Paleo? What the heck is Paleo, you may ask. If you haven’t heard about the Paleo diet it is based upon eating contemporary foods from the food groups that our hunter-gatherer ancestors would have thrived on during the Paleolithic era, or Stone Age. You may be thinking ‘great! Another fad diet’, I don’t blame you, I thought the same thing. Then I looked more into it and realized it wasn’t so bad, in fact it’s helpful for what I wanted to achieve, which is cutting out processed foods as much as possible.
I don’t follow the Paleo diet to the letter, or any specific diet for that matter. But I do search for Paleo recipes quite a bit, some are ok, some not so ok, but for the most part most have been pretty delish.
I love bread, and all the bad bad carbs, but I made a decision to cut it out of my lifestyle as much as possible but not completely, I do indulge every once in a while. And upon perusing the holy grail that is Pinterest, I came across this Paleo friendly bread from Multiply Delicious. I did not revise this recipe, but I do want to share it because I will post later on how to use this deliciousness in other recipes.
This recipe is so ridiculously simple, and I had all the ingredients already on hand, so you may too.
1 ½ cups blanched almond flour
2 tablespoons coconut flour
2 tablespoons golden flaxseed meal
2 tablespoons fresh herbs of choice (I used rosemary and thyme), chopped
¼ teaspoon sea salt
1 ½ teaspoons baking soda
¼ cup coconut oil, melted
1 tablespoon apple cider vinegar
Preheat oven to 350° and grease a loaf pan. Set aside.
Place almond flour, coconut flour, flax, herbs of choice, salt, baking soda in a food processor and pulse together to combine. Pulse in eggs, oil, and vinegar.
Pour batter into prepared loaf pan and bake for 25 to 30 minutes or until golden and a toothpick inserted in center comes out clean. If the top is getting too brown place a piece of aluminum foil over the top to keep the top from over browning.
This bread is delicious by itself, I like to spread a little bit of coconut oil as my ‘butter’. YUM!