I think this might be my most-requested recipe on my page! I guess you all love carbs about as much as I do…they are sheer comfort aren’t they? It make sense that it’s what we crave when we are sick or pregnant : there is something so homespun about a good loaf of bread. The smell alone just feels like home and family.
This recipe is unique in the fact that it’s not loaded with refined flours – quite the opposite – it actually has TONS of protein! It is extremely dense and freezes like a dream (more on that below).
My kids are the ultimate food critics, and this is their favorite sandwich bread I make. They most enjoy it with a slathering of almond butter and fresh jam. And another great thing about it? It’s nut-free! So many schools nowadays eliminate nuts from the classroom, and that can be limiting if you eat grain-free. This bread is lunchbox-friendly!
Preheat oven to 350 degrees. Blend all wet ingredients plus the chia seeds in a food processor (if you don’t own one, try a high-powered blender and blend on a lower setting). In a separate bowl, combine the baking soda and pink salt. Slowly add into the wet, pulsing to blend gently (I usually do this about 3-4x) and let the mixture sit for 5 minutes. I like to let it sit because the chia seeds will expand and the coconut flour will absorb.
Generously spray a 1.5 qt loaf pan with oil. Pour in the mixture and bake for 35-40 minutes.
Important notes: 1) With pretty much all of my paleo breads, I store them in the fridge so they stay fresh for a couple extra days. 2) If you don’t think you’ll devour the loaf within a few days, you can freeze half of it! I pre-slice mine and freeze it, wrapping them about 2-3 slices at a time so that I can grab them and serve up breakfast slices when I wish. Because the bread is dense, it tastes just as good once it is toasted from being previously frozen!