Sun Dried Tomato Bread

Sun Dried Tomato Bread

On my continuing quest to create delicious paleo breads and foods I often experiment with somewhat random things in my recipes. One day I had an idea to make a savory option for my bread. I had a jar of sun dried tomatoes in olive oil, that’s paleo right?! So I threw that into my basic bread recipe and out came the most delicious version of the bread!

Start with the Basic Bread Recipe, but instead of using coconut oil, use olive oil, add half a jar of sun dried tomatoes and the oil in it – 4 oz, I also added about a tsp of thyme and some garlic powder – about a tsp.

Sun dried tomato bread
1.25 cups almond flour
.5 cup coconut flour
.25 cup flax meal
.5 tsp baking soda
.25 cup almond butter
.25 cup sun dried tomatoes (can chop up or leave whole)
5 eggs
3 Tbsp olive oil
.25 tsp sea salt
.25 tsp garlic salt
.5 tbsp garlic powder or 2 roasted garlic cloves (chop cloves)
.5 cup high fat coconut milk
1 Tbsp Apple Cider Vinegar

Can also add thyme, rosemary, oregano and any other savory spices and herbs.

Mix everything together in a food processor. Put in a loaf pan or it also cooks well in an 8×8 cake pan. Line with parchment or grease generously. I’ll probably start using parchment baking inserts for this.

Bake at 350 degrees for 30 minutes.
Check with a butter knife through center. If comes out clean. It’s done, if not continue at 5 minute intervals.

Shoots. Lemme know how you like.


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