Paleo Almond Bread

Paleo Almond Bread










Dry ingredients

1 & 1/2 cups dried Almond pulp (from making Almond Milk) or ground almonds

2 tbsps Coconut flour

2 tbsps ground Flaxseed

1/4 tsp salt

1 & 1/2 tsps Bicarbonate of Soda

Wet ingredients

5 large organic eggs

1/4 cup melted coconut oil

1 tbsp Apple Cider Vinegar


  1. Preheat the oven to 180C
  2. Line a loaf tin with a greaseproof liner
  3. Whisk together the dry ingredients in a bowl and place to one side
  4. Melt the coconut oil and add to the dry mixture
  5. Beat the eggs in a separate bowl, add the vinegar then slowly beat into the dry mixture until combined
  6. Pour in to the prepared loaf tin
  7. Bake for approx. 25 to 30 minutes, until a skewer comes out clean and it is golden (if the top is browning too quickly, place a piece of foil on top)
  8. Allow to cool before serving
  9. The bread can be sliced and placed in the freezer, or wrap it in kitchen towel and place in an airtight container, and keep in the fridge for up to a week.
  10. The bread is great just sliced, or can be toasted too – I like to toast mine and have it with scrambled eggs, sliced avocado or home made almond & coconut butter