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Paleo Almond Bread

Yields1 Serving

A perfect snack to have warm or toasted with generous amounts of butter, jam, avocado or served with poached eggs. You can also double the batch and make it extra thick, and use it as sandwich bread!

 1 1/2 cups almond meal
 2 Tbsp coconut flour
 1/4 cup of your choice of seeds (ground into a meal), such as linseed, sunflower seed or pepita seed meal
 3 organic, free range eggs
 2 Tbsp chia seeds 6 Tbsp filtered water
 1 tsp bicarbonate soda
 A big pinch of Changing Habits Seaweed Salt
 1/4 cup coconut oil
 1 Tbsp apple cider vinegar

Preheat your oven to 180 degrees Celsius.


Begin with soaking the chia seeds in the 6 tbsp of water.


Whilst they are soaking up all the liquid, add into a bowl all the dry ingredients, mix well, then add the wet ingredients along with the soaked chia seeds and mix together with a spoon. The mix will be very thick, though this is okay, and refrain from adding any extra liquid!


Line your bread tin with extra coconut oil and then scoop the mix into the tin and spread out evenly.


Place in the oven for about 30 minutes, and check using a skewer or knife, making sure no mix is left on the utensil.


Enjoy while hot or place in the fridge to cool.


Suggested Servings: have fresh or toasted, spread nut or seed butters on top, butter, homemade jam, have with pesto or eggs.