Remove the lid of the pan and bake for additional 15 minutes or until a wooden skewer inserted in the center comes out clean.
Remove the loaf pan from the oven and place onto a wire rack to cool for about 10 minutes.
Now, invert the bread onto the wire rack to cool completely before slicing.
With a sharp knife, cut the bread into desired-sized slices and serve.
Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour 5 minutes
Servings: 6
Nutritional Values
Calories 302
Total Fat 9.1 g
Saturated Fat 1.3 g
Cholesterol 0 mg
Sodium 391 mg
Total Carbs 48.3 g
Fiber 2 g
Sugar 0.2 g
Protein 6.7 g
Onion Bread
Ingredients
1 onion, chopped
2 cups almond flour
4 tablespoons flaxseed meal
4 tablespoons tapioca starch
¾ teaspoon baking soda
¾ teaspoon sea salt
4 large eggs
½ cup unsweetened almond milk
4 tablespoons butter, melted and cooled
1 teaspoon apple cider vinegar
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
How to Prepare
Preheat your oven to 350ºF.
Heat a lightly greases ovenproof skillet over medium-high heat and cook the onion for about 5 minutes, stirring frequently.
