I’ve been doing a fair bit of reading lately into the Paleo and Primal Diets. This recipe for a paleo friendly bread is a super easy Flaxseed and Almond Meal Bread. It makes up in a few seconds, bakes in 30 minutes and has a great taste and texture.
The recipe is on the Rocofit website here. You can also watch the video demonstating how to make it.
The picture on this page is the version I made quickly last night.
Of course, its no good for anyone with a nut or egg allergy but for everyone else, it is a great energy dense, nutritional powerhouse!
The only change I made to make it truly grain free is to replace the 3 tsp of baking powder (which has rice starch or even wheaten cornstarch added) with your own baking powder mix of 1.5 tsp cream of tarter and just under 1 tsp of baking soda/sodium bicarbonate/bicarbonate of soda.
1 1/3 cups flax meal
2/3 cup almond flour
1.5 tsp cream of tarter
1 tsp baking soda/sodium bicarbonate/bicarbonate of soda
3 tbsp olive oil
salt and pepper to taste
A tiny bit of water to achieve the required consistency.
Rocofit Method: Gently mix the eggs and olive oil together. In a separate bowl mix the dry ingredients. Add the eggs and olive oil to the dry ingredients, mix together and add a dash of water to give it a slightly runny consistency.
Bake for 30 minutes at 175C or 350F
Grain Free Living Method:Whack everything into your food processor/thermomix. Give it a quick blast until mixed. My mix was quite thick even with about 1/4 cup added water. Spoon into a greased and lined small loaf tin. I grease with coconut oil.
Bake for 30 minutes at 175C or 350F. Turns out amazing straight from the oven.
I worked out that if it’s cut into 15 slices (which my loaf did), each slice is 148 cals, 12 g fat (its all good fat though), 6.2 g carbs, 5.4 g protein. Each slice provides 4.3% daily allowance of calcium plus 7% of iron.