Anti-Inflammatory Breakfast Bread
This recipe was slightly adapted from Jenny Carr’s cookbook, Peace of Cake. It is free from grains, gluten, and dairy, and rich in healthy fats like coconut oil, fresh ground almond butter, and milled flaxseeds. A perfect bread to keep your blood sugar in check! Enjoy! 1 Earthfood per serving: ♥
Servings Prep Time
12slices 10minutes
Cook Time
Servings Prep Time
12slices 10minutes
Cook Time
  • 3/4 cup fresh ground almond butter
  • 6 organic free-range eggsI like Pete & Gerry’s
  • 1/4 cup unrefined coconut oil
  • 1/2 tsp. Bragg Apple Cider Vinegar
  • 1/4cup fresh ground flaxseeds
  • 3tbsp. coconut flour
  • 1 tsp. baking soda
  • 1/2 tsp. Sea salt
  • 1tsp. ground cinnamon
  • 2tbsp. raw honey (optional)
  1. Preheat oven to 350 degrees. Line an 8-inch by 4-inch loaf pan with parchment paper and grease the parchment paper with coconut oil.
  2. Combine all ingredients in blender and blend until eggs get frothy (about 20-30 seconds).
  3. Bake for 35-40 minutes or until golden brown.
  4. Remove from oven and allow to cool in pan for 10 minutes. Then remove bread from pan by pulling up on the parchment paper. Set on wire rack to cool until room temperature.
  5. Slice into 10-12 slices and store in sealed container in your refrigerator. Top with fresh ground almond butter or mashed avocado. You could also use as a sandwich bread!