I’ve had my eye on a few grain-free Paleo friendly bread recipes lately but haven’t had the courage to try one until today. I wasn’t’ actually planning on blogging this recipe as it’s my first attempt at a grain free loaf but it turned out so well that I had to share!!
It’ was all a bit of guesswork but somehow this beautiful golden moist, non-crumbly loaf miraculously appeared from my oven!!
- 1 cup Almond Flour
- 2 Tbsp of Cashew nut butter
- 4 Free range Eggs
- 1 Tbsp vinegar (All I had on hand was white)
- 1 tsp Sea Salt
- 1/2 Tbsp Agave nectar or honey if you want to avoid it
- 1 1/2 tsp baking soda (don’t think it’s strictly Paleo but we need something to help it along)
- 1 Tbsp whole flax seeds
- 1 tsp sesame seeds
Pre-heat the oven to 180 degrees C . Then literally throw all the ingredients (holding only the sesame seeds and a teaspoon’s worth of flax seeds for sprinkling) into the blender and blend for a good 2 minutes. Pour it into a small bread tin (3″ x 8″) lined with grease proof paper or a drop of oil. Sprinkle the sesame and remaining flax seeds on top and place it in the warm oven for 20 mins then turn the temperature down to 150 degrees C for a further 10 mins. Turn the oven off and let it cool slowly before removing it from the oven.
I know it is hard but don’t eat it right away, let it cool for at least 10 mins before slicing it. I can’t believe how thin you can slice it without it falling apart! This ‘bread’ has a lovely creamy flavour to it which I’m sure is due to the cashew butter. Give it a go, its super easy.