I love the reaction people have to this bread when they find out that it’s gluten free and super healthy! It’s like they are surprised that a bread like this can taste so good. I always get asked for this recipe, so finally I have put it up for you all to enjoy. Sorry it took so long.
Paleo Multigrain Bread
Makes 1 loaf
1 tsp apple cider vinegar
1 ½ cup (170g) almond meal
¾ cup (100g) tapioca flour (I’m sure it would work with rice flour too but I haven’t tried it yet)
½ cup (60g) flaxseeds
½ tsp Himalayan or Celtic Sea salt
½ tsp bicarb soda
1 tbsp (10g) white sesame seeds
1 tbsp (10g) black sesame seeds
¼ cup (50g) sunflower seeds
Preheat oven to 170°C.
Line a loaf tin with grease proof baking paper or rub the inside of a silicone loaf tray with coconut oil.
In a small bowl, mix the almond meal, tapioca flour, flaxseeds, salt, bicar and seeds.
In a separate large bowl, whisk the eggs for 5 mins until thick and foamy. Add the apple cidar vinegar to the eggs.
Fold the dry ingredients in with the egg mixture and fold until well incorporated.
Pour the batter into the loaf tin and bake for 35-40 mins.
Remove the loaf from the oven but allow to cool in the tin for 10 minutes before removing and cooling further.