This easy paleo bread is soft and pliable and takes no time at all to whip up. If you are new to grain-free breads this is a great bread to try for breakfast topped with avocado and salmon, or as a snack smothered in butter or ghee. My 13 year old daughter thought this bread was delicious topped with butter. When something gets the kids seal of approval first time, you know it’s good
Just keep in mind that grain-free breads tend to produce smaller looking slices, they look very different to a large, square gluten-containing slice of bread, but it’s certainly no less delicious!
1 cup almond flour
½ cup psyllium husk
¼ cup chia seed meal or flaxseed meal
½ tsp salt
3 tbsp coconut flour
1.5 tsp baking soda
¼ cup melted coconut oil
1 tbsp honey or brown rice malt syrup
1 tbsp apple cider vinegar
- Preheat oven to 180C and line a bread pan with baking paper.
- Mix dry ingredients—almond flour, psyllium, chia/flaxseed meal, salt, coconut flour, baking soda—in a large bowl.
- Beat eggs lightly and add apple cider vinegar.
- Melt coconut oil and stir in brown rice malt syrup or honey (if using hard honey melt along with the coconut oil).
- Leave the coconut oil mixture to cool, this won’t take long. You don’t won’t to cook the eggs by adding a hot liquid.
- Add the cooled coconut oil mixture to the eggs and whisk well.
- Add the wet ingredients to the dry and mix well with a spoon.
- Pour into the bread pan and smooth the top with the back of a spoon. You can score the top 3 or 4 times with a knife for decoration.
- Bake for approximately 35 minutes until browned and firm to touch.
Recipe from my fabulous partner Kate at Keeping it Real