Paleo bread recipe inspired by Erewhon natural foods market in Los Angeles. Nutty, dense, moist, and so satisfying. This grain-free paleo bread uses almond meal and coconut flour for a hearty texture and tasty crumb, and can be made without added sugar if that’s your jam! Best paleo bread recipe ever…in my humble opinion.
A couple months ago, I spent a few days in Los Angeles to celebrate our brother’s graduation from college. (He majored in Astronautical Engineering, no big deal.) It was a trip filled with a lot of great foods. But one of the highlights for me was the half loaf of paleo bread I bought from Erewhon, a natural foods market introduced to me through the Instagram feeds of @ShutTheKaleUp and @RachelsGoodEats. They showed snaps of a dense, hearty, nutty-looking bread slathered in nut butter, avocado, smoked salmon, hummus, fried eggs….you name it. And it all looked HEAVENLY.
I love a ridiculously over-the-top health food store, so I penciled in a visit to Erewhon during my time in LA. We spent – no joke – a full hour browsing the small market, a good 25 minutes of that just looking at the wall of drinks. There was activated charcoal lemonade, more varieties of kombucha than you could count, and just about every possible variation of non-dairy milk concoctions. It was overwhelming. We wanted to each pick something out to try, but it took us some sweet time to make up our minds. We also went home with some fancy low-sugar chocolates and, of course, a half loaf of Erewhon paleo bread.
As vulnerable as I am to falling under the spell of influencers (especially the food-related kind), I also know that it’s easy for things you see on Instagram to appear better than they are. I’m happy to say that the Erewhon paleo bread loved up to my expectations. It’s dense, nutty, moist, tender, and so, so satisfying. If I lived in LA, I would be in great danger of making it a weekly purchase – which would be bad for my wallet, since it costs something like $8 per half loaf. Yikes.
Fortunately for my wallet, I do not live in LA. So I took a photo of the ingredients label and set out to replicate it at home so I could make Erewhon-style paleo bread whenever I wanted in the comfort of my home.
If you follow us on Instagram, you might remember seeing me post on Stories a couple weeks ago about going through multiple rounds of testing for this paleo bread recipe. In total, I made 5 loaves before I was completely happy with the result. None of the first four loaves tasted bad (they’re all sitting in my freezer, waiting for their turn to be consumed), but they just weren’t quite right.
But eventually I got there! This paleo bread is made with almond meal, flaxseed meal, and coconut flour for the ultimate hearty-but-tender texture. The bread is dense, but moist. The almond and flaxseed meal gives it a nutty flavor that delights my nut-butter-loving tastebuds. And it’s full of healthy fats, so it keeps you full for hours – perfect for a healthy breakfast or a snack that will fuel you through that afternoon slump before dinner.
This paleo bread is delicious by itself, but I especially love topping it with nut butter, chia seed jelly, a dollop of plain greek yogurt, or all three at once. I also used it to make paleo bread french toast, which you’ll see soon in an upcoming post! Oh – and if you leave out the honey (there’s only 1 tablespoon), this recipe is 100% added sugar free.
Prep Time:
Yield:
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PinIngredients
Paleo Bread
- 1 ½ cups almond meal
- ¼ cup flaxseed meal
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 5 large eggs
- ¼ cup coconut oil, solid
- 1 tablespoon honey (optional)
- ½ tablespoon apple cider vinegar
Instructions
Make the paleo bread:
- Preheat oven to 350 degrees fahrenheit.
- Add dry ingredients to a small bowl and whisk to combine. Set aside.
- In a food processor, blend solid coconut oil and eggs on medium speed until well combined.
- Add remaining wet ingredients and blend until well combined.
- Shake in the dry ingredients and pulse until mixture just comes together. Don’t over blend.
- Pour into a 7.5 x 3 baking tin and bake for 30-35 minutes until top is golden brown and feels sturdy when pressed.
