Remember my GLUTEN FREE VEGAN SEED BREAD? And how I wanted to make it Paleo? I am soooooo happy to share that I finally tried to convert the recipe and it worked! Perfectly! I am so excited! It tastes almost exactly the same as the original bread and has a very similar texture. If you are on a restricted diet or eat paleo, this bread will knock your socks off! Disclaimer: it is not intended to be a sandwich-y bread. It is thick and best eaten plain (so yummy!) or toasted and topped with delicious grass-fed butter. The best part is that it's probably the easiest bread you'll ever make! Give it a try!
The Life-Changing Loaf of Bread Paleo-ized
(Grain free, Vegan)
Makes 1 loaf, adapted from My New Roots
1 cup sunflower seeds
1/2 cup hemp seeds OR flax seeds
1/2 cup chopped hazelnuts OR almonds
1/2 cup finely shredded unsweetened coconut
1 cup blanched almond flour
2 tablespoons chia seeds
4 tablespoons whole psyllium seed husks (or 3 tablespoons if using powdered)
1 teaspoon Real salt
3 tablespoons olive oil
1 - 1 1/2 cups filtered water
handful of sesame seeds
Combine all of the dry ingredients in a bowl and mix with a fork. Next, add oil and 1 cup water to the dry ingredients and stir well. Add more water, if needed, until the dough is thick but easy to stir. Line a loaf pan with parchment paper (don't skip this step!) then pour the bread batter into the lined loaf pan. Press down with a spatula to smooth out the batter and flatten the top. Sprinkle with sesame seeds. Let the bread sit on the counter for 1-2 hours. Place the loaf pan in a preheated 350 degree oven and bake for 20 minutes. After 20 minutes, remove the bread from the pan and place it directly on the rack (while still sitting on the parchment paper). Continue baking the bread for another 40 minutes (60 minutes total). The bread is done when it is golden brown and aromatic. Cool completely before slicing. Enjoy!