HOMEMADE NUT AND SEED PALEO BREAD DELICIOUS

Homemade Nut and Seed Paleo Bread. Finally,  a homemade paleo bread that is soft, easy to make, and great for sandwiches. This wholesome nutty bread is freezable and low carb! A grain free bread to enjoy at each meal.

Prep Time    :10 mins

Cook Time   :40 mins

Total Time    :50 mins

Servings      :12 -15 slices

INGREDIENTS

·         1 1/4 cup almond flour

·         5 eggs (6 if you want extra fluffy)

·         1/3 cup coconut oil or avocado oil

·         1 tsp white vinegar or apple cider vinegar

·         1/2 tsp sea salt

·         dash of black pepper

·         Optional 1 tsp spice mix of choice (garlic, rosemary, Italian, etc.).

·         1 – 2 tsp poppyseed (plus extra for topping)

·         3 to 4 tbsp tapioca flour (if you are using more egg, add 4 tbsp).

·         1/2 tsp baking soda

·         1/4 cup chia meal (just grind chia seed in a coffee grinder or blender) or use ground flaxseed

·         Pumpkin seed for topping and Extra poppyseed

INSTRUCTIONS

1.   Preheat oven to 350. Grease a 9×5 bread pan or line with parchment paper. Set aside. For higher rising bread, use an 8×4 pan.

2.   In a small bowl, whisk your eggs, oil, and vinegar.

3.   In another bowl, combine your flours, poppyseed, and seasonings.

4.   Add your wet ingredients to dry ingredients and mix thoroughly.

5.  Pour batter into greased pan and top with additional pumpkin seeds and and additional poppyseed.

6. Bake covered for 20 minutes. Then uncover and continue to bake for additional 15-20 more or golden and knife in the centre comes out clean.

7.   Should be around 35-45 minutes all together depending on your oven. If you used 8×4 or are baking at higher elevation, you might need to bake longer.

8.   Remove from oven and let cool.

9.  Wrap the paleo bread in foil or plastic wrap, slice and store in container. Keeps well in fridge for up to 7 days or freezer for up to 3 months.

10. See notes for vegan option.

NOTES

If you are looking for vegan or egg free option, you can try using 3/4 cup aquafaba to replace the eggs. It does bake but does not rise much. Still tasty!

                                                    Nutrition Per Slice

Recipe from cottercrunch.com

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