With Fall on the horizon, it’s nearly time to start breaking out the baking equipment. One of our favorite rituals when temps start to dip is warming up a thick slice of fall-spiced bread, either as a breakfast treat or as a snack with an afternoon cup of tea or coffee.
And since we can’t wait any longer, we decided to go ahead and whip up a gluten free bread recipe that’s filled with cinnamon (half of the goodness of baking is the smell of spice wafting from the oven, right?) and healthy monounsaturated fats from almonds, flaxseeds, and AJK’s antioxidant-rich avocado oil.
We’ve topped this loaf with pecans and shredded coconut, but feel free to choose your own!