Paleo Hemp Bread.

This recipe has been in development and refinement for quite some time now, and I am so excited to share it with you all. Creating a grain-free alternative that is light and fluffy, rich in protein and nourishing fats, and keeps you satiated until your next meal.

Hemp flour is a complete protein, providing all essential amino acids required by the body. Additionally, being abundant in omega-3 and omega-6 fatty acids, promoting heart health and reducing inflammation. Almond flour works beautifully in synergy by supplying a dose of vitamin E, an antioxidant that helps protect cells from oxidative damage. Coconut flour is high in such in insoluble fibre, aiding digestion, reducing the risk of constipation, and promoting satiation.

Ingredients:

• 1 cup hemp flour (I use Hemp Foods Australia)

• 1/2 cup almond meal

• 1/4 cup coconut flour

• 1/4 cup tapioca flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 pasture raised, organic eggs

• 1/2 cup milk (biodynamic/organic where possible)

• 2 tablespoons apple cider vinegar

• 2 tablespoons extra virgin olive oil

Method:

1. Preheat your oven to 180c. Prepare loaf pan or line it with parchment paper for easy removal.

2. In a mixing bowl, whisk together the hemp flour, almond meal, coconut flour, tapioca flour, baking soda, and salt.

3. In a separate bowl, whisk together the eggs, milk, apple cider vinegar, and olive oil.

4. Pour the wet ingredients into the bowl with the dry ingredients. Stir until the mixture is well combined and a thick batter forms. If the batter seems too thick, you can add a little more milk, one tablespoon at a time, to reach the desired consistency.

5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

6. Bake in the preheated oven for 35-40 minutes or until the bread is firm to the touch and a toothpick inserted into the centre comes out clean. Baking times may vary, so keep an eye on it.

7. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

8. Slice and enjoy! Keeps in the fridge for 1 week.