Bread is a huge part of our food culture. Some form of bread is included in nearly all restaurant and home cooked meals. We grew up eating bread, and we give our kids bread. Bread is part of who we are.
So what do you do when you figure out that grains (bread) doesn’t belong in a truly healthy diet? Throw out your bread box and be done with it?
Well, that approach would work, but I’d rather adapt my bread recipes by using real food ingredients and leaving the grains out. This way there’s still a slice of something warm and soft to be eaten with dinner, and I can still make French Toast on the weekends.
Most grain-free bread recipes use almond flour — like my almond bread recipe — but with this one I’ve gone nut-free. It’s a little lighter than the almond bread, and just as tasty.
Go on, enjoy a slice of bread. You know you want to.
¼ cup flax meal
½ cup filtered water
¾ cup coconut flour
1 teaspoon baking soda
½ teaspoon sea salt
½ cup coconut oil
1 tablespoon raw honey
1 teaspoon apple cider vinegar
In a small bowl, combine the flax meal and water. Set aside for 10 minutes.
Preheat the oven to 350 degrees F. Generously grease a loaf pan with coconut oil.
In a food processor, combine the coconut flour, baking soda and salt. Add the eggs, coconut oil, honey, flax mixture and vinegar.
Transfer the batter into the prepared loaf pan and bake for 35-40 minutes, until a knife inserted into the middle of the loaf comes out clean. Cool in the pan for about an hour before slicing. Enjoy!