Homemade Nut and Seed Paleo Bread
Homemade Nut and Seed Paleo Bread
Homemade Nut and Seed Paleo Bread {Low Carb}
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
- 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.
- In a small bowl, whisk your eggs, oil, and vinegar.
- In another bowl, combine your flours, poppyseed, and seasonings.
- Add your wet ingredients to dry ingredients and mix thoroughly.
- Pour batter into greased pan and top with additional pumpkin seeds and and additional poppyseed.
- 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.
- 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.
- Remove from oven and let cool.
- 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.
- See notes for vegan option.