Making a savory paleo bread is tricky. I’ve found this to be a great versatile recipe that is very forgiving and never disappoints.
2 Standard Loaf Pans
8 egg whites
3.5 C almond meal
1.5 C arrowroot flour
1 tsp salt
1 tsp baking soda
¼ C honey
2 tsp cider vinegar
1 C sunflower seeds
Sunflower Seed Raisin (add 1 c golden raisins)
Rosemary Garlic (add 3 tbsp dried rosemary and 2 tbsp garlic powder)
Cinnamon Raisin (add 3 tbsp cinnamon and 1 c golden raisins)
Pre-heat oven to 350.
Combine all dry ingredients.
In stand mixer (or with a hand mixer) whish egg whites to stiff peaks.
In stand mixer (or with a hand mixer) whisk together whole eggs on medium high for 5 minutes.
Add honey and vinegar to whole eggs and mix 1 minute.
Add dry ingredients to whole egg mixture and mix until well incorporated.
Fold egg white and sesame seeds into whole egg mixture.
Pour into parchment lined loaf pans.
Bake for 35-40 minutes (until toothpick inserted comes out clean).
These breads also make awesome croutons!