This super easy savoury paleo bread loaf can be baked with no tin. It lasts well and freezes beauifully so you don’t have to eat it all at once.
Dry ingredient mix
- 1 +1/4 cup almond meal
- 1/2 cup linseed/flax meal
- 1/2 cup cassava flour
- 1 teaspoon baking soda (bicarb soda)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon mixed herbs
- 1/2 teaspoon sea salt
- 4 eggs
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 tablespoon apple cider vinegar
- Preheat the oven to 170 C / 340 F.
- Combine the dry mix ingredients in a large bowl. Whisk the wet ingredient in another bowl. Combine the two together and mix really well with a fork so that all the ingredients are well integrated.
- Place a piece of parchment paper on a flat baking tray and grease it lightly with olive oil or coconut oil. Scoop out the bread mixture in one big lump and place in the middle. Wet your hands slightly and shape the lump into an oval loaf. Flatten it slightly or keep it taller if you want a taller loaf of bread.
- Make sure the mixture is nice and tight. Place in the oven and bake for 35 minutes. I put a few knife slits across but you don’t really need to. I found the bread cracked at the sides slightly at the start as the loaf started to grow but it stopped and baked nicely after that.
- The loaf will rise a bit but will be denser than regular bread or yeast-based loaves due to the flours used. But, the texture is very pleasant and the loaf has a lovely, savoury flavour. It’s a great substitute.
- Remove from the oven and let it cool down on a rack.
- You can slice it and freeze a few pieces for later. Otherwise, keep under a towel or in the fridge.