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 here it is.
Paleo Multigrain Bread
Makes 1 loaf
1 tsp apple cider vinegar
1 ½ cup (170g) almond meal
¾ cup (100g) tapioca flour or brown rice flour
½ cup (60g) flaxseeds
½ tsp 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, bicarb and seeds.
In a separate large bowl, thoroughly whisk the eggs for about 2 mins. 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.