In a large bowl, combine almond flour, salt, and baking soda
In a medium bowl, Whisk the eggs, then add honey, and vinegar
Stir wet ingredients into dry
Scoop batter into a well greased 6.5 x 4 inch small loaf pan
Bake at 300°F for 45-55 minutes on bottom rack of oven; until a knife comes out clean
Cool and serve
To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
This low-carb, high-protein, gluten-free bread is a cinch to make. It is especially tasty toasted, then topped with almond-butter, raspberry jam, and a sprinkle of salt. Add a second slice of bread to it and you’ve got a paleo PBJ!
Combine cornflakes, coconut and pecans; set aside. In a small heavy saucepan, combine remaining ingredients. Cook, stirring constantly, over medium heat until a candy thermometer reads 240° (soft-ball stage). Add syrup mixture to dry ingredients; stir well. Drop by tablespoonfuls onto waxed paper.