Paleo Fluffy Bread, A Grain-Free, Wheat-Tasting Sandwich Base

So I have been very neglectful over the past week. Angel and I went to Louisville KY (I had work), and then we went home to see my parents in Indiana. We had a great time going to wineries and we went up in the arch in St. Louis. It really was too short!!

Nevertheless, I left you all hanging and did not post once when I was gone. Bad Meghan! So to make up for it, I’m posting something VERY special. This is a recipe that you are really going to love. It’s for bread. And no, not something that is bread-like – this is honest to God, bread. You can eat a sandwich on it. You can toast it. You can put olive oil on it and pop it in the oven and make crudités. It’s a darker variety – similar to a wheat bread (if you’d like to compare).

Fluffy Paleo Bread

For Crostini:

1/3 cup Arrowroot Powder

¼ cup Golden Flaxseed Meal*

1 Egg

1 Egg White

1 Tbsp Walnut Oil

½ tsp Sea Salt

1 tsp Baking Powder

½ tsp Cider Vinegar

Coconut Oil Spray (or other oil will do – for the tins/pan)

For Bread Loaf-sized:

1 ½ cup Arrowroot Powder

1 cup Golden Flaxseed Meal*

4 Eggs

4 Egg Whites

4 Tbsp Walnut Oil

2 tsp Sea Salt

4 tsp Baking Powder

2 tsp Cider Vinegar

Coconut Oil Spray (or other oil will do – for the tins/pan

Preheat the oven to 350 degrees Fahrenheit.

Combine all dry ingredients. Then mix the wet and add to the dry until thoroughly incorporated. Spray or rub your muffin tins or bread loaf pan down with the oil. Bake the muffins for 20-25 minutes or until a toothpick comes out clean. (For the loaf, should be about 30-35 minutes).

Try this in the toaster with our Apple Cilantro Jam or as a BLT!