Makes 9 slices
I can’t take credit for this recipe. It’s courtesy of our good friend Jill Morris, the creator of the spectacular Jilz Gluten Free paleo crackers (jilzsnackerz.com). If you love this recipe as much as we do I guarantee you’ll fall in love once you try her crackers.
Ingredients
coconut oil
5 organic eggs
1 teaspoon vanilla extract (or raw honey)
1 teaspoon cinnamon
1 teaspoon coarse ground sea salt
1/3 cup avocado oil
1/2 cup of filtered water
2 cups ground organic flaxseed meal (golden or regular)
1 tablespoon baking soda
Instructions
Preheat the oven to 350F.
Prepare a 15×10 rimmed baking sheet with a strip of parchment paper and coat parchment with coconut oil.
Crack and whisk eggs in a large bowl.
Add vanilla extract (or raw honey), cinnamon, sea salt, avocado oil, water, flaxseed meal and baking soda.
Blend everything with a hand mixer or an immersion blender until smooth and well blended.
Note: If you’re using an immersion blender, be sure that the bowl is deep enough.
Let everything sit and wait for at least 2 minutes. This will allow the flaxseed meal to thicken.
Pour batter lengthwise from the pan onto the baking sheet. Using a spatula, spread the batter as even as possible.
Allow a little space along the ends and sides of the baking sheet for the bread to expand as it cooks.
Bake for 25 minutes. | Remove the tray from the oven and score into bread-like sizes with a knife.
Store leftover slices in a glass storage container in the fridge. You can also freeze for later use.
Use as you would a typical slice of bread.
Toss a slice in the toaster and spread with butter & your favorite paleo jam, use a single slice for an open face sandwich or use two slices (although it’s pretty hardy so one may be sufficient).
Enjoy!
