Bread has been (and always will be) my favorite food group! Growing up, it wasn’t at all uncommon for me to eat pieces of white bread, straight out of the bag. I loved hitting up bakeries, eating pastries and getting bread & butter, before dinner.
Since going gluten (and dairy)-free, I’ve had to learn to change things a bit, because let’s be honest, most gluten-free bread isn’t that good. I have found a favorite gf bread (Thuro Bread). It’s sourdough (awesome, right?!) and made with minimal ingredients.
While I do love eating bread, I definitely do notice my body appreciating when I don’t consume as many grains, and so grain-free bread was something I had been on the lookout for. The unfortunate thing? Most grain-free/paleo recipes use eggs, and my body doesn’t like eggs either.
After a LOT of trial and error, I’m super excited to announce that I made a homemade grain-free, dairy-free, EGG-free bread, and damn, does it taste good (at least, in my opinion)! The cool thing, also, is that it’s filling (in the right way), and filled with lots of fiber, too!
1/2 cup almond flour
1/2 cup coconut flour
1/2 cup pumpkin seeds
1/2 cup slivered almonds
1/2 cup flaxseed
1/2 cup chia seeds
1/2 cup psyllium husk
1/2 cup tahini
1/2 cup + 2 TBSP melted coconut oil
2 TBSP honey
2.5 cups water
1 tsp salt
Preheat oven to 350 degrees, lining a bread pan (8.5" L x 4.5" W x 4.75" H) with parchment paper
Mix all dry ingredients together, then adding in wet and stirring until fully-combined
Scoop into lined bread pan (mixture should be moist, but not runny)
Bake for one hour, and maaaaybe five minutes. Toothpick-check after the hour is up.
Let cool, and enjoy! The leftovers can be stored in the fridge for up to a week, or cut and freeze to enjoy whenever!
This bread has a slight sweet taste, and is perfect for sandwiches, avocado toast, slathering nut butter on top, or honestly, just eating warmed up, by itself! I’m so interested to know what you think, so please let me know, if you try it!