High Protein Gluten Free Bread

Every morning, I usually have two slices of toast for breakfast - one slathered with some sort of nut butter and one slathered in coconut oil, truvia, and cinnamon.  Because I've been making my own greek yogurt lately, I haven't needed to go to the grocery store nearly as often, which also means I run out of bread long before I go to the store again.  This means I've been making my own bread a lot more often.  I started with whole wheat, but I wanted to try my hand at a higher protein bread with almond flour.  I'm all about healthier choices!

This bread is lovely.  It's surprisingly light for being made with almond flour (I'm always surprised by how light almond flour turns out, to be honest).  It has a nutty flavor that reminds me of the whole grain breads I usually use, probably from the flax in there.  The coconut oil lends it this sweetness that you can't place if you don't know there's coconut oil in it.  The nutrition for this bread is outstanding, as well.  There are good fats of several varieties, primarily lauric acid (a medium chain triglyceride from coconut), alpha linolenic acid (an omega-3 fatty acid from flax seed), and monounsaturated fats (from almond).  It's also high in protein and fiber.  All three will work together in keeping you satisfied longer - in my case, it lasts long enough to get me through 2 hours of class and then an hour long insanity workout.  I am loving it!
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