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Day 4
Welcome to day 4! Well, technically it's day 5, but I missed yesterday while I was getting proficient on ZOOM meetings so I could connect online!
So, today, I was wondering if you're having trouble finding bread?

Did you say BREAD?

The staff of life becomes a little more important when we can't find it. And many of us have may have specific requirements for our bread - At our house, we use Ezekiel bread. On my last venture out, I didn't find any. Some of you are gluten-free... that might be even harder to find. And some of you may just like to have a whole grain bread that maybe you can't find right now.

Enter, Almond Flour Bread.

Very easy to make and economical too if you use the almond meal that you made the almond milk with. See the notes at the bottom of the recipe.

This is really good toasted, and you can spread it with nut butter or whatever you like to have on your toast. If you prefer to have it not toasted it has a consistency somewhat similar to corn bread.

Let me know how you like it. It's comfort food without the guilt! 


Prep Time - 10 minutes

Cooking Time - 45 minutes

Yield - 1 loaf


- 2 ½ cups almond flour

- ½ teaspoon sea salt

- ½ teaspoon baking soda

- 3 large eggs*

- 1 tablespoon honey

- ½ teaspoon apple cider vinegar

- Coconut oil for greasing pans


1. In a large bowl, combine almond flour, salt,
    and baking soda.

2. In a separate, medium bowl, whisk the eggs,
    then add honey, and vinegar.

3. Stir the wet ingredients into the dry.

4. Scoop the batter into a well-greased loaf

5. Bake at 300° for 45-60** minutes until a
    inserted toothpick comes out clean.

6. Cool, remove from pan and slice.

* To make this vegan OR if you've run out of eggs, you can use "flax eggs" instead. 
To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. It's that easy. You could leave it up to 30 minutes if you want.

**Start checking the loaf at 45 minutes. You want the bread to be fully cooked through or it will be too crumbly.


To store this bread, let it cool completely, remove it from the loaf pan, wrap it in a paper towel, seal it in a plastic bag, and refrigerate it for up to 1 week. Can also be frozen.

If you have almond meal that you have left-over from when you made almond milk OR almond meal that you have purchased (instead of almond flour,) grind it up in your food processor until it is fine, like flour.

This is really tasty toasted and topped with almond-butter!

Almonds are high in vitamin E, a strong disease-fighting antioxidant. 

To your good health.



Any questions? Feel free to contact me.
Remember to SMILE... remember to BREATHE!
Here's to your HEALTH!
Copyright © 2020 To Life - To Health, All rights reserved.

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