Low-Carb Paleo Bread

My daughter spent 3 weeks at a sleep-away camp and came back home with lots of beautiful memories and one major stomach upset! After weeks of listening to her camp stories and trying to get her stomach issues under control, it was time for a more aggressive medical intervention. So, in a blink of an eye, out went all inflammatory foods such as gluten, grains, legumes, prebiotics, caffeine, chocolate, sugar and dairy.

Needless to say, my girl was no longer a happy camper! A cheese lover, a chocolate addict, she was miserable on a new uber-restrictive diet. And on top of all that, the school has already started and my High-Schooler’s lunches were so pathetic and embarrassing that she would intentionally forget them at home.

So I had to come to the rescue and research the heck out of my Paleo books and Facebook groups. I collected a dozen or so unique lunch ideas that a kid her age would not mind being seen with. Her favorite one was a bread recipe that made my daughter go from :( to a big wide :) in a matter of a bite.

This IS that bread recipe and it is so flexible and forgiving that you can make a new unique loaf of bread each time you bake it, by mixing in the nuts, olives, even roasted garlic! You can also turn it into a sweet delicacy without affecting the carb count by adding a bit of stevia, freeze-dried strawberries or bananas. See more fun ideas, following the recipe.

Low-Carb Paleo Bread

If you don’t finish the whole loaf in one seating (I dare you), slice and freeze it. It is even better toasted.

Ingredients for the basic recipe

• 2 cups blanched almond flour (or almond meal if you want coarser texture)
• 2 tablespoons coconut flour
• ¼ cup chia seeds
• ¼ cup sesame seeds
• ¼ teaspoon Himalayan pink sea salt
• ½ teaspoon baking soda
• 1 tablespoon apple cider vinegar
• 5 large eggs
• 1 tbsp poppy seeds or chia seeds

Instructions

1. Preheat the oven to 350°
2. Grind chia seeds in a coffee grinder or a Magic Bullet Blender (or purchase them already ground)
3. Pulse almond flour, coconut flour, ground chia seeds, sesame seeds, salt, and baking soda in a food processor
4. Pulse in eggs and vinegar, until combined
5. Transfer batter to a lined 7.5 x 3.5 loaf pan (you can use a regular loaf pan but your bread might not rise as much)
6. Sprinkle with poppy seeds
7. Bake for 30-40 min
8. Cool on a cooling rack for 30 min

Variations

Breakfast Bread

• Basic recipe 
• 1 tsp Better Stevia Liquid Sweetener
• ½  tsp ground cinnamon
• ¼ cup hazelnuts, chopped
• ¼ dry fruit of your choice (tart cherries, raisins, cranberries)

Rosemary Olive Bread

• Basic recipe 
• ¼ cup kalamata olives
• 1 tsp rosemary

Garlic Bread

• Basic recipe 
• 10 cloves of  Roasted Garlic, halved

Italian Bread

• Basic recipe
• ¼ cup sundried tomatoes
• ¼ cup torn basil leaves