So, as promised, I decided to try making “Paleo Bread,” which comes from Elana’s Pantry and can be found here.
For those of you not inclined to click on the link, here’s the recipe:
- 1 ½ cups blanched almond flour
- 2 tablespoons coconut flour
- ¼ cup golden flaxseed meal
- 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″ loaf pan.
- Bake at 350° for 30 minutes.
- Cool and serve.
It was incredibly easy to make, taking only about 55 minutes from start to finish. The use of my roommate’s sweet food processor certainly helped things along. The finished bread tastes kind of like banana bread (but obviously without the bananas) and definitely has the consistency of more dessert-like breads. I wouldn’t ever use this to make sandwiches, for instance.
Here is a photo of the bread before going into the oven, followed by the finished product. The recipe calls for 30 minutes in the oven, but our oven required more like 45, because it is officially the Coldest Oven in the World. (Apparently.)
