Yay! I made it! After several terrible experiments, I was finally able to create a paleo bread which is not mushy; has a great taste; does not crumble as soon as you cut a slice; and can be toasted without disintegrating in your toaster (when this happened with my first recipes, it took me forever to clean the toaster mess!).

Between you and me, I’m appalled by some of the paleo bread I purchased before making my own: one was so disgusting I had to give it to my dog (no kidding!), another one had a strange smell, another one was so mushy I wondered if it can legally be called “bread”, and yet another one crumbled as soon as I sliced it.

So…as a paleo-friendly woman, I went hunting and gathering until I found the holy grail: not mushy, great taste, and with easy-to-find ingredients.

Drum roll….tadaaaaaaaaa…here is my baby:

Paleo Bread Recipe

Ingredients for a regular loaf pan:

• 1.5 cups almond flour
• 1/2 cup almond milk
• 1/2 cup almond
• 1/4 cup olive oil
• 3 eggs
• 6 tbsp. pine nuts (or, less expensive, shelled sunflower seeds)
• 6 tbsp. shelled pumpkin seeds
• 5 tbsp. chia seeds
• 3 tbsp. flaxseeds
• 1 tbsp. apple cider vinegar
• 1 tsp. baking soda
• 1/2 tsp. salt (my favorite is Himalayan pink salt or French Fleur de Sel)

Directions:

1. Preheat your oven to 350°F (180°C).
2. Mix the chia seeds, pumpkin seeds and flaxseeds in a small bowl. Reserve 2 tbsp. for decoration purposes.
3. Coarsely blend the almonds.
4. Add the almonds to the mix and blend further, but retain the coarseness (do not blend to a flour state). Add the pine nuts and pulse 10 times. Again, DO NOT blend to a flour state.
5. Add baking soda and salt and mix well.
6. Add almond flour and mix well.
7. This is when I transfer everything to my beloved Kitchen Aid mixer to obtain a homogeneous texture.
8. Add the eggs, olive oil, apple cider vinegar and almond milk.
9. Cover the inside of the loaf pan with parchment paper (do not omit this part as oil alone won’t work).
10. Transfer the batter into the pan.
11. If necessary, even out the surface with a spatula, and then sprinkle with the seeds and nuts which you reserved at the beginning of the recipe.
12. Bake for 50 minutes.
13. Let cool on a rack for at least 1 hour before trying to slice it.

This bread has a neutral taste, so you can eat it with either sweet or savory. Of course, you can modify the recipe to your taste and add olives or dried fruits to create a particular flavor.

Note: Do not omit the apple cider vinegar in this recipe. It might be surprising, but you will not taste it once the bread is baked. The vinegar helps the chemical reaction with the baking soda in making your bread fluffier!

When you make this bread and take pictures of your beautiful results, don’t hesitate to post on instagram and tag me @valerieorsoni so that I can follow you!

Bon appétit!