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Preheat oven to 375 degrees Fahrenheit.
Line a 9.5 inch loaf pan with parchment paper.
Combine the hearts of palm, eggs, olive oil, and water in a blender, and blend until smooth.
Pour into a mixing bowl.
Add the almond flour, coconut flour, psyllium husk powder, baking powder and salt. Mix with a dough hook on low to medium for 1 to 2 minutes or until a dough is formed. If you don’t have a mixer, mix by hand with a sturdy spoon for several minutes, then knead by hand for a minute or two, until you have well blended and uniform looking dough.
Form into a loaf about 8 inches long by 3 inches wide and 3 inches high, and place in the parchment-lined loaf pan.
Bake for 70 minutes, or until the top is golden brown and the bread has risen by about 1 inch.
Remove from the oven and carefully lift the loaf out of the pan by the edges of the parchment paper.
Place the loaf (without the parchment paper) on a wire rack too cool. This will keep it from getting soggy on the bottom, and will allow any moisture to evaporate as steam.
Cool for at least 30 minutes before slicing.
Store the bread in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 6 months.