You know one of the most frustrating things about eating grain free or paleo? Having to spend $15 just to get a loaf of bread! It’s a crazy expensive way to just get a toast fix. In fact, whenever I’m avoiding grains (something I do when there’s too much inflammation in my body), I usually just avoid bread altogether.
But lately I’ve been on a mission to start making bread. It’s winter and I wanted a comfort food fix. But believe me – I’m NOT a make-bread-from-scratch person at all! The whole idea was a bit daunting. “I don’t have time to make bread” I told myself. But then I discovered that making paleo or grain free bread doesn’t have to be that hard, as long as you have a good recipe. And this recipe is seriously so easy that even my friend Hayley can make it (and she could burn water in a Thermomix!).
1/2 cup coconut flour
1/4 cup almond meal
2 tbsp arrowroot
1/4 tsp salt
1 tsp baking powder
6 large eggs, beaten
1/2 cup extra virgin olive oil
Let’s do this!
Pre-heat your oven to 180°C.
With a wooden spoon, combine all the dry ingredients in a large mixing bowl.
Add the eggs and olive oil, and stir until combined. Check that there are no lumps.
Tear off a piece of baking paper, rub a little olive oil onto one side to grease it. Press the paper, greased side up, into a small loaf tin (around 20cm x 10cm).
Fill the tin with the bread mixture and bake for 35-40 minutes, or until it’s golden brown on top and a skewer comes out clean when inserted into the middle of the loaf.
Leave to cool for 20 minutes before removing bread from the tin.
Ninja tip: If you plan to freeze the bread, slice it first!
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