Soft Honeyed Almond Bread

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, REFINED SUGAR FREE, PALEO

As you might expect, this lovely loaf is pleasingly soft and gently sweetened with a dab of honey.  It is beautifully comforting when slathered with sweet homemade preserves and becomes a real treat when transformed into french toast for a sleepy weekend morning. 
For a little twist you might even wish to reduce the amount of honey that is called for and use this loaf to accompany a bowl of richly fragrant autumnal soup.
However you choose to eat this bread I hope it brings joy and nourishment to your plates as it has in our home.

Recipe
2 cups blanched almond meal
1/3 cup tapioca flour (starch)
1 tsp bicarb soda
Generous pinch of salt
3 large eggs
1/3 cup olive oil
2-3 tbsp honey (less if you wish to use this as an accompaniment to a savoury dish)
1/4 cup coconut cream (softened)
1 tbsp lemon juice

Method
Preheat the oven to 160C and line a standard rectangular loaf tin with baking paper.
Combine the almond meal, tapioca flour, bicarb soda, and salt in a mixing bowl and stir to evenly combine.
In a separate bowl whisk together your remaining ingredients until the eggs are well beaten through.
Make a well in your dry ingredients and then pour in your wet mixture.  Mix until well combined.
Next pop it into the oven for 25 minutes, at the 25 minute mark remove from the oven and cover with foil to prevent the top from burning.
Then return to the oven for a further 20 minutes, or until a skewer inserted into the centre of your loaf comes out clean.
When your loaf is done baking, turn out onto a wire rack to allow it to cool.
Slice, and enjoy as you please.

This bread will last for up to a week stored in an airtight container in your fridge.