Slice of Paleo Bread


  • 1 ½ cups almond butter
  • 12 organic pastured eggs
  • 1/2 cup coconut oil, melted
  • 2 tbsp apple cider vinegar
  • 1/2 cup ground golden flax
  • 6 tbsp coconut flour
  • 2 tsp baking soda
  • 1 tsp sea salt
  • 2 tbsp organic maple syrup


  1. Preheat oven to 350°F. Line an 8 x 5 x 3 inch loaf pan with parchment, grease well with coconut oil or avocado oil spray.
  2. In a large bowl, blend the almond butter, eggs, coconut oil and apple cider vinegar with an immersion blender.
  3. In a separate bowl, combine the flax, coconut flour, baking soda and sea salt.
  4. Mix the dry into the wet, pour into the greased and lined loaf pan.
Image of bread mix, poured into pan.
like this
  1. Bake for 60-70 minutes.
  2. Remove from oven and allow to cool in pan 10 minutes. Remove from pan by pulling up on the parchment. Set on wire rack to cool completely.
Paleo bread on wire rack
  1. Wrap in parchment paper and store in an airtight container at room temperature for 3-4 days, in the fridge for 7-10 days.

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