Another Pinterest find and grain free loaf experiment number 2. This one so far is my favorite. I baked it longer than the original recipe said to give it a nice crust and it was perfectly crunchy. I also added about 1 TBS worth of raw honey, just because I like the flavor and touch of sweetness it adds. Another change I made was excluding the whole flaxseeds, just because I don’t care for seeds in my bread.
For the orginal recipe head over to keyingredient.com or click HERE.
Here is the recipe with my personal alterations.
Almond Meal and Flaxseed Loaf
- 2 cups almond meal
- 1/3 & 1 TBS flaxseed meal
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1/2 cup tapioca starch or arrowroot powder
- 6 TBS meltes butter
- 4 eggs, lightly beaten
- 1 tsp apple cider vinegar
- 1 TBS honey
- 1/2 cup plain Greek yogurt
- Preheat oven to 350°F
- Line or grease medium sized loaf pan
- Mix dry ingredients until well combined
- Blend wet ingredients until well combined
- Add 1/3 of dry to wet and mix well. Continue until all the wet and dry and well combined
- Pour mixture into loaf pan, smooth out to make sure it is distributed evenly
- Bake for 35-40 minutes until golden brown and a tester comes out clean
I was craving a warm roll with honey so I decided to try out these Paleo Dinner Rolls from Paleo Spirit. They are amazing! Crusty on the outside, doughy in the middle. They hit the spot perfectly.
The first time I made them I followed the original recipe and they were good, then I followed a tip from this blog and (plus made a couple changes of my own) and they were even better.
Here is the recipe I used with the tip and my own changes. Enjoy! I want to try making garlic and/or herb rolls with this next and try pull-a-part rolls. Oh the possibilities.
1 cup tapioca starch (or arrowroot powder)
1/2 coconut flour
1/2 tsp salt
1/2 cup warm water
1/2 cup oil (liquid)(ex. olive, avocado, safflower)
1 large egg
1/2 tsp apple cider vinegar (optional: for a “sourdough” taste.)
- Preheat oven to 360ºF
- Mix the dry ingredients with HALF the coconut flour
- Mix the wet
- Combine the wet and dry ingredients, slowly added the rest of the coconut flour until you have a wet but non sticky dough.
- Roll dough balls into desired shape and size (they will not rise in the oven) and place on a parchment papered baking pan.
- Bake for 25-35 minutes until the start to turn golden brown.
(Note: Try an egg wash before baking for well browned rolls, or brushing with butter or coconut oil as soon as they come out of the oven.)
I recommend storing in a sealed bag or container. If it’s more than a couple of days I also recommend storing them in the fridge.
The outside did soften after being stored in a bag overnight, but the inside was still doughy and the rolls themselves were still very moist.