1tablespoonpsyllium huskoptional, for added binding and structure
1/2cupalmond milk
1tablespoonvinegar of choice
2eggsI always used 700g sized eggs
1/3cupolive oilany sort
Instructions
Preheat the oven to 180 degrees Celsius.
In a mixing bowl, combine the almond meal, tapioca, salt, psyllium husk and baking powder. Stir to thoroughly combine.
In a small bowl, combine the almond milk and vinegar. It will curdle and result in ‘buttermilk’, which makes the loaf nice and fluffy.
Combine the flours with the eggs and oil, and whisk well to combine. Add the ‘buttermilk’ and continue to mix until the batter looks fluffy.
Transfer into a lightly greased silicon container, and cook for 30 minutes, or until delightful and firm. This bread keeps well for a number of days, either in the fridge or out.