Grain-Free Bread

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Bread is one of the oldest prepared foods, it can be traced to 30,000 years ago.  Its techniques and ingredients have greatly changed since. Here is the most evolved version of it.

I am going to give you two versions, the first one is my favorite one, but some people prefer to work with different ingredients. I know that making your own bread may sound impractical, overwhelming, and even antiquated, but this one can easily be adapted into today’s busy lifestyles…simply throw a few ingredients in the food processor, put them in the oven, and voila’…done!

Ingredients for Bread #1:

 

1 1/4 cup of almond flour

1/2 cup of coconut flour

1/2 cup of flax seeds meal

2 tbsp of coconut oil

6 eggs

2 dates

1 tsp of baking soda

1 tsp of baking powder

1 tsp of apple cider vinegar

1/2 tsp of salt

 

Ingredients for Bread #2:

 

1 1/4 cup of almond flour

3/4 cup of arrowroot powder

1/2 cup of flax seeds meal

2 tbsp of coconut oil

4 eggs

2 dates

1 tsp of baking soda

1 tsp of baking powder

1 tsp of apple cider vinegar

1/2 tsp of salt

Preparation:

 

• Preheat oven to 350.
• Combine all ingredients in a bowl using an immersion blender, or in a food processor, until dates are completely ground.
• Transfer dough to a greased 4.8 cup bread loaf mold and bake for 25 to 30 minutes or until top is slightly brown and a toothpick inserted into center of loaf comes out clean

Note: If using a bigger bread loaf pan the bread will not raise.

For a longer shelf life, slice, put parchment paper between slices and freeze