I usually never buy white bread because I’m not used to eating it since childhood. In Estonia, we mostly eat black bread, which is actually fermented bread that looks dark brown or almost black and is usually made out of rye. I grew up eating black bread and when I travel, then it’s almost impossible to find that kind of bread unless you go to Russia or other countries near Estonia. Sometimes they sell it as a diet bread, but that one tastes quite bad.
When I lived in Australia for a year, then I had to find a solution to eat sandwiches. At first, I ate the wholegrain bread, but instantly I gained few kilograms and after that, I gave up the white bread made out of wheat flour. I didn’t want to make Estonian bread as well because that one usually needs some sort of base for the bread to make the real one. However, when you are travelling then you really can’t travel around with some bread base. Well, you always can but I didn’t want that. The other problem is that I don’t like the fact that the bread is full of sugar. So, I had to find a better solution.
There are always many healthy alternatives in the bigger cities for the bread, but the only problem was that we mostly lived in the outback and sometimes we didn’t have any phone signal not to mention the Internet and special healthy grocery shop. So, for me, the easiest solution was to make my own perfect bread just for my taste. Made out of almond meal (obvious 🙂 ) and all kind of seeds. The bread that makes me happy and is full of nutrients. Yes, I know it’s full of healthy fats but it’s actually what our body and brain desperately need (look at my other post about healthy fats).
The moment I successfully made my first paleo bread, after failing three times before, I fell in love with this sandwich bread. The first ones I tried didn’t hold together properly and I wasn’t happy with the texture. However, the final version here is my favourite and it’s usually the only bread I eat at home. It just stays together properly and is made out of all the good things I can wish. Most importantly it’s so easy to make! Developing this recipe took me literally for two years and now I decided to share it with all of you. I hope that it will help some of you who can’t eat gluten or are on a paleo diet. You still can enjoy the smashed avocado on toast.
Wow, that’s an expensive bread you eat said one of my friends. Yes, I know that almond meal or flour is expensive. But I usually think the way that at least it’s good for me and I never eat that much at once compare to wholegrain bread. It’s just so much better for me and maybe I make this bread only once a month. Yes, you can freeze the bread and then toast it. It might sound weird and you might think that it’s never that good as fresh one. But seriously after toasting this you usually never notice the difference. If you still don’t like to freeze it, then share it with your friends who love healthy bread or just make a smaller bread.
It’s just so delicious and easy to make that you will never have second thoughts when you love healthy choices. Full of all the good things that your body needs. It’s amazing how this bread keeps me full for so long and I usually never have all the craving for sweets and at the same time, I don’t feel bloated. It just goes to the right place at the right time.
- 300 g ground almonds (almond flour)
- 60 g ground linseeds (ground flaxseeds)
- 65 g tapioca flour
- 1 tsp fine pink Himalayan salt
- 1 tsp baking powder
- 5 tablespoons coconut butter, melted and cooled slightly, plus more to grease the loaf pan
- 7 large free-range eggs
- 160 ml unsweetened homemade cashew milk or you can always buy some
- 3 tbsp linseeds (flaxseeds)
- 5 tbsp sunflower seeds
- 1 tbsp sesame seeds
- Preheat the oven to 175° C/ 347° F.
- Grease a 30 cm x 10,5 cm loaf pan with coconut oil.
- Mix together the almond meal, tapioca, flaxseed meal, salt, and baking powder in a large bowl.
- Add slightly cooled coconut oil, eggs, cashew milk to the almond meal mixture.
- Add the wet ingredients to the dry all at once and stir until combined, being careful not to over-mix.
- Generously grease a 30 cm x 10,5 cm loaf pan with coconut oil.
- Pour the batter into the prepared pan and bake until a toothpick comes out clean, about 55 to 60 minutes in a loaf pan (the baking time might be different in a glass pan).
- Cool before taking it out of the loaf pan (run the knife over the edges and make it a little bit more even). Slice and serve. Store leftovers in a fridge or wrap in a cling wrap and put into the freezer (I usually wrap two slices of bread and put the portions into the freezer, then it is easier for me to take out only some bread at once).