Breakfast/Paleo Bread

Here's another recipe from Food Matters TV.  I made mine with apple sauce instead of eggs as I am a vegan.  I will give you both options below.  I've made this recipe twice now.  The first time I made it by grinding my own almonds.  It was delicious but was pretty dense.  The second time I bought my almond flour (meal) from Thrifty's bulk section at Port Place Mall.  They also had it in the health food aisle but since it only requires 1.5 cups it was much cheaper to buy a smaller amount.  You can buy the tapioca starch/arrowroot flour at any supermarket that stocks Red Mill products but it's pretty expensive.  You can get the tapioca starch and arrowroot flour at health stores as well. 
​Anyway, the second time it still didn't get much bigger so I am attributing that to using apple sauce instead of eggs.  If you do use eggs, remember to buy local, free range, organic eggs.  If anyone knows of a good local brand, please leave me a comment below.

Why it's so good for you.
​This breakfast/paleo bread is great to have on hand for breakfast, lunch or as a snack!  Suitable for the dairy and gluten intolerant, our breakfast/paleo bread is loaded with ingredients that will help you feel satiated and nourished.  Rich in protein, vitamins and minerals.

​Almond meal (or almond flour) is made from ground up blanched almonds.  It is the best tasting gluten free flour and works well in gluten-free baking.  This grain-free loaf is much lower in carbs and higher in protein and healthy fats compared to most commercial breads on the market!

Ingredients
(use organic ingredients where possible)

• ​1 1/2 cups almond meal (or 1 1/2 cups raw almonds, ground in blender)
  
• 1 1/4 cups tapioca starch/arrowroot flour
  
• 2 tbsp. flax seed (ground in blender)
  
• 1 tbsp. rosemary, finely chopped (fresh or dried)
  
• 1 tbsp. chia seeds
  
• 2 tsp. baking soda
  
• 1/2 tsp. salt
  
• 3 eggs (or 9 tbsp. apple sauce)
  
• 1/4 cup coconut milk
  
• 1/4 cup coconut oil
  
• 1 tsp. apple cider vinegar 

Method

1. ​Preheat the oven to 350F (180C) and line a loaf tin with parchment or baking paper.
2. in a large mixing bowl, add almond meal, tapioca starch/arrowroot flour, flaxseed meal, rosemary, chia seeds, baking soda, and salt. Mix well.
   
3. In a separate bowl beat eggs, add coconut milk, coconut oil and apple cider vinegar. (Here's where you substitute the eggs for apple sauce if you want a vegan loaf.)
   
4. Add the wet ingredients to the dry and mix well.
   
5. Pour the mixture into the loaf tin and bake for a 30 minutes or until golden grown and a toothpick comes out clean when inserted.
   
6. Remove the bread from the oven and transfer to a wire rack.  Allow to cool before slicing.

Note: If using whole almonds, place the almonds in the food processor or high speed blender and process until it resembles a fine flour.

Tip: This bread will last 3-4 days in an airtight container.  Freeze leftover slices in a Tupperware container.