GRAIN FREE ALMOND COCONUT BREAD

GRAIN FREE ALMOND COCONUT BREAD

GRAIN FREE ALMOND COCONUT BREAD

If I’m being really honest, crusty sourdough, smothered in ripe avocado with a few thick flakes of Himalayan pink sea salt, can not be beat. At least not in my book. Fresh from the oven, yeasty and warm. My only problem with said sourdough is its aftermath- a (my) proclivity for severe stomach swelling consequence. Worth it? Perhaps. But in the more conscientious effort to quell nearly two years worth of digestive discomposure, these past few months have been met with my gradual transition into a pseudo-gluten-free mealtime existence, with necessary exception. With most store bought alternatives leaving everything to be desired, this luscious loaf is wholly inspired by Erewhon  – a Los Angeles based market doing ‘it’ really right. Committed to bringing local and organic produce from farm to table, Erewhon not only offers an immense selection of seasonally and locally inspired prepared meals and provisions, but a sixteen dollar paleo bread to boot. Nestled across the country and only just slightly too pricey for our pockets, our home prepared rendition has quickly become a mealtime staple. Inherently nourishing, unprocessed, and grain free while still maintaining that wonderfully moist and crusty ‘bread-ness,’ each slice is rich in almond and coconut’s ‘good’ fats, belly filling protein and fiber, and numerous other vitamins and minerals like iron, vitamin E, calcium, and potassium. Best fresh or rewarmed from frozen, we serve ours sliced thick and toasted, alongside Andrew’s frittata, topped with golden hummus or warmed nut butter, or served solo as an almost pound-cake like little treat. Read: breakfast without the bloat.

GRAIN FREE ALMOND COCONUT BREAD

INGREDIENTS

1 ½ cups almond flour

¼ cup flaxseed meal

2 tablespoons coconut flour

1 ½ teaspoona baking soda

¼ teaspoon sea salt

5 large eggs, (preferably: organic + pasture raised from a local farmer)

¼ cup coconut oil

1 tablespoon pure maple syrup

1 tablespoon apple cider vinegar

2 tablespoons hemp, sunflower, and/or pumpkin seeds (optional)

INSTRUCTIONS

Preheat oven to 350 degrees F, rack in the middle.

In a large bowl, whisk  almond flour, flaxseed meal, coconut flour, baking soda and sea salt until all clumps are broken down. Stir in eggs, coconut oil, maple, and vinegar and continue whisking until mixture is just combined.

Pour into a silicone loaf pan, making sure batter is evenly distributed, then top with desired seeds (I used THIS loaf pan and wouldn’t recommend any other). Bake for 40 minutes.

Cool to room temperature, slice and serve!

NOTES

Nutritional Information [per serving = 1 slice]
170 Calories, 14.5g Fat, 6g Carbohydrates, 2.5g Fiber, 1.5g Sugar, 6.5g Protein

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