Delicious Paleo Bread

Many of my clients cannot tolerate grains when they first come to see me. Their gut is inflamed, bloated and painful and they just cannot handle any grains – whether wholegrains or flour.
I am so grateful to Anna, one of my loveliest clients, for sharing this amazing, delicious paleo bread recipe with me.
It has fast become a breakfast favourite in my household. We like to top it with mashed avocado, sliced tomato and an ‘alfalfa cloud’ as my 3-year old calls it.
It is surprisingly moist for a Paleo bread. We make it in a shallow ovenproof dish, so the sliced are quite narrow but I’m sure it would work well as a sandwich bread if you double the quantities and used a proper bread mould.


  • 3/4C nut butter (you can use either ready made or make you own. Anna uses a¬†homemade ground almond mix or Brazil nut ground mix – using the grinder attachment of stick blender)
  • 5 eggs (for egg-free, you can use 5T chia seeds mixed with 3/4C water & left for 5mins to bind)
  • 1/4C coconut oil, melted
  • 1tsp apple cider vinegar
  • 1/4C ground flaxseed meal or LSA
  • 3T coconut flour
  • 1tsp baking soda


  • Turn oven on to 185C degrees.
  • In a large bowl use a hand beater to mix nut butter, eggs (or chia seed mix), coconut oil, honey (if adding) and vinegar.
  • In a separate bowl mix the flaxseed/LSA, coconut flour and baking soda.
  • Mix dry ingredients into wet mix.
  • Pour into greased (olive oil) loaf tin.
  • Bake 30-35mins until browned and cooked through. Allow to cool in tin for 10mins, then cool on rack.
  • Store in fridge for a week, or freeze. Serve from fridge, or toast & eat as is or add a spread.