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The Best Homemade Paleo Bread Recipe

Yields1 Serving

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.

paleo bread recipe

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.