Description
A simple and satisfying paleo bread with a nutty almond and coconut flavor, perfect for toasts, sandwiches, and more.
Ingredients
Scale
- 1 1/2 cups (about 144 g) almond flour
- 1/4 cup (about 28 g) coconut flour
- 1/4 cup flaxseed meal
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup coconut oil, melted (about 4 tablespoons)
- 1 tablespoon apple cider vinegar
- Optional: seeds for topping (sunflower, pumpkin, sesame)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan (or line with parchment for easy removal).
- In a large bowl, mix together the almond flour, coconut flour, flaxseed meal, baking soda, and salt. Whisk to distribute the baking soda evenly.
- In another bowl, whisk the eggs, melted coconut oil, and apple cider vinegar until combined.
- Pour the wet ingredients into the dry ingredients and stir until fully combined.
- Pour the batter into the prepared loaf pan and smooth the top. If desired, sprinkle seeds on top.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.
Notes
Store wrapped in a clean cloth or an airtight container for 1–2 days. Refrigerate for up to 5–7 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 slice
- Calories: 186
- Sugar: 0g
- Sodium: 200mg
- Fat: 16.2g
- Saturated Fat: 14g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5.5g
- Fiber: 3.5g
- Protein: 6.5g
- Cholesterol: 186mg