The Best Homemade Paleo Bread Recipe

Okay, I've been teasing y'all on IG for the past few weeks now with my Paleo bread making and thought it was about time to share the recipe! Granted, I've been tweaking a few things along the way to make sure it was PERFECT and internet worthy. This is seriously the best Homemade Paleo Bread Recipe you'll ever have and I stand by what I say because I've had A LOT of paleo breads.

It's been so much fun experimenting in the kitchen and if I could choose my DREAM job I really think it'd be opening up my own paleo bakery where I serve everything and anything my brain can come up with and will make my tummy happy always. Of course I crave sweets and indulgent foods (like Ice Cream, brownies, pizza... need I go on?) and I will definitely let my inner foodie shine from time to time, but on a daily basis those foods just aren't an option to have me feeling my best.

Authorspinsyddy postedCategoryDifficultyBeginner
Ingredients
 1 ½ cups Almond Flour
 ¼ cup Ground Flax Seed
 ¼ cup Dry Roasted Pumpkin Seeds
 1 ½ tsp Baking Soda
 ¼ tsp Himalayan Pink Salt
 5 Eggs
 ¼ cup Coconut Oil
 1 tsp Raw Unfiltered Honey
 2 tbsp Apple Cider Vinegar
Directions
1

Start by placing all your dry ingredients into a blender.

2

Blend for about 20 seconds until the pumpkin seeds have become a flour consistency and incorporated with the other ingredients. Scrape down sides to make sure no parts are stuck and pulse a few more times.

3

Place Coconut Oil and Honey in a small bowl and microwave until melted, about 30 seconds. Set aside.

4

With blender on low, add in one egg at a time. Waiting for each egg to be incorporated before adding the next. Again, scrape sides down and pulse a few more times to combine.

5

With blender on low, add in Coconut Oil and Honey mixture. Just until combined, about 15 seconds.

6

In a bread loaf tin, oil sides down with coconut oil (or preferred oil) and dust with almond flour until bottom and sides of tin have a thin coating of flour. This ensures your bread will come out easily after baking!

7

Bake at 350 F for 30 min. Check at the 25 minute mark by inserting a toothpick and it comes out clean! Depending on your loaf tin, the baking time will increase or decrease.

8

Let cool to room temp before releasing from loaf and try not to devour it all in one sitting.

9

Kept in fridge, lasts 7-10 days.
Kept in freezer, lasts up to 6 months.

People often ask if I ever miss certain foods and honestly when you nail creating some of those recipes in a healthier way at home, it's a win-win! Why not feed that craving and feel your best all at the same time. IT IS POSSIBLE, PEOPLE!

Did I mention this whole recipe can be done in your blender? It's seriously the tastiest and easiest bread recipe ever.

Some of my favorite ways to enjoy are as an avocado toast or topped with Almond Butter and CBD Fig Jam 🙂 

paleo bread recipe

Make sure to follow me on Instagram @spinsyddy and check out my PALEO BREAD highlight! I'll be making loaves every week and selling them to the first 10 people to DM me 🙂

Ingredients

Ingredients
 1 ½ cups Almond Flour
 ¼ cup Ground Flax Seed
 ¼ cup Dry Roasted Pumpkin Seeds
 1 ½ tsp Baking Soda
 ¼ tsp Himalayan Pink Salt
 5 Eggs
 ¼ cup Coconut Oil
 1 tsp Raw Unfiltered Honey
 2 tbsp Apple Cider Vinegar

Directions

Directions
1

Start by placing all your dry ingredients into a blender.

2

Blend for about 20 seconds until the pumpkin seeds have become a flour consistency and incorporated with the other ingredients. Scrape down sides to make sure no parts are stuck and pulse a few more times.

3

Place Coconut Oil and Honey in a small bowl and microwave until melted, about 30 seconds. Set aside.

4

With blender on low, add in one egg at a time. Waiting for each egg to be incorporated before adding the next. Again, scrape sides down and pulse a few more times to combine.

5

With blender on low, add in Coconut Oil and Honey mixture. Just until combined, about 15 seconds.

6

In a bread loaf tin, oil sides down with coconut oil (or preferred oil) and dust with almond flour until bottom and sides of tin have a thin coating of flour. This ensures your bread will come out easily after baking!

7

Bake at 350 F for 30 min. Check at the 25 minute mark by inserting a toothpick and it comes out clean! Depending on your loaf tin, the baking time will increase or decrease.

8

Let cool to room temp before releasing from loaf and try not to devour it all in one sitting.

9

Kept in fridge, lasts 7-10 days.
Kept in freezer, lasts up to 6 months.

The Best Homemade Paleo Bread Recipe
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