I’m going gluten free and missing my bread lately. I like the “gluten free” breads at the grocery store, but the ingredients list is usually so long and they contain more sodium than I would like to eat in one sitting.
So, I started looking for “paleo” bread at the grocery. I found a really good one with a short and healthy ingredients list but it was $11 for a very small loaf…. I’m sorry but I do not want to spend that much on bread. I get it, I know what’s in it and those ingredients can be expensive. But I figured I could make it at home for even cheaper and know exactly what and how much of each ingredient is in it.
Insert yesterday’s baking adventure! I decided to try my hand at a Paleo Almond Bread. I made this up completely from scratch and my own little brain. It didn’t turn out exactly like I would have liked (I wanted it to rise a bit more). But it had a good flavor so I figured I would share. I will hopefully keep working on this recipe and tweaking it make it even better. Until then, try your hand at it and enjoy!
What you’ll need:
- 1 1/2 – 2 cups almond meal (I used Bob’s Red Mill)
- 1/4 tsp Himalayan pink salt
- 1/2 tsp baking soda
- 2 Tbsp flax seeds
- 1 Tbsp chia seeds
- 2 Tbsp coconut oil, melted
- 2 eggs
What you’ll need to do:
- Combine all dry ingredients together in a large mixing bowl.
- Add eggs and melted coconut oil.
- Stir until well mixed.
- Place in a lightly oiled bread loaf pan. (I used a natural stoneware loaf pan, lightly sprayed with olive oil.)
- Bake at 350 for 20-25 minutes.
- Allow to cool. Cut into small slices.
- Enjoy topped with avocado, eggs, almond butter, apple butter, or your favorite toppings.
I enjoyed mine topped with sliced avocado, cracked red pepper, cranberries, and a runny egg. Yum!