While bread and Paleo don’t really go together, every once in a while toast just sounds good. Here’s a recipe for those times that you want a comforting slice of toast but without the irritation of gluten-containing bread. It won’t taste like the Wonder bread of your youth, but it still gets the job done. This works well to make a sandwich or a tasty snack with almond butter and bananas for the kids!

Ingredients

  • 3½ cups (500 g) almond flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 large eggs
  • 1 tablespoon honey (optional)
  • ¾ teaspoon apple cider vinegar

Directions

  1. 1. Preheat oven to 300°F (150°C).
  2. Combine all the dry ingredients.
  3. In a separate bowl, whisk the eggs, and then add in the honey and apple cider vinegar.
  4. Pour the batter into a well greased loaf pan.
  5. Bake at 300 degrees for 45 minutes or so, or until bread is golden brown and a wooden skewer comes out clean when inserted.
  6. Allow loaf to cool for 10 minutes, then carefully remove the loaf from the pan and allow to cool.


Julie & Charles Mayfield are avid home cooks, gardeners and co-owners of BTB CrossFit Vinings. The Mayfields are passionate about educating people on how to implement a paleo lifestyle, and have helped guide people on their paleo paths through the very successful and life-changing BTB paleo challenges. When not cooking up a storm, working in their garden or preparing for the release of their book, Paleo Comfort Foods (on sale now!), Julie works at the American Cancer Society, Charles as a Certified Financial Planner, and both are active volunteers with Camp Sunshine and Jerusalem House, respectively. And their dogs