EGGLESS ALMOND FLOUR BREAD
2 1/2 cups almond flour
1/2 cup of pear sauce (roughly 2 pears)
1/4 to 1/3 cup coconut oil (melted)
1/4 teaspoon salt
1 teaspoon baking soda
Preheat oven to 300F. In a bowl mix baking soda, salt and flour. Add pear sauce and coconut oil. Mix until it takes on a "butter-like" consistency.
Spread some coconut oil all around the bottom of an 8"x 8" baking dish. Sprinkle a little almond flour on the bottom.
Spread mixture into pan and smooth it out.
Bake 30 minutes.
When cooled it can be cut into squares or triangles if desired. This will keep in the fridge covered for 1 week.
Variations: In place of the pear sauce, use pureed acorn squash and a little cinnamon OR pureed carrots and a little cinnamon. You can also add vanilla, honey and nuts.