This paleo bread recipe made from almonds and seeds packs a high protein punch that will keep you feeling fuller for longer. Perfect for sweet and savoury toppings, and the flax seed is great too for gut health. And taking only 10 minutes to prepare and 30 minutes to cook, it's the perfect go to recipe when you're craving a lighter alternative to sandwiches.
Ingredients - Makes 1 Loaf
2 Cups (200g) almond meal
1/2 cup (60g) ground arrowroot
1/4 cup milled flaxseed
1 tbsp chia seeds
1 tsp bicarbonate of soda (baking soda) Aluminium Free
1/2 tsp himalayan salt
5 large organic eggs
1/4 cup (60ml) olive oil
1 tbsp apple cider vinegar (unpasteurised)
2 tsp raw honey
Pre-heat the oven to 180 degrees. Lightly grease and line an 18 x 8cm loaf tin with baking paper.
Place the almond meal, arrowroot, milled flax seed, chia seeds and bicarbonate of soda, and salt in a large bowl and mix to combine.
Beat the eggs, oil, vinegar and honey together in a separate bowl.
Add the egg mixture to the almond meal etc and stir to combine. Spoon mixture into the lined tin and smooth flat surface.
Bake for 30-35 minutes until golden brown on top and the test skewer comes out clean. Turn onto a rack and leave to cool fully.
Note, this bread can be wrapped and stored in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.