Paleo Bread

Hey everyone, Shay from Hooked On Paleo here to talk to you about one of my favorite things I miss the 3rd most after going Paleo... Bread.

There are so many recipes out there, and I've tried about 8 or 9 of them. They seem to all have one thing in common no matter what type, kind, different ingredients, whatever it may be... All paleo breads feel spongy and feel like a cake and not like real bread. From Against All Grain's Blender Bread to Julian Bakery's Paleo Bread you can buy at the stores, its always spongy. It just doesn't resemble the light, airy feel to a slice of good 'ole grain filled bread. There might be something that could change that.

This recipe is my go to for all my bread needs. I've tried a bunch of other recipes for Paleo bread, and none have matched this loaf! I usually use it for sandwiches; Turkey/Bacon Club, Tuna Salad, French Toast and of course Almond Butter & Jelly.. All Paleo too!! But don't forget the Ghee!!

This bread will resemble the texture and taste of bread after toasting. When it comes fresh out of the oven, and even cooled it's like a cake loaf, and not bread. The secret is toasting it. I keep the bread in the fridge in a closed container, and it lasts about 10-14 days, solid. I hope you enjoy this and please tell me if you make it, as how it came out!! Enjoy all!

3 C Almond Flour(meal or blanched, I prefer the Meal)
3 Tbs Coconut Flour
3 Tbs Ground Flaxseed
3 Tbs Ground Golden Flaxseed
1/2 t. Sea Salt 
1 1/2 t. Baking Soda
7 Eggs (omega enriched)
1 1/2 Tbs Coconut Oil, melted(I use refined)
1 1/2 Tbs Honey(Raw & Unfiltered)
1 1/2 Tbs Apple Cider Vinegar(I use Bragg's)

Preheat oven to 350°F.

In either a food processor, stand mixer, or whisk by hand(my preference) combine the flours, flax, salt and baking soda. Mix until well combined. Make a pit in the middle of the dry mix and add the eggs, coconut oil, honey and vinegar and mix until well combined. I mix the middle section where the eggs are and pull the dry mix in a little bit at a time.

Lightly coat a standard 8x4 bread pan (you can use a standard 9x5, but the bread will not be as tall, and will take less time to bake) with coconut oil. Pour the batter in. You most likely will have to scrape the sides of the bowl with a spatula.

Bake for 35-50 minutes until the top is browned and a knife inserted in the center comes out clean. Allow the bread to cool completely in the pan before slicing.