Let’s start this out with being honest. Not every cooking adventure is a great success. As much as I would love to say that everything that comes out of my kitchen is gold that is not the case. This bread came out with a heavier consistency than I was expecting. It still tastes good and was perfect with two over easy eggs for breakfast this morning, but it is heavier than I was hoping. I will eat it but it will be in baby pieces with breakfast : ) No sandwiches for this gal. I followed this recipe exactly with ingredients, switched up the loaf pan for a 5 inch bottom baking dish and did a bake time of 40 minutes. Something I learned was that when you mix cold eggs in with melted coconut oil it solidifies, I have no clue how to avoid this. If you do please comment and let me know.
-1/2 Cup Coconut Flour
-1 1/4 Cups Almond Flour
-1/4 Cup Ground Chia Seeds or Flaxseeds
– 5 Eggs
-1/4 Teaspoon Sea Salt
-3 Tablespoons Coconut Oil
-1 Tablespoon apple cider vinegar
-1/2 Teaspoon Baking Soda
1. Blend all dry ingredients in bowl and all wet ingredients in separate bowl.
2. Combine wet and dry ingredients.
3. Pour into a 7.5 “x 3.5″ loaf pan and smooth the top. *In my case a lovely round correlle
4. Bake at 350 degrees for 40 to 50 minutes.
5. Let cool before slicing.
Q: What is your favorite Paleo bread recipe?