Bread and paleo don’t really go together. But every once in a while—like the one time I’ve been sick since going paleo— toast just sounded good. Here’s a recipe for those times that you’re wanting a comforting slice of toast but without some of the irritation from a gluten-containing bread. It won’t taste like the Wonder bread of your youth, but it still gets the job done. If I had kids, I might even be inclined to make a school snack of a slice of this with some almond butter and apple slices as a “sandwich.”
3½ cups (500 g) almond flour
¾ teaspoon baking soda
¼ teaspoon salt
4 large eggs
1 tablespoon honey
¾ teaspoon apple cider vinegar
- Preheat oven to 300°F (150°C).
- Combine all the dry ingredients.
- In a separate bowl, whisk the eggs, then add in the honey and apple cider vinegar.
- Pour the batter into a well-greased loaf pan.
- Bake for 45 minutes or so, or until bread is golden brown and a wooden skewer comes out clean when inserted.
Variation—This bread variation is great to use in making a paleo-friendly stuffing for Thanksgiving. Simply stir about 1–2 teaspoons each of sage, rosemary, and thyme into the bread mixture. When the loaf is done cooking, dice the bread into cubes, toast them in the oven (to dehydrate and make crispy) and use like you would other bread for stuffing (aka dressing).
