One thing I miss on a paleo diet is a good piece of bread. I grew up eating bread at EVERY meal. Living in a French household, bread was as important as breathing fresh air. We started every morning with a slice of toasted bread topped with butter and jam. I honestly don’t think I would be able to stick to a paleo diet if it weren’t for this quick blender paleo bread.
The best part is that it comes together really quickly. It’s super easy to make paleo bread at home too! The bread doesn’t require resting and all of the ingredients can be thrown into a blender. It’s so easy you can quickly put this together after work and have fresh bread waiting for you in the morning.
It’s great toasted in the morning topped with coconut butter, avocado, lox or made into a sandwich for lunch.
I like to store this in the fridge so it stays fresh. You can also freeze it for later. See below.
TIME SAVING TIP
Sometimes I’ll throw together two batches and freeze some when I know I have a busy week ahead. Paleo bread last awhile in the freezer which makes it really convenient.
To freeze you just pre-slice it before putting in the freezer. I recommend putting a sheet of wax paper or parchment paper between the slices so it doesn’t stick. This way all you have to do is pop a piece in the toaster and it will taste as if you just baked it! I love these stainless steel containers to store the bread in the freezer.
NUTRITION TIP
My favorite combo is coconut butter and banana for breakfast. You should try to buy coconut butter that has just one ingredient – coconut meat. Best to stay away from additional ingredients such as vegetable oil or sugar. My favorite is Artisana Organics Coconut Butter, it’s just raw organic coconut
TOPPING IDEAS
- wild sockeye lox and dairy free cream cheese
- wild sockeye lox and avocado
- dairy free cream cheese and sliced cucumbers with a dash of himalayan pink salt
- coconut butter and sliced bananas
Quick Blender Paleo Bread
Ingredients
- 1 cup almond flour
- 1 cup arrowroot flour
- 2 tbsp coconut flour
- 5 eggs
- 1/4 cup ground golden flax seeds Coffee grinder works great to grind the flax seeds
- 1 1/2 tbsp raw white honey
- 5 tbsp full fat coconut milk
- 1/4 cup coconut oil
- 1 1/2 tsp apple cider vinegar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp himalayan pink sea salt
Instructions
- Turn oven on to 350F. Cut out a piece of parchment paper to fit you loaf pan. Place the parchment in your pan.
- Put all of the ingredients in a blender. Mix on high speed until everything is smooth.
- Bake at 350F for 30-40min. Once the bread is golden, insert a toothpick to check if it’s done. If the toothpick comes out dry the bread is ready.
- Cool on rack for 20 minutes.
Love this recipe!! So simple. It’s obvious by the pictures but you left out the part about using parchment paper in the instructions.
Glad you guys like it!!
Matt mentioned that too, fixing now, thanks!