Bread might be one of the things I miss most since I have been living an anti-inflammatory lifestyle! On my most recent 21 Day Challenge, one of our group members posted an amazing Paleo Gluten Free bread recipe by Paleo Running Momma. I was so excited to come up with similar version and give it a try! It was delicious!
This bread is great sliced and toasted and topped with almond butter, banana and cacao nibs, or you can make avocado toast, or a turkey sandwich. There are endless options! Finally, you can be healthy, have your bread and eat it too;-)
Ingredients:
2 cups blanched almond flour
1/4 cup coconut flour
1/4 cup flax seed meal
1/2 cup tapioca flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp sea salt
3 eggs
2 egg whites
1 tsp apple cider vinegar
1/4 cup almond milk
1/4 cup coconut oil, melted
Directions:
Preheat oven to 375 degrees. Line a loaf pan with parchment paper. Mix together all dry ingredients (almond flour, coconut flour, flax meal, tapioca flour, baking soda, baking powder and salt) in a large bowl. In another bowl, mix together wet ingredients (eggs, egg whites, acv, almond milk and coconut oil), and whisk until smooth. Add the wet ingredients to the dry ingredients and stir well until combined. Pour the dough into the lined loaf pan. It will be sticky. Use a spatula to smooth out the top. Bake for 30-40 minutes, or until the bread has risen and is brown on top. A toothpick should come out clean when inserted into the bread.
Remove from the oven and let cool in the pan. To take the bread out of the pan, lift the parchment paper by the sides. Slice and serve. Bread will keep for up to 4 days in the refrigerator or can be frozen. Enjoy!
