Cinnamon Almond Flatbread

This homemade Cinnamon Almond bread is super easy to make. My inspiration came from Elana at Elana’s Pantry, which is a fabulous and beautiful site. If you haven’t checked it out yet, I highly suggest you do.

I tweaked Elana’s basic recipe just a tad to accommodate the fact that I wanted to try a basic bread with my homemade Unblanched Almond Flour, and I wanted an oval shaped, flatter bread. Almond flour (or almond meal) that is unblanched creates a more dense and hearty texture which I absolutely love. I also believe cinnamon makes just about anything baked 10 times tastier, so I added a good amount of ground cinnamon. This is pure comfort food.

Cinnamon Almond FlatBread

This recipe is free of: Gluten, Soy, Peanuts, Legumes, Dairy, Wheat, and Yeast.

2 1/2 cups Unblanched Almond Flour (or almond meal).
1/2 teaspoon baking soda
4 or 5 good shakes of organic ground cinnamon (I like a lot of it!)
1 1/2 tablespoons Agave Nectar (Stevia can be substituted here).
3 eggs
Pinch of finely ground Sea Salt
1/2 teaspoon of organic Apple Cider Vinegar

Stir the wet ingredients into the dry and mix until well combined. I used a greased oval ceramic baking dish to bake, but any traditional bread pan may be used. Bake at 300-325 degrees (depending on the oven) for approximately 45 minutes. When a chopstick or knife comes out clean after inserted into the middle, the bread is done. Fabulous served with a drizzle of raw local honey.