This week has gone by so fast and it’s only Wednesday! It’s around 10:30 p.m. and I just finished my supper which was spicy calamari rings with coconut flour. I’ve been so busy that everything in the past few days has been a quick meal or snack. We all need those kinds of recipes. Elana’s Paleo Bread has hit the spot for a quick snack after work. I slice it and eat it plain or with the dairy free cream cheese I made in my last post. It would also be perfect for sandwiches.
I find this bread extremely easy to make. The original recipe calls for 1 tablespoon of honey. I reduced it to 1 teaspoon. The honey could be left out entirely. Although, I feel it does add a nice honey taste to the bread. If you are looking for more bread recipes glance through Elana’s Pantry. She has been blogging for many years and specializes in gluten free baking. More recently she has been making her baked goods gluten free/low carb.
Elana’s Paleo Bread
- 1 ½ cups almond flour
- 2 tbsp of coconut flour
- ¼ cup ground flaxseed
- ¼ tsp of sea salt
- 1 ½ tsp of baking soda
- 5 eggs
- ¼ cup coconut oil or butter
- 1 tsp of raw honey
- 1 tbsp raw apple cider vinegar
(optional)
- Preheat your oven to 350 degrees.
- In a mixing bowl or a food processor mix the eggs, oil (or butter), and vinegar.
- Add the almond flour, coconut flour, flaxseed, salt, and baking soda to the mix.
- Mix all the ingredients together.
- Pour the batter into a small loaf pan.
- Bake at 350° for 30 minutes or until the middle is baked.
- Cool and eat!
Enjoy,
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Hi! Thank you! I will check out your blog too!
i haven't had bread in awhile! will definitely bookmark this recipe. nice to meet you, carol! (junia from mis pensamientos from the facebook blogger group!) (http://juniakk.blogspot.com)
Thanks!
awesome..i have those ingredients but did not know i could make this wonderful looking bread with it! thanks 🙂
I loooove this bread! ive made it about 6 times now for family and myself. its such a good snack bread. i agree the honey could be left out as it is sort of sweet bread in itself but i put it in usually anyway. i also add sesame seeds to the top – adds a really delicious toasty flavour. i find this bread is really good with eggs, soups, and chilli, etc. you cant really toast it because of the high fat content, it will just warm and sizzle-very yummy but not toasty. i dont mind though since its amazing by itself.
Hi Caiti!
I love it too! I also used it for stuffing once around the holidays. Another time I used it in place of french bread for cheese fondue. If you really like this type of bread checkout Elana's Pantry (blog) for more recipes. She is the original author of this recipe.
Carol
I want to try this bread! When you say to pour the batter into a small loaf pan, do you mean the mini loaf pan (with 4 loafs per pan) or just a regular/small loaf pan? I want to make sure it turns out right. Thanks!
Hi Eileen,
Elana, from Elana’s Pantry, where this recipe is from recommends a loaf pan that is 7.5″ x 3.5″. It is a little smaller than the normal size. I used a normal size loaf pan in this post but to get a higher “regular” bread look a smaller pan is recommended but not necessary.