15 min
For those of you that are avoiding nuts, the almond butter can be omitted (that is how I make mine). The honey can also be subbed out with very ripe bananas.
60 min
20
3/4 cup almond butter
5 pastured eggs
1/4 cup coconut oil, melted
1 tbsp honey
1 tsp apple cider vinegar
1/4 cup ground flaxseed meal
3 tbsp coconut flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
Preheat the oven to 350 degrees F. Line a SMALL LOAF PAN with parchment paper. In a large bowl, blend the almond butter, eggs, coconut oil, honey, and apple cider vinegar and vanilla extract together with a hand blender.
In a separate bowl, mix together the flaxseed meal, coconut flour, baking soda, and salt. Mix the dry ingredients into the wet ingredients.
Pour the dough into the prepared baking pan. Bake for 30-35 minutes (I usually need 60 minutes with the small pan) until browned and completely set. Remove from the oven and allow the loaf to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack. Store in an airtight container in the refrigerator for one week.
I use a much smaller loaf pan than the conventional size in order to make a sandwich sized Paleo bread. You all know that they don't rise! A little bit of the mix when baking tends to do what I call "poop the bed" off the top and out of the pan, so I just place a cookie sheet on the lower rack to catch it.
The pan I use is Fat Daddio's Anodized Aluminum Bread Pan, 6.375 Inch x 3.75 Inch x 2.75 Inch, found in my estore under "Kitchen Gadgets."
In the picture, this bread is the one on the left, compared to a gluten-infested, conventional bread on the right. Looks just about the right size, doesn't it?
Enjoy!
unknown author
