We have used this bread for anything we would have used traditional bread for in the bad old days, including sandwiches and croutons.
Note: Be sure to read the next post here, "Almond Flour Revisited," before you attempt this recipe.
2 cups blanched almond flour
1 1/2 cups ground flax meal
1 teaspoon kosher or sea salt
1 teaspoon baking soda
1 1/2 teaspoons cream of tartar
1/4 cup olive oil
1/2 cup water
4 tablespoons caraway seeds
Preheat oven to 350 degrees.
Grease a loaf pan with olive oil or (better still) coconut oil. I like to add a piece of parchment for easy removal after baking.
Mix dry ingredients in one bowl except for caraway seeds.
Mix wet ingredients in another bowl.
Stir wet ingredients into dry, then mix in caraway seeds.
Allow batter to sit for 1 or 2 minutes to "thicken."
Pour the batter into the loaf pan, and bake for 50-60 minutes.
Cool and serve.