Paleo Bread


Isn’t life a wonderful dichotomy? Those who know me will tell you that I have a wardrobe full of high heeled shoes, gorgeous, elegant, sexy and delicious, but these same people will also tell you that I am almost always wearing flats.  The siren song of the heels calls to me.  They sing their sweet song from the shoe shops and under a spell I try them and buy them, taking them home to join their fellows in my wardrobe.  I do fully intend to wear them all, however when it comes to crunch I am rather more practical.  I tend to walk in what I like to call a positive, dynamic way (hubby bear calls it wifey’s crazy striding) and try as I might I can’t walk like that in high heels and if I can’t walk like that I get frustrated.  So the rest of my wardrobe is stuffed with flats, sad but true.

What, you may well ask, has any of this to do with paleo cooking, or family life?  Patience, patience, where I’m going with this is here – Paleo bread.  To me, other than my pathological love and avoidance of high heels, paleo bread is the other great contradiction in life.  That something so fundamentally carb rich could be converted to a Paleo friendly form seems mystical.  But here’s the thing, when I was pregnant I craved sandwiches.  Pregnancy was in the days pre-Paleo so the bread was your standard gluten free fare.  Don’t get excited, this isn’t a rambling way of announcing that I’m pregnant again, but I have promised hubby bear it’s not completely off the cards, so at some stage in the future (when I’ve forgotten what chronic sleep deprivation does to you) it could happen again and when that time comes I fully intend to be prepared (somehow, I just know I’ll look back on this and laugh at the naivety…).

Well at least in the interim I can enjoy some almond butter and lettuce sandwiches.  Give them a try, they’re really good.


2 cups ground almonds

2 Tablespoons coconut flour

¼ cup ground flaxseeds (flaxmeal or linseedmeal)

¼ teaspoon salt

½ teaspoon baking soda

5 eggs

1 Tablespoon melted coconut oil

1 Tablespoon honey

1 Tablespoon apple cider vinegar


Pre-heat the oven to 180 C.

Place the ground almonds, coconut flour, flax, salt and baking soda in the bowl of your food processor  fitted with an ‘S’ blade.  Pulse ingredients to roughly mix together, then pulse in the eggs, oil, honey and vinegar.

Transfer batter to a greased and lined loaf pan .

Bake for 30 minutes or until the top is golden brown and a skewer inserted in the middle comes out clean.

Cool in the pan, then use straight away or cover and store in the fridge for up to three days.

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