I love this paleo almond bread because I can pack extra protein in it, and it’s super easy to grab on the go. I load mine up with extra collagen, and I actually freeze it and then take it with me when I travel cross country. It’s super easy to make – just put everything in a food processor. You can bake it as a loaf, or as muffins, or mini loaves. I have added in assorted herbs, leafy greens, extra collagen, and even chlorella, to make it green for St. Patty’s Day.
Seriously versatile, seriously nutritious, seriously delicious.
PS – At my last breads class, we served this one with my favorite macadamia pecorino pesto, pea shoots, and sumac.
- Pulse the dry ingredients in a food processor
- Add the wet ingredients and pulse until blended
- Spray a loaf pan with coconut oil, and pour the batter in.
- Bake at 350 for 25 minutes
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