Paleo Homemade Bread with Red Pepper Spread
Discover paleo perfection with this Homemade Bread with Red Pepper Spread recipe—an irresistible combination of wholesome ingredients and bold flavors! Made with nutrient-rich almond and coconut flours, this grain-free bread boasts a soft, moist texture that's perfect for any clean-eating lifestyle. The loaf is lightly sweetened with honey and enriched with olive oil, making it both hearty and satisfying. Paired with a vibrant roasted red pepper spread, featuring garlic, lemon juice, and a touch of spice from black pepper, this duo is ideal for breakfast, brunch, or snacking. Ready in under an hour, this paleo bread is easy to make and packed with flavor—a true crowd-pleaser for gluten-free and paleo diets alike.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 5 large Eggs
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Honey
- 0.25 cup Olive oil
- 1 cup Roasted red peppers
- 2 Garlic cloves
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it with coconut oil.
In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Mix these dry ingredients thoroughly.
In another bowl, whisk together the eggs, apple cider vinegar, honey, and olive oil until well combined.
Add the wet ingredients to the dry ingredients and stir until a thick batter forms. Ensure there are no lumps.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Place the loaf pan in the preheated oven and bake for 30-40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
While the bread is baking, prepare the red pepper spread. Combine roasted red peppers, garlic cloves, olive oil, lemon juice, salt, and black pepper in a food processor.
Blend the ingredients until smooth. Adjust the seasoning to taste.
Once the bread is baked, let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice the bread and serve with the red pepper spread.
Nutrition Facts
Calories |
2476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.3 g | 267% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 3421 mg | 149% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 28.0 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 610 mg | 47% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 951 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
