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Rosemary Flax paleo Bread

Rosemary Flax paleo Bread


There’s just something about a hot, buttery piece of toast that’s so comforting and delicious and very difficult to match. Ever since I went paleo I miss bread the most and even on cheat days it’s my go to meal (yes meal, because I have a minimum of four slices!) – I’ve been experimenting with different recipes to recreate paleo bread but most of the time it just ends up tasting like cake. This is the closest I’ve managed and I had it for dinner the other night, toasted and with eggs and it was uber scrumptious! Also, its really easy to make and only takes 45 minutes to have ready.



  • 4 eggs
  • 1/4 cup of melted coconut oil
  • 1/4 cup of coconut milk
  • 1 teaspoon dried and ground rosemary
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3/4 cup of ground dried coconut (you can use a coffee grinder to do this so you’re left with a fine flour like powder)
  • 1/3 cup flaxmeal

The magic steps

  1. preheat the oven to 180 degrees C
  2. In a food processor mix eggs, coconut oil, coconut milk and rosemary until smooth
  3. Add the flax meal, baking soda and sea salt and mix well
  4. add the coconut powder and mix till well combined. the mixture will be quite thick.
  5. pour into a lined loaf tin and bake in the oven for 45 minutes or until an inserted knife comes out clean

<strong>Go ahead make this – #thefitfabfoodie on instagram so I can see your pictures!</strong>

Happy Baking


About the author

Meera Vadgama

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