Paleo Bread
Perfect for toast or stuffing!
20 minutes
30 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 496 |
| Fat: | 28 g |
| Carbohydrates: | 60 g |
| Protein: | 9 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 4 whole 4 whole 4 whole Eggs
- 2 Tbsp 2 Tbsp 2 Tbsp Honey, Raw
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Oil, Organic
- 0.5 tsp 0.5 tsp 0.5 tsp Sea Salt
- 1.5 cup 1.5 cup 1.5 cup Blanched Almond Flour
- 1.5 cup 1.5 cup 1.5 cup Arrowroot Flour
- 1 tsp 1 tsp 1 tsp Baking Soda
- 2 Tbsp 2 Tbsp 2 Tbsp Apple Cider Vinegar
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat over to 350 degrees.
- Mix dry ingredients in a large bowl. Whisk together to get rid of clumps.
- Combine wet ingredients in a separate bowl, and whisk.
- Slowly add wet ingredients to dry, and blend with a hand mixer.
- Line a loaf pan with parchment paper. Then pour in batter.
- Bake at 350 for 30 minutes.
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My Notes:
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This showed up in my Twitter feed this morning and, realizing I had all the ingredients, I gave it a go! It was so easy. I am shocked! With two toddlers running around, I whipped it up in no time flat and using very little dishes (I substituted white vinegar, since I didn’t have apple cider vinegar). Everyone was really impressed at breakfast! The bread is rather sweet, but not too sweet, and even the crust is good! We used it to dip in our eggs. Being pregnant, I was able to indulge in my craving of cream cheese and strawberry jam on the bread (I know: so paleo, right?) It stayed together better than any gluten-free or paleo bread I have made to date! It could definitely be used for a sandwich. I will definitely make this again (although, we don’t make a habit of using nut flours regularly) and I can’t wait to try this as a sweet bread, like cinnamon raisin or blueberry.