Lee-Anne’s Caveman Breakfast Bread

Paleo Caveman Bread

This is a great, simple recipe for those who wish to be gluten-free but have an option of bread or toast. It has a high level of protein which is important to keep you full and manage sugar cravings. Is very filling and tasty and can be frozen if desired. Serve with eggs or mix salmon and lemon juice with some avocado and use as a topping
on your bread.

Prep Time 10-15 minutes Cook Time 45 minutes


3 cups almond meal
4 tablespoons coconut flour
½ cup flaxseed meal
2 tablespoons of chopped walnuts
½ tsp. sea salt
1 ½ tsp. baking soda
8 free range eggs
½ cup coconut oil
2 tablespoons vinegar apple cider


Place almond meal, coconut flour, flaxseed meal, salt and baking soda in a food processor or large mixing bowl and pulse/ mix ingredients together.
Add in eggs, blue coconut oil, walnuts, seeds and vinegar until well combines.
Pour mixture into a greased loaf tin (we use coconut oil to grease).
Bake in a moderate over for 45 minutes.
Cool and serve.



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