Healthy Paleo Bread

If you ask anyone what food they miss most after switching to a healthier diet I can guarantee bread will be a big one!!

Processed white bread is one of the most nutrient poor foods available, not to mentioned to negative affects it has on your body. Here is a couple:

1. Gluten: This protein found in wheat, rye and barley will leave you feeling bloated, uncomfortable and sick. Gluten is also a damaging affect to the gut wall which will affect your immune system and digestion.

2. High Glycemic Index: Traditional bread is high in sugars that are quickly broken down in the body, sending a rush of sugar into the blood that will spike your insulin levels. This sets an environment that is perfect for fat storage as well as causing you to feel hungry again soon after.

But come on, nothing tastes better than homemade bread straight form the oven, and lathered with butter! Lucky for us, there are now many different ‘healthy’ flour alternatives available such as ground nuts, tapioca flour and coconut flour and some delicious bread loaves to be baked.

This bread is made with ground almonds and flaxseeds so it’s full of good fats! For this reason it fulls you up fast and keeps you full so one small piece takes you a long way. It is super easy to make and can be sliced up and frozen to enjoy during the week.


Paleo Grain-free Bread

Ingredients

  • 2 cups ground almonds
  • ⅓ cup ground flaxseed
  • 1 tablespoon sesame seeds
  • 1 tablespoon whole flaxseed
  • ½ teaspoon himalayan salt
  • 1 teaspoons baking soda
  • ½ cup tapioca flour
  • 3 tablespoons of melted coconut oil
  • 3 eggs
  • 1 teaspoon apple cider vinegar
  • ½ cup coconut milk (or other milk or your choice)

Instructions

  1. Mix together the almond, ground flaxseed, sesame seeds, flaxseeds, salt, baking soda and tapioca flour.
  2. In a separate bowl whisk together melted butter or coconut oil, eggs, apple cider vinegar and coconut milk.
  3. Using a rubber spatula, carefully fold the wet ingredients into the dry ingredients. Pour mixture into a lined loaf tin and bake at 180 degrees for approximately 35-40 minutes, until a skewer inserted into the loaf comes out clean.
  4. Leave the loaf on a wire rack to cool before slicing.

If you do give this bread a go then please share it with me as I LOVE seeing your creations. Message me on Facebook otherwise DM or tag me on Instagram @chloemoir_nutrition X