Best Paleo Bread Ever by Mia Rigden

Yield: 8-10 Slices
Make all your avocado toast, peanut butter and banana, and runny egg yolk dreams come true with this super simple, delicious grain free bread recipe. I like to top mine with a heaping sprinkle of everything bagel spice or some sunflower and pumpkin seeds, but that’s just me. The options are endless. You do you. This bread is also RASA Challenge approved. Whoop whoop!



  1. Preheat the oven to 350°F, and generously grease a 9 inch loaf pan with ghee.
  2. Mix the almond flour, flax, coconut flour, salt, baking soda and sesame seeds in medium sized bowl, and whisk to combine. Next, add all of the wet ingredients, eggs, ghee (melted) and apple cider vinegar into a high speed blender and blend until frothy.
  3. Fold the egg mixture into the dry ingredients and mix until fully combined. Pour into a loaf pan, and give it a couple good taps on the counter to settle and ensure there aren’t any bubbles in the dough. Generously top with everything bagel spice or a sprinkle of maldon sea salt, and bake for 45-50 minutes, or until a cake tester or knife comes out clean.
  4. * Can sub ghee with coconut oil or regular butter, but I like ghee.