Paleo egg bread recipe

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!

 

Ingredients

-3/4 cup of coconut oil

-15 eggs

-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

Instructions

-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!