There's a paleo bread recipe over at Elena's Pantry that was sent to me by a friend a couple weeks ago. I probably would have jumped on it right then and there after the glowing recommendation she gave, but I was without the requisite golden flax meal, and we were low on eggs. Since the recipe called for 5, and I only had 6 to get me through another 2 days, I passed on the bread, and frankly, I forgot about it.
Yeah. I forgot about bread.
See what paleo has done to me?!?
My local grocery store doesn't carry some specialty items, like almond and coconut flour, so obtaining them requires a separate trip to another store to get what I need. Granted, a trip to another store that does carry those items isn't a big deal, other than the fact that I hate shopping, and dragging a 5 year old around with me and answering every question under the sun and keeping his grubby mitts off everything is a challenge at times, so I relegated the recipe to the back of the file until I could get the ingredients together.
Well, I was pretty excited to find both flax seeds and golden flaxmeal at my local grocery store the other day. Also exciting- they now carry coconut oil!
I'll admit to a tiny fist-pump of excitement over both of these.
With my golden flax meal in hand, I set to work.
The recipe is simple as can be- so simple, in fact, that I didn't take any pictures of the mixing and pouring and baking.
Trust me, you don't need step-by-steps for this one!
You DO, however, need a 7.5" x 3.5" loaf pan, or your bread will come out squat-ish and flat-ish and not as lovely and rounded as it could be.
Without having that particular size pan in my cupboard, I fell back on the standard 9×5 and figured my boys wouldn't care all that much.
I was right.
This baked up so delicious and golden brown, fluffy with the addition of the coconut flour and the right balance of salt and sweet and merest hint of a tang from the apple cider vinegar. The boys went crazy for it, and I'll admit it, I did, too.
Helllloooo. It's BREAD.
I forced myself to enjoy only a couple bites…
Okay, more than a couple.
Alright. 5. It was 5 bites.
Yes, a whole slice. Dang it.
My little cavemen gobbled the whole loaf down over the course of the evening. Slathered with butter and homemade honey-sweetened strawberry jam at snack, and later with eggs and cheese for the first egg sandwich in months.
It was so well received that they were demanding, with their mouths still full, that more be made, and soon.
- 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