Paleo Breakfast Bread Recipe

Vegetarian… Gluten Free… Dairy Free… Grain Free…

The perfect alternative to store bought bread. It’s delicious toasted for breakfast or as a snack. I love this with chopped avocado and fresh herbs on top.

INGREDIENTS:

  • 2 cups almond meal
  • 2/3 cup tapioca starch/arrowroot flour
  • 2 tbsp flax meal (I sometimes use LSA mix)
  • 1 tbsp chia seeds
  • 1 tsp bicarb soda
  • Pinch himalayan sea salt
  • 3 organic eggs
  • 1/4 cup coconut milk (canned or homemade)
  • 1 tbsp maple syrup
  • 1/4 up coconut oil
  • 1 tsp apple cider vinegar

METHOD:

  1. Pre-heat oven to 350 degrees F (180 degrees C) and line a loaf tin with baking paper.
  2. Combine the dry ingredients in one bowl and whisk the wet ingredients together in another bowl.
  3. Combine both wet and dry ingredients and pour into loaf tin.
  4. Place in the oven for 30-40 minutes or until golden brown on top and cooked through.

Take the bread out of the pan and let it cool on a wire rack. Slice it up when cool and pop it in the freezer. This bread becomes even more delicious after freezing. When you want a slice, just pop it in the toaster and it becomes crunchy and flavoursome – then add your favourite topping and enjoy…

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