoon baking powder, 1/2 teaspoon salt, and 3/4 cup almond flour. Whisk these dry ingredients together to ensure they are evenly distributed.

In a separate bowl, beat 2 large eggs and add 1/4 cup olive oil, 1 tablespoon honey, and 1 teaspoon apple cider vinegar, mixing until well combined.

Slowly pour the mixture into the bowl with the dry ingredients, stirring continuously. Once combined, add the hot water slowly, mixing until a dough forms. Let the dough sit for about 5 minutes to allow the psyllium husk and flax seed meal to absorb the moisture.

After 5 minutes, if the dough feels too sticky, add a little more flax seed meal or almond flour until it’s workable. The dough should be firm yet pliable.

Transfer the dough into the prepared loaf pan and smooth the top.

Bake in the preheated oven for 30-40 minutes, or until the loaf is firm and a toothpick inserted into the center comes out clean.

Remove the sandwich bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Store leftover sandwich bread in an airtight container or freeze for longer storage.