Paleo Almond Orange Loaf
This Paleo Almond Orange Loaf is bright and citrusy, moist and fluffy, and the perfect healthy baked good recipe to make for the holidays. Made with almond flour, coconut sugar and olive oil, this loaf is gluten free, dairy free, refined sugar free and paleo, so everyone can enjoy it!
Equipment
- digital kitchen scale
- 2 large bowls
- spatula
- whisk
- loaf pan
- parchment paper
Ingredients
- 168 g blanched almond flour 2 cups
- 90 g arrowroot starch ¾ cup*
- ½ tsp baking soda
- ½ tsp salt
- 3 large eggs
- 60 ml olive oil ¼ cup (sub avocado oil or oil of choice)
- 84 ml fresh squeezed orange juice ⅓ cup (from about 1.5 oranges)
- 13 g orange zest 1 tbsp (from about 1.5 oranges)
- 1.5 tsp almond extract
- ½ tsp vanilla extract
- 98 g coconut sugar ⅔ cup
Instructions
- Preheat oven to 325F. Spray your loaf pan with oil, then line it with parchment paper. The oil will help the parchment paper stay inside of the pan.
- In a large bowl, add the almond flour, arrowroot starch, baking soda and salt and stir.
- In another large bowl, whisk together the eggs, olive oil, orange juice, orange zest, almond & vanilla extract and coconut sugar.
- Add the dry ingredients into the wet ingredients and stir with a spatula until a smooth batter forms.
- Pour batter into prepared loaf pan and bake for 40 minutes. Let cool for a few minutes before removing from the pan. Slice and enjoy! Please store leftovers in the fridge.
Notes
GENERAL NOTE: For the most accurate and best results, I highly recommend measuring in grams. You can get a kitchen scale on Amazon for less than $10. If you don't have a kitchen scale and would like to measure in cups, please use the spoon & level method (not packed). *NOTE: Arrowroot starch is readily accessible at grocery stores - check the gluten free baking area. I use the Bob's Red Mill one. Tapioca flour may work as a substitute (in equal amounts) but I haven't tested that yet!