I’ve just made the perfect cup of tea. Exactly the right ratio of tea, to honey, to raw milk. I am diggin it. I’m also about to share the perfect recipe for Paleo Bread. So it just makes for a perfect Friday night really. If you’re a nerd like me.
I was given a good paleo bread recipe, which for some reason just didn’t work as well when I doubled it. I usually make one loaf a week, so over the last few months, I’ve been tweaking, and perfecting. You know I don’t like to fluff around too much in the preamble, so here it goes! (trumpet sounds…)
2 c almond meal
1 c tapioca or arrowroot
1 tsp baking soda
1/2 tsp salt
seeds of choice in the amount of your choosing (I use poppy seeds, linseed, pumpkin seeds, sprinkled in a loving fashion throughout the mixture, so that the amount looks right)
2 tblsp apple cider vinegar
The best part about this bread, is that it requires no kneading, preparation or fluffing around. You put all those things in a bowl, mix them up and you’re done! Put it into a greased loaf tin, cook for around 20 – 25 mins at 180 degrees celcius, or until firm and brown on top.
It’s really good when it’s warm out of the oven. With butter.
We like to have sandwiches for the first day or two, but it’s pretty good toasted with vegemite or jam, or under eggs and bacon and veges and home made relish. (That kind of meal will see you through til dinner time!)
If you’re a cheesey paleo person, make a ham off the bone, cheese and organic tomato toasty. Mmm.
My favourite discovery about this bread has been Paleo French Toast! This is a breakfast phenomenon in my house. I’ve finally got rid of the weetbix, and the kids are loving this, with a little ramekin of coconut cream for dipping. (Recipe to come.)
My perfect cup of tea has finished 😦
Thus, I must go.
Looks good! I like seeds in my bread.
I have a similar recipe that uses cashew butter, it comes out good but I would like to try yours. Do you need to separate the eggs and whip the whites till stiff? That is the only big difference I see in this and the recipe I was using. Thank you for posting and testing!!
Hello! I don’t separate the eggs. Just put it all together and mix. It’s very easy, which is great 😉
Are you using almond meal or blanched almond flour? This bread looks divine. 🙂
I use blanched almond meal most of the time. Sometimes I use natural almond meal that I’ve made myself from whizzing up almonds in the food processor. The natural meal gives more of a ‘wholemeal’ effect I think 🙂
Ah….yes. Tapioca Flour? Tapioca Starch, or Arrowroot. What would you like to know?
I wanted to know if it was flour or actual tapioca. I took a wild guess and made it with the flour. The bread was awesome with poppy and pumpkin seeds. I toasted it with some kerrygold butter. Delish!
I’ve made this several times and LOVE IT! So easy and soooooo good!!
I’m so glad you are enjoying the recipe! My favourite thing to do is cut a slice fresh out of the oven and eat it with butter and honey. Mmmm
I followed the recipe, but it came out very dense.., almost like a brick. Not sure what went wrong.
Hi sorry for delayed response, I’m sorry it didn’t work out for you! I know if I cook it a bit too long it does end up a bit dry. It’s hard to know exactly how long it takes to get to that sweet spot, everyone’s ovens are so different.
This bread was AMAZING!! so easy to make and the perfect accompaniment to my stew. Thanx so much
Thank you! I appreciate the feedback, and am SO glad that you love it. 🙂
Almond meal is it the flour or meal