Paleo Fennel Seed Bread
I love having a fall back paleo bread for those lazy Sunday’s when all I want is a big plate of poachies on toast. Let’s face it, an eggy breakie is just not the same without something to mop up the yolk!
The fennel in this bread gives it a warming component that is great for digestion.
- 1 cup almond meal
- ¾ cup flax meal (also known as linseed meal)
- pinch of salt
- ½ tsp baking soda
- ½ tsp baking powder
- 3 free range eggs, at room temperature
- 2 Tbls coconut oil, melted
- ¼ cup water
- 1 tsp honey or maple syrup
- 1-2 Tbls whole fennel seeds
Preparation
1. Preheat over at 180C (350 F). Grease a 23 x 13 cm loaf tin or French stick tin as seen below. Line with baking paper.
2. In a large bowl combine almond meal, flax meal, salt, baking powder, baking soda and fennel seeds.
3. Make a well in the center and add eggs, water and honey. Add the melted coconut oil last as it will turn solid on contact with the cool mix. Whisk together immediately to allow even distribution.
4. Pour into desired loaf tin.
– Regular 23 x 13 cm loaf tin: bake for 30-35 minutes – using loaf tin.
– French stick loaf tin: this batter will make 2 medium loaves or one longer loaf and bake for 25 minutes.
5. Cool on a wire rack before serving.
Serving suggestions: The fennel in this bread gives it a savoury flavour that makes it great with soup (try my carrot, ginger & coconut soup) or as a sandwich.