Paleo Almond Bread
This paleo bread recipe is perfect for sandwiches and toast. Use in place of traditional bread to complete any meal. Baking two loaves at once is a good idea for anyone on the paleo diet. This bread will stay fresh for at least 4 days sealed in plastic wrap or an airtight container at room temperature, and for 10 days in the refrigerator.
Yield
12 servingsPrep
10 minCook
35 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
almonds
flour, or ground almond |
|
| ½ | cup |
ground flax seed
|
*
|
| 4 | tablespoons |
-
coconut flour |
* |
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
coconut oil
melted |
* |
| 1 ½ | cups |
almond butter
|
*
|
| 4 | tablespoons |
honey
raw |
*
|
| 12 | large |
eggs
|
|
| 1 | teaspoon |
coconut oil
up to 2 tsp to grease baking pans |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
almonds
flour, or ground almond |
|
| 118 | ml |
ground flax seed
|
*
|
| 6E+1 | ml |
-
coconut flour |
* |
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
coconut oil
melted |
* |
| 355 | ml |
almond butter
|
*
|
| 6E+1 | ml |
honey
raw |
*
|
| 12 | large |
eggs
|
|
| 5 | ml |
coconut oil
up to 2 tsp to grease baking pans |
* |
Directions
Preheat oven to 350℉ (180℃).
Combine eggs, almond butter, coconut oil and honey in a large bowl and mix well.
Add ground flax seed, almond flour, coconut oil, baking soda and salt and stir until blended.
Grease two 4x8 loaf pans with coconut oil and pour half of the mixture into both pans.
Bake for about 35 minutes. Knife will come out clean when fully baked.
Remove loaves from pan and let cool before serving.
