I absolutely love this bread recipe. It is quite simple to make, flourless, really tasty and so light! It is always exciting to find new bread recipes that work and actually resemble bread! I also enjoy flaxseed focaccia, or raw crackers, but I am really loving this new recipe (created by Jamie at The Blissful Kitchen.)I know that some people following paleo do avoid flaxseed but I’ll call it paleo bread since that’s what her recipe is.
I like to use it for sandwiches like a vegan BLT with marinated eggplant bacon, tomatoes, lettuce, avocado and a red pepper cashew mayo, or a sweet breakfast sammy with PB and local honey!
It would be great as toast, served with soup or for any sandwich of choice!
2 cups sunflower seeds
1/4 cup ground flaxseed
2 T coconut flour
1/2 t baking soda
1/4 t salt
5 large eggs, preferably organic and local
1 T extra virgin cold pressed coconut oil, melted
1 T honey
1 T apple cider vinegar, I like Bragg’s raw unfiltered
Preheat oven to 350.
In a food processor, pulse together sunflower seeds, coconut flour, baking soda, and salt. Add eggs, oil, honey, apple cider vinegar until well combined. Pulse in ground flax.
Prepare a loaf pan with parchment paper to prevent the bread from sticking. Place batter in loaf pan and bake for 35-40 minutes.
Let cool for 1 hour before removing from pan or slicing.
Makes 1 loaf