-    -  Big things have small beginnings

YIELDS: 1 loaf
PREP TIME: 10 minutes
COOK TIME: 80 minutes
CONTAINS: eggs, nuts

This caused my Facebook site to go into meltdown when I posted Nic’s Paleo bread. I wouldn’t recommend consuming this bread daily or in any large amounts especially if you are aiming to lose weight. It’s still a ‘filler’ as I like to call these items – as are those fancy Paleo breads on the market.

It’s interesting that we’ve become socially conditioned to believe we can’t live without ‘our daily bread’. We live in a society where supermarkets promote 85c bread to get people into their store and governments subsidise the wheat industry to get more of these addictive products out to the masses cheaper. Our health has never been worse, with obesity rates skyrocketing and diabetes, linked to overconsumption of starchy foods, is putting the greatest strain on the western economy.

Preheat the oven to 140°C.

Grease a 20 cm x 10 cm loaf tin and line the base and sides with baking paper.

Combine all the dry ingredients in a large bowl. Add the eggs, vinegar and olive oil and stir well.

Spoon the mixture into the prepared tin and spread out evenly.

Bake for 1 hour and 20 minutes, or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to cool a little in the tin before turning out onto a wire rack.


Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.

150 g almond meal sifted
50 g coconut flour sifted
6 tablespoons psyllium seed powder
1 tablespoons baking powder
3 pinch sea salt Himalayan salt
12 organic free-range eggs lightly beaten
1 1⁄2 tablespoons raw apple cider vinegar
120 mls extra virgin olive oil