‘The best thing since sliced bread…’, said no gluten free foodie ever.

I’ve learnt to live without bread and I don’t really miss it. I could buy the gluten free options, but they’re just so expensive and as I rarely eat it, it just goes off quick! But every now and then I will fancy some bread, so usually I’ll make my go to banana bread which I love. But this time I wanted to try something a bit different.

I received some amazing coconut and almond flour from Sukrin – raw, organic, fat reduced and gluten free, I couldn’t wait to start baking once I received these! I’ve tried baking with many gluten free flours before but the texture was usually crumbly and tough.

This ‘paleo bread’ is better than banana bread; its soft, nutty and holds together better.

Ingredients

• 1 tbsp of coconut oil

• 2 cups of ground almonds

• 1/3 cup of Sukrin coconut flour

• 2 tbsp of flaxseeds

• 1 tbsp of chia seeds

• 1/4 tsp of salt

• 1 tsp of baking powder

• 3 eggs

• 1 tbsp of honey/agave

• 180 ml of water