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.
Start by placing all your dry ingredients into a blender.
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.
Place Coconut Oil and Honey in a small bowl and microwave until melted, about 30 seconds. Set aside.
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.
With blender on low, add in Coconut Oil and Honey mixture. Just until combined, about 15 seconds.
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!
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.
Let cool to room temp before releasing from loaf and try not to devour it all in one sitting.
Kept in fridge, lasts 7-10 days.
Kept in freezer, lasts up to 6 months.
0 servings