2 cups of almond flour
5 eggs (6 if you want extra fluffy)
1/3 Mt. Elephant Hemp Oil
1 tsp of apple cider vinegar
1/2 tsp of sea salt
dash of black pepper
1/2 tsp of garlic powder
1-2 tsp of Mt. Elephant Hemp Seeds (plus extra for topping)
3 to 4 tbsp of tapioca flour
1/2 tsp of baking soda
1/4 cup of Mt. Elephant Hemp Flour
Preheat oven to 180 degrees. Grease a 9×5 bread pan or line with parchment paper.
Set aside. For higher rising bread, use an 8×4 pan.
In a small bowl, whisk your eggs, Hemp Oil and vinegar.In another bowl, combine your flours, Hemp Seeds, and seasonings.
Add your wet ingredients to dry ingredients and mix thoroughly.
Pour batter into a greased pan and top with additional Hemp Seeds.
Bake covered for 20 minutes. Then uncover and continue to bake for additional 15-20 more or golden and a knife in the centre comes out clean.
Should be around 35-45 minutes altogether depending on your oven.
If you used 8×4 or are baking at higher elevation, you might need to bake longer.
Remove from the oven and allow to cool.
Wrap the paleo bread in foil or plastic wrap, slice and store in a container.
Keeps well in the fridge for up to 7 days or freezer for up to 3 months.