Recipe: Paleo Garlic and Herb Bread (Healthy & Yeast Free!)

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I might not be paleo, but I really love paleo recipes! When it comes to sweet bread recipe, I've made quiteeee a few (Hello The BEST Healthy Paleo Banana Bread Recipe, Paleo Pumpkin Bread Recipe, Paleo Zucchini Bread Recipe, Paleo Carrot Cake Recipe, Paleo Chai Spiced Nut Bread Recipe, Paleo Carrot and Zucchini Bread Recipe, Healthy Paleo Chocolate Zucchini Bread Recipe and this Paleo Lemon Bread Recipe) - but whilst I love sweet recipes, I was in the mood for something savoury - and thus this Paleo Garlic and Herb Bread was created!

Perfect as a side dish or enjoyed as a snack or part of lunch on it's own or toasted and spread with butter, it's a loaf that's so easy to make and so full of flavour. Everyone will love it - even those skeptical about paleo recipes!

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It's also a recipe that's easy to tweak and make your own. Use your favourite herbs instead of my recommended ones, add in some olives for a mediterranean loaf - or if you're not paleo, mix through some grated parmesan cheese for a cheesy loaf. 

It's another recipe that will fill your home with delicious foodie smells and will have everyone thinking you're a domestic godess because "YOU MADE YOUR OWN BREAD?!". But it's secretly so much easier than they'd imagine because there's no yeast, no rising or resting - just mix, scoop and bake!

So let me share the recipe with you! >> 

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Easy Paleo Herb & Garlic Bread Recipe

makes one small loaf that's gluten free, grain free, low carb

paleo, dairy free, clean eating friendly, sugar free

1 1/2 cups (150g) almond meal/almond flour 

2 tbsp (15g) coconut flour 

2 tbsp (15g) ground flaxseed

3 tsp baking powder

1 tbsp chopped mixed herbs (I like to use fresh, but dried herbs work too!)*

2 tsp crushed garlic (about 2-3 cloves)

4 eggs 

1/4 cup (60g) unsweetened applesauce**

1/4 cup (50g) butter or coconut oil, melted

1 tsp apple cider vinegar

Pinch of salt

• Preheat your oven to 180C/355F. 
• Line a small loaf tin (I use this pan) with baking paper and set aside.
• Add all of your ingredients to a bowl and mix until just combined.
• Pour your mix into your prepared loaf tin and flatten out the top.
• Bake your loaf for 25-30 minutes or until your loaf is cooked through (if it's browning too much on top, place a piece of foil on top and continue baking until it's cooked through). 
• Once your bread is cooked through, allow it to cool slightly before removing your loaf from the tin and placing onto a wire rack.
• Enjoy warm or leave to cool before placing in an airtight container and storing in the fridge for 2-3 days. This loaf also freezes really well in slices or as a full loaf to defrost and enjoy later.
• Eat it as is, toast it and spread it with butter, use it as a crouton alternative or sandwich bread - the possibilities are endless!

Notes:

• *I like to use a mix of parsley, basil and oregano but you can use whatever you like best! Rosemary is also a delicious addition!
• **You can also used pumpkin puree or pureed sweet potatoes
• If you're not paleo, feel free to add in some cheese! We love making this into a cheesy loaf by adding 1/4-1/2 cup parmesan cheese into the mix. 

But tell me,

Are you a paleo bread fan?
And what's your ULTIMATE bread look like? 

I love sourdough bread - but I also love breads with different flavour additions - and I think it's because, when we were kids, my Mum would always buy a garlic and herb pull apart loaf whenever we had friends over for a barbecue 😛

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