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 (5 ml) vanilla extract (or raw honey) 1 teaspoon (5 ml) cinnamon 1 teaspoon coarse ground sea salt 1/3 cup (720 ml) avocado oil 1/2 cup (480 ml) of filtered water 2 cups (480 ml) ground organic flaxseed meal (golden or regular) 1 tablespoon (15 ml) baking soda
Instructions
Preheat the oven to 350F (180°C). Prepare a 15x10 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!
More Recipes You'll Love
Paleo bread is a sturdy, sliceable loaf made entirely from ground flaxseed, eggs, and avocado oil. Cinnamon and vanilla give it a gentle warmth that suits toast with jam as well as an open-faced sandwich. It bakes in twenty-five minutes, scores into nine honest slices, and freezes beautifully.
Pro Tips
- Let the batter rest at least two minutes before pouring. The flaxseed meal needs that time to thicken — pour it too soon and the loaf bakes dense and wet.
- Spread the batter evenly and leave space at the edges of the sheet. This bread expands as it bakes and needs room to rise without spilling over.
- Score the loaf into slices right after baking while it is still warm. Once cooled, the sturdy crumb resists a clean cut and crumbles at the knife.
- This is a hearty bread — one slice usually holds a full sandwich. The flax gives it structure that ordinary grain-free breads lack.
Frequently Asked Questions
How should I store paleo bread?
Slices keep in a glass container in the refrigerator, and the loaf freezes perfectly. Toast a slice straight from frozen for best results.
Can I use brown flaxseed meal instead of golden?
Yes, the recipe allows both. Golden flax gives a lighter-colored loaf with a milder flavor; regular flax is darker and nuttier.
Is this bread egg-free?
No — five eggs provide the lift and structure in a flax-based loaf like this. The eggs are not replaceable here without a complete recipe rework.
Recipe Card
Ingredients
Method
- 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).
