Gluten free, dairy free Paleo Bread
I woke up recently craving a piece of toast with butter and jelly. Random, but I really really wanted it! After a few days, I finally looked at my Recipe board and chose a paleo bread recipe to try! After searching high and low for coconut flour to no avail, I decided I would use a recipe that called for as little coconut flour as possible!
This recipe from Elana’s Pantry was perfect! I substituted the 2 tablespoons of coconut flour with unsweetened coconut flakes. I also used 3 eggs and 1/2 cup egg whites instead of 5 eggs. This was quick, easy and delicious… just the way I like a recipe!
- 1 ½ cups blanched almond flour
- 2 tablespoons coconut flour
- ¼ cup golden flaxmeal
- ¼ teaspoon celtic sea salt
- 1 ½ teaspoons baking soda
- 5 eggs
- ¼ cup coconut oil
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- Place almond flour, coconut flour, flax, salt and baking soda in a food processor
- Pulse ingredients together
- Pulse in eggs, oil, honey and vinegar
- Pour batter into a greased 7.5 x 3.5 magic line loaf pan
- Bake at 350° for 30 minutes
- Cool and serve
* If you do not use the recommended size loaf pan, your bread will not be the proper height.
Breakfast this morning: Scrambled eggs, turkey bacon, pineapple and toast! The toast was everything I wanted it to be!
