Grainless Apricot Bread

By Dr Ernst
December 14, 2020


  • 1/2 Cup Tigernut flour
  • 1/2 Cup Almond flour
  • 1/2 Cup Pumpkin Seed Flour
  • 5 Eggs (separated)
  • 1 TSP Himalayan Salt
  • 1/4 TSP Baking Soda
  • 1/2 TSP Apple Cider Vinegar
  • 1 TBSP Avocado Oil
  • 3/4 Cup Chopped dried organic apricots


  • Preheat oven to 375F and line a loaf pan with parchment paper
  • Place all flours, baking soda, salt and egg yolks into a food processor and blend well. Pour avocado in slowly while pulsing in the processor.
  • Whisk egg whites with a high powered mixer until soft white peaks form. Transfer 1/3 of the egg whites into the food processor and begin pulsing.
  • Add vinegar and apricots along with remaining egg whites and pulse lightly.
  • Transfer the batter into the loaf pan. Bake for 30-35 min or until the top is golden brown and crispy.
  • Remove and let rest for 10 min on a wire rack before slicing.
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