Almond & Linseed Paleo Bread

An easy, grain free, dairy free, yeast free bread that freezes well, and tastes great plain or toasted


  • 80g linseeds
  • 120g activated almonds (or 140g blanched almonds)
  • 1/2 tsp bicarbonate soda
  • 1 tsp fine sea salt
  • 12 large eggs
  • 180g coconut oil (or ghee, or a mixture of both)
  • 80g raw cauliflower florets


  1. Preheat oven to 180C (fan forced), and line a large loaf tin with baking paper.
  2. Place the linseeds into the Thermomix bowl and mill 15 sec/speed 9.
  3. Add almonds, bicarb soda and salt, and mill 10 sec/speed 8. Remove to a bowl and set aside.
  4. Crack eggs into Thermomix bowl and add coconut oil (and/or ghee) and cauliflower florets. Blend 4 mins/speed 6.
  5. Return the almond mixture to the bowl and mix 10 sec/speed 5.
  6. Pour batter into the lined loaf tin - it will be very runny. Fill loaf tin to 1cm below rim.
  7. Place carefully into hot oven and cook approx 50 mins, or until a skewer inserted into centre of the bread comes out clean.
  8. Cool, and store in a bag or container in the fridge, slicing as needed.

This recipe has been kindly shared by Quirky Cooking from:

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