For those who are gluten free or are actively choosing to eliminate grains from the diet, there will always be a time when a slice of bread is all that you want. I am hoping that it is not the white fluffy junk that you are craving, but a more nourishing, wholesome bread that you are after.
Well here is one for you. The Paleo Protein Bread is a dense bread and is packed with flavour and nutrition. On average there is around 23gm of protein, 20gm of fibre rich carbs and 30gm of healthy fat. This is a great ratio, where healthy fat is the dominant nutrient, followed by protein and then carbohydrates. Compare this to a store bought wholegrain bread and you are getting around 6gm of protein, 32gm of carbohydrates and 2gm fat.
It is not only the nutrient stats that are important, but the source of these nutrients. The carbs in your store bought bread are from highly processed wheat grain which has been fortified with synthetic nutrients to try to replace what has been lost in processing. The fat is from inflammatory vegetable seeds oils and the protein is not even enough to really count. In comparison the fat in the paleo protein bread is from seeds high in anti inflammatory omega 3 oil, the protein is from the almond meal and whole eggs. The carbohydrates are from slow releasing seeds that will sustain your blood sugar and appetite for hours.
I love this bread slightly grilled with a spread of grass fed butter and topped with an egg and tomato relish for breakfast. The base of this bread is so versatile so stay posted and I update you with some more versions of this bread as I get inspired.
- • ½ cup flax seeds ground
- • ½ cup hemp seeds
- • ½ cup almond meal
- • 1 teaspoon baking powder
- • ½ teaspoon sea salt
- • 4 eggs
- • 3 tablespoons water
- Pre heat the oven to 180°. Grease a loaf pan with butter or line with grease proof paper.
- Grind the flax seeds in a coffee or nut grinder.
- In a large bowl mix together the flax seeds, hemp seeds, almond meal, salt and baking powder. Stir well to combine.
- In a separate bowl whisk the eggs and water together.
- Add the egg mixture to the seed mixture and sit well to combine.
- Pour the mixture into the loaf pan. Bake the load in the oven for around 20 minutes, or until an inserted skewer comes out clean.
- Store the loaf in an airtight container in the fridge. This loaf is delicious lightly grilled and a generous spread of grass fed butter.