Almond Olive Oil Loaf...incredibly moist, sweet, and almond-y bread topped with a sprinkling of sugary sliced almonds. It’s so dang good. Made using almond flour and coconut flour, and sweetened using only honey and a liiittle bit of coconut sugar, this loaf is grain-free and paleo friendly! And not only is it paleo, but it’s also SO easy to make. A win-win for sure. I would recommend having a slice with a hot cup of tea or coffee in the morning or afternoon...or both!

What makes this loaf so unbelievably moist? That would be the olive oil. It keeps the loaf the perfect amount of moist while cooking without being soggy or stodgy. It also offers a subtle olive oil flavor to the cake that compliments the almond in the best way. Not to mention, olive oil is so amazingly healthy for you. It’s a rich source of monounsaturated fats, antioxidants, and has anti-inflammatory properties. What’s not to love about that?

I really wanted a pronounced almond flavor for this loaf, and to get there, I kind of went for a three-tiered strategy. Almond flour, almond extract, and almond slices. The almond extract provides the distinct ‘almond cake’ flavor, while the almond flour and slices ground the loaf in some real almond flavorings as well (I also used almond milk too, but it doesn’t really contribute to the flavor). If you’re really feeling bold, you could even spread a little bit of almond butter on a slice for a truly immersive experience! How many times is too many times to use the word ‘almond’ in one paragraph?

Everything about this loaf comes together to create an absolutely delectable treat. The texture is down right dreamy. The flavors are heavenly. The ingredients are phenomenal. I’m telling you, there’s nothing not to love about this recipe! Unless you have a nut allergy, of course...don’t make it in that case, please.

It only takes a few minutes and a handful of ingredients to whip this batter up, and the pop it in the oven to bake for an hour while you clean, work, nap, hop on your Peloton. Before you know it, you’ll have a warm, delicious loaf ready for you to enjoy! It would also make for a perfect recipe to accompany your Mother’s Day brunch or just as a gift to show the motherly figures in your life how much you appreciate them.

If you do give this Almond Olive Oil Loaf a try, be sure to comment below and/or tag me on Instagram and let me know how you like it! I really love to hear your thoughts.

Thanks for stopping by!
Take care xx
Slim

Almond Olive Oil Loaf (Paleo)

Prep time: 10 minutes
Cook time: 55 - 65 minutes
Total time: 1 hour 15 minutes
Serves: 10 - 12

Ingredients

2 cups almond flour
½ cup coconut flour
1 tsp baking powder
½ tsp baking soda
¾ cup extra virgin olive oil
3 eggs
½ cup honey
¼ cup unsweetened plain almond milk
1 tbsp almond extract
1 tsp vanilla
½ tsp salt
1 - 2 tbsp coconut sugar for sprinkling on top
⅓ cup sliced almonds

Instructions

Preheat the oven to 350°F and grease a 8.5 x 4.5 inch loaf pan with coconut oil or use parchment paper (you could use a 9 x 5 inch pan too, the baking times might just decrease a bit). Set aside.
In a bowl, add the almond flour, coconut flour, baking powder, and baking soda. Whisk until well mixed.
In a different large bowl, add the olive oil, eggs, honey, almond milk, almond extract, vanilla, and salt. Whisk together until completely combined.
Add the dry ingredients to the wet and stir with a spatula until flours are completely incorporated and batter is smooth.
Pour the batter into the prepared loaf pan. Sprinkle the coconut sugar and almonds on top. Bake in the oven for 25 minutes. Remove from the oven and cover loosely with a tent of aluminum foil and put back in the oven to bake for another 25 - 35 minutes. The top should be a deep golden brown and a toothpick should come out clean.
Let cool in pan for about 15 minutes before flipping out to cool on a cooling rack. Slice and enjoy!