This paleo-friendly bread is simply delicious. It was so good that I ate the whole loaf in one day. Did I say that out loud? I guess I did, but then again, I am a piglet.
The bread is made mainly with eggs, chia seeds, apple cider vinegar, coconut oil, almond meal, and nutritional yeast.
It is perfect on its own, and is even better when slathered with dairy-free butter. The texture of the bread is soft and moist, yet slices and holds up well. The added chia and pumpkin seeds takes the texture of the bread to another level. Try it today, you will not be disappointed.
PALEO SODA BREAD (gluten-, dairy-, refined sugar-free)
makes one loaf
adapted from jane’s healthy kitchen: paleo irish soda bread
- 2-3 spring (green) onions, tops removed, thinly sliced
- 3 large eggs, room temperature
- 45 g (1/4 cup) chia seeds, grind (if you have time)
- 2 teaspoons apple cider vinegar
- 20 g (2 tablespoons) melted coconut oil
- 150 g (1-1/2 cups) almond meal
- 1/2 teaspoon bicarbonate of soda (baking soda)
- 1/2 teaspoon sea salt
- 2 teaspoons nutritional yeast flakes
- 2-3 tablespoons pumpkin seeds
- pumpkin seeds, for sprinkling
1. Preheat oven to 180 C (350 F). Line a baking sheet with parchment paper or a silpat.
2. In a large bowl, stir the spring (green) onions, eggs, chia seeds, apple cider vinegar and coconut oil together until combined. Let sit for 15 minutes, or more, until thickened.
3. In another bowl, stir together the almond meal, bicarbonate of soda (baking soda), salt, nutritional yeast, and pumpkin seeds.
4. Mix the wet ingredients into the dry, and work quickly to form a smooth ball, add more almond flour, as necessary. Try not to add too much, or the bread will be dry. Transfer to the prepared baking sheet, and shape into a loaf. Sprinkle with pumpkin seeds, and press in gently.
5. Bake in the middle of the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
6. Let cool before slicing and enjoying.