Paleo Herb Bread of Provence

Ingredients for 1 servings:

• 4 eggs
• 1 tsp honey or agave syrup
• 1 tsp, leveled salt
• 1 heaped tsp Provençal herbs or as desired, e.g. oregano, thyme, fennel, etc.
• Nutmeg, freshly grated
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• 200 g almonds, ground or hazelnuts
• ½ tsp baking soda
• possibly grease for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Grain and dairy free, for a 30 cm loaf pan

Separate the eggs. Beat the egg whites with the salt until stiff peaks form. In another bowl, beat the honey and egg yolks until slightly foamy. Stir in the herbs, vinegar, and olive oil. Fold in the stiff peaks. Mix the almonds and baking soda and carefully fold both into the egg mixture with a large whisk until the almond flour is well blended. From now on, it’s important not to beat anything; just fold it in gently. Pour the batter into a greased or parchment-lined loaf pan about 30 cm long. Preheat the oven to 160°C (top/bottom heat). Once the batter is in the pan, sprinkle on some herbs, if desired. Bake in the hot oven on the middle rack for about 25 minutes. But be careful not to open the oven for 20 minutes, otherwise the bread will collapse.