Have a lot of extra eggs and not sure what to do with them? Make egg bread! It’s gluten free and paleo, freezes well, is full of protein and tastes great!
I got this recipe from a paleo cook book called Family Food By Pete Evans.
This is a great recipe to make if you have chickens and have a lot of extra eggs, or if you want a super tasty bread without the gluten! If you can handle gluten check out my recipe for super easy sourdough!
-3/4 cup of coconut oil
-1/2 cup flaxseed meal
-1/2 cup coconut flour
-3/4 teaspoon baking powder
-3/4 teaspoon garlic powder
-3/4 teaspoon sea salt
-3/4 teaspoon cracked black pepper
-Preheat oven to 180 degrees Celsius and line a 22cm x 12cm loaf tine with baking paper
-Place coconut oil and 10 of the eggs in a large bowl and beat with an electric mixer on high for 2-3 min. I don’t have an electric mixer so I get whisk and attempt to beat it as hard as I can for as long as possible which probably isn’t 2 minutes. The more air you add in, the fluffier it will be.
-Add the flax meal, coconut flour, baking powder, garlic powder and salt and pepper. Beat for another 2 minutes. Work those muscles!
-Add the remaining 5 eggs while beating the mixture on high or as fast as your arms will let you.
-Pour the mixture into the lined loaf tin and bake the bread for 30 minutes to an hour, or until a skewer inserted into the middle comes out clean, this is usually an hour for me although the recipe says 30 min.
-Enjoy! The remaining bread will keep in the fridge for up to a week, or 3 months in the freezer.
If you make this recipe let me know in the comments below!