What an incredible weekend! This is that time of year in Seattle when the sun finally starts to shine, for the first time since September. Everyone goes crazy – there are car accidents, mobs everywhere, and long ferry lines. We hit the beach – it’s still a little too windy and cold for the crowds, but for our family, it’s just right for toddler running, driftwood house building and lots of burying feet in the sand.
For breakfast on Saturday morning, I made my easy weekday pancakes, piled high with banana slices and drips of almond butter. So amazing!
And then we did this:
When we got home, I decided to make some paleo-friendly bread, from Elana’s Pantry. I normally don’t like coconut flour very much, but this bread turned out really, really well. It’s nice and firm and would probably make a great sandwich bread, but as you can see from my picture – I used a wide pan, so my bread turned out a little short and wide :). It’s also a little oily from the coconut oil, which you could probably reduce if that bothers you, but I think it makes it even more delicious (since it tastes like freshly buttered bread).
1 ½ cups blanched almond flour
2 tablespoons coconut flour
¼ cup golden flaxseed meal
¼ teaspoon celtic sea salt
1 ½ teaspoons baking soda
¼ cup coconut oil
1 tablespoon honey
1 tablespoon apple cider vinegar
1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor. Pulse ingredients together
2. Pulse in eggs, oil, honey and vinegar (do it in this order, because otherwise the baking soda and vinegar will react right away)
3. Pour batter into a greased 7.5″ x 3.5″ pan
4. Bake at 350° for 30-45 (I had to bake for 45) minutes, then Cool and serve