PALEO INCA SUPER BREAD - vegetarian friendly

INCA SUPER BREAD

Ever since I turned paleo about five years ago, all I ever hear is; have you got any good bread recipes, and not the sweet kind like most of them are. Of the savory bread kind. Well that used to bother me too because I could never find a recipe that I liked for starters, but also a recipe that tasted like real bread.


For me real bread tastes like tradition Czech rye bread and if I can find a bread that's close to it, I'm happy. My bread recipe is something between the traditional European sour dough rye and a heavy wholemeal, but I can vouch that it tastes like a proper bread.


This one I am very proud of because it took me a long time to perfect it to make it just right. It is wonderful raw as a sandwich, but even better toasted with butter or avocado for breakfast. Definitely one of my favourite creations to date.

To keep up to date, feel free to join my Facebook Paleo group https://www.facebook.com/groups/paleovegetarianvegan/?ref=bookmarks

INGREDIENTS

-1/2 cup of butter, olive oil or coconut oil

-3/4 cup of water

-1 tablespoon of Himalayan salt

-3/4 cup of tapioca flour

-1/2 cup of coconut flour

-1/4 cup maca powder

-1/4 cup of chia seeds

-1/4 cup of flaxseed

-Tablespoon of dried chili flakes (optional)

-2 large eggs

-Italian seasoning

-1 tablespoon of baking powder

-2 tablespoon of crushed garlic

METHOD

*preheat over at 175 celcius or 350 Fahrenheit

*in a saucepan bring the butter or oil, water and salt to the book and set aside for five mins

*stir in the tapioca and garlic into the wet mixture

*add the season and 2 eggs and stir through

*mix in the coconut flour, maca powder, flaxseed, chia seeds, baking powder and chili powder

*add some extra coconut flour onto your chopping board and empty the mixture on it to knead it all together to make a bread bun (this is quite a dry mixture so if you have a bread tin that's already Teflon, you won't need to butter the sides.

*bake for around 45 mins

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