Who doesn’t love a warm piece of toast in the morning, slathered with your favourite spread? This loaf is a modification on the Coconut Paleo Bread that I posted some time back, as it uses almond flour. This alters the flavour and protein profile slightly, and also makes for a slightly less dense loaf which I use more for little “sandwiches’ compared to the Coconut Paleo Bread which I like to use open-faced. Both are grain free so see how you go!
Why grain free? Typical loaves made of wheat flour, and even gluten free versions made with rice / potato / tapioca flour can be very high in carbohydrates and can cause a resulting sugar crash. Eating these loaves regularly can lead to weight gain and blood sugar issues. Wheat can also be a real issue for coeliacs and those with obvious and not-so-obvious gluten sensitivities. (The best way to find out whether you do have a gluten sensitivity or not, even if you don’t have obvious digestive signs of intolerance, is to do an elimination diet such as my Eat to Nourish program. This has helped all my clients find that they actually do have some form of intolerance to gluten even if they never noticed obvious signs previously.)
2 cups almond flour
1/4 cup ground flaxseeds (make sure to grind these first) or LSA Powder
5 free range eggs
2 Tbsp coconut flour
1 Tbsp coconut oil (melted)
1 Tbsp organic maple syrup or rice malt syrup (or raw honey)
1 Tbsp Apple Cider Vinegar
1/2 tsp baking soda
1/2 tsp cinnamon
pinch of sea salt
Preheat the oven to 180 degrees C.
Process all the dry ingredients in a food processor briefly, then add all the wet ingredients. Process until well mixed. Pour the mix into a greased loaf pan (I use a 22cm x 11.5cm tin I bought from Woolies) and bake for approx. 35-40 mins. Cool first to help the bread solidify, and then slice (do not slice hot otherwise it will fall apart).
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