Easy Paleo Bread
I have just updated this paleo bread recipe after trying Lee Holmes favourite breakfast bread. So I thought I would adapt mine to be as nutty and textured as hers. So here is an updated version with lots of flaxseeds and chia seeds. I think you will really like it and the best part is that it is so good for you.
200gm of ground almonds or mixture of almonds, brazil, hazel, and walnuts (soaked overnight, but not necessary)
1/2 cup of ground flaxseeds
1/2 cup of whole flaxseeds
1/2 cup of chia seeds
1 heaped teaspoon of baking soda (I use Bob Mills Aluminum free, gluten free baking powder)
1/2 tsp pink salt
1 tbsp apple cider vinegar (Braggs)
1 teaspoon of honey or sweetener of choice (optional)
1/2 cup of olive oil or coconut oil
1/4 cup of non dairy milk or coconut water
Combine all dry ingredients and mix together. Combine all wet ingredients and mix well. Add wet ingredients to dry ingredients and mix. If the mixture is too thick add more liquid in small increments until a pouring consistency.
Pour into a lined bread tin, sprinkle with seeds of choice. Cook in a fan forced oven 165 degrees for approx 40 minutes until a tooth pick comes out cleanly. Cool in tin for 10 minutes and then remove.
Instead of almond meal try a mixture of nut meals ie hazel nut, brazil nut, walnuts etc
Add 1 1/2 teaspoons of ground turmeric to mixture
Add 1 tablespoon of collagen hydrolysate
Substitute part of flaxseed for Psyllium husk
Delicious for breakfast served with a poached egg, avocado and mushrooms
When cool, slice and freeze