Gluten-free
Serves: 8–10 people
Prep time: 10 minutes
Bake time: 35–40 minutes

INGREDIENTS
2 large eggs
¼ cup olive oil
½ cup almond milk, unsweetened
¼ cup chopped parsley
¼ cup chopped scallions (~3 med scallions)
1 Tbsp. fresh thyme, leaves stripped from stems
2 Tbsp. vinegar (I used apple cider vinegar)
2 cups almond flour
1 cup gluten-free flour
2 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
¼ tsp. ground black pepper
1 cup shredded Parmesan, plus some for sprinkling over top of bread

DIRECTIONS
1. Preheat the oven to 350˚F and line a 9″x5″ loaf pan with parchment paper.

2. In a large bowl, whisk together eggs. Add olive oil, almond milk, parsley, scallions, and thyme. Stir until combined. Lastly, whisk in vinegar.

3. In a separate bowl, whisk together your dry ingredients: almond flour, gluten-free flour, baking powder, baking soda, salt, pepper, and shredded Parmesan.

4. Add dry ingredients to bowl of wet ingredients and stir until just combined. Do not overmix.

5. Spread in the parchment-lined loaf pan and sprinkle some shredded Parmesan over the top.

6. Place the pan in the oven and bake at 350˚F for 35 to 40 minutes or until a knife inserted in the middle comes out clean. Serve warm
and enjoy!

Recipe Notes: Feel free to substitute any other fresh herbs for the thyme: cilantro, basil, rosemary, dill, oregano, etc.

Recipe & photography by Casey Colodny @TheMindfulHapa