These days are bread days at our house. We are enjoying the comfort of slicing, toasting and spreading toppings. There is something so satisfying about bread. It is wholesome and healing when prepared well.

This bread is good for folks who might be sensitive to wheat gluten. I offer a few variations depending on other sensitivities or allergies.

• 1 1/2 cups almond flour OR other nuts/seeds (cashews, sunflower seeds) ground with an espresso bean grinder

• 1/4 cup coconut flour

• 1/4 cup ground flax seed

• 1/2 cup arrowroot OR tapioca flour

• 1/2 teaspoon baking soda

• 2 teaspoons baking powder

• 1/2 teaspoon sea salt

• 4 eggs OR 2 tablespoons chia seeds and 3 tablespoons flaxseed meal soaked in 1/4 cup water

• 1/3 cup almond, hemp or cashew milk

• 2 teaspoons apple cider vinegar

• 1/4 cup olive oil

Preheat your oven to 350 degrees and line an 8 x 4” loaf pan with parchment paper.

In a mixing bowl, combine all dry ingredients. Make a well in the center and add the wet ingredients. Mix the wet ingredients with each other and then incorporate them with the dry.

Pour batter into the loaf pan lined with parchment paper. Pick up the pan and wiggle it so that the batter settles down evenly.

Bake for an hour or until the top is golden brown.

After 30 minutes of baking, you can decorate the top with nuts or seeds of your choosing. I like using chopped cashews, madacamia nuts, sesame seeds and pumpkin seeds.

Cool in the pan for half an hour. Pull bread out of the pan by the parchment paper and let it cool 30 more minutes before slicing it.

Keep leftovers in the fridge.