We all miss bread sometimes. I do! Luckily for us, this month is Bread Month at Paleo Plan, which means we’ll be serving up 1 new bread recipe a week for 4 weeks. Last week was the Herbed Focaccia, and this week it’s a simple, everyday Paleo bread you can feel totally safe eating.
It doesn’t contain any grains, soy, dairy, or any other non-Paleo ingredients, and it comes together quickly in a food processor or stand mixer and turns into a nicely browned loaf. This Paleo bread can be toasted and eaten with almond butter for breakfast or even used for a sandwich at lunch. The flax gives it a wheat-like flavor that is reminiscent of your favorite wheat sandwich bread, although it’s also delicious on its own.
Make sure to bake the loaf in a standard 9×5 loaf pan (the kind you would bake banana bread in), and if the top starts to brown too much before it’s done, cover it with foil. You should wait until it’s cool before you slice it, but if you can’t wait, try a warm slice slathered with coconut oil.
- 3 cups almond flour
- 3 tablespoons coconut flour
- 6 tablespoons ground flaxseed
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons baking soda
- 7 eggs
- 1 1/2 tablespoons coconut oil, melted plus extra to coat pan
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons apple cider vinegar
Preheat oven to 350 degrees F.
In either a food processor or stand mixer, combine the flours, flax, salt and baking soda. Mix until well combined. Add the eggs and beat or pulse until combined. Add the coconut oil, honey and vinegar and mix until well combined.
Lightly coat a standard 9×5 bread pan with coconut oil. Pour the batter in, scraping the sides of the bowl with a spatula.
Bake for 30-40 minutes until the top is browned and a knife inserted in the center comes out clean. Allow the bread to cool completely before releasing from the pan and slicing.
Makes about 10 slices
Total Fat 9g
Total Carbohydrates 4.9g
Dietary Fiber 2.7g