Paleo Bread

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 ( If you love this recipe as much as we do I guarantee you’ll fall in love once you try her crackers.


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


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).