When Jeff & I were in Ventura, California we were able to spend some time with Jill and Ron Morris from Jilz Gluten Free and when I asked Jill if I could share her fabulous bread recipe, she said of course! :)
If you’re not familiar with the company, Jill (her husband and all their staff) produce a gluten-free, Paleo cracker that crunches, tastes delicious and satisfies that missing texture in the Paleo diet…the crisp! No matter which flavor you choose I guarantee you’ll enjoy them all.
We met Jill for the first time in Austin at Paleo f(x). When she was in our area doing a demo in Chicago we went to visit her. At that time, we discussed coming out to Ventura to see the entire process LIVE at The Crackery, where all Jilz Gluten Free crackers are made.
In Ventura we learned how much Jeff & I had in common with Jill & Ron. We had a fabulous time with them and I can’t wait to share her story with all of you! Be sure to subscribe to the Paleo Porn newsletter so you know the moment we publish that episode.
In the mean time, while we’re working through all the footage, I wanted to share this recipe of Jill’s! Once you give it a taste you’ll have no need for any other bread recipes.
Jill’s Breakfast Combination
Jill got us hooked on her typical combination of toasted Paleo bread, almond butter and coconut jam. I bought a jar of the jam as soon as we got home because I really enjoyed the flavor and loved the fact that there was no added sugar.
In our house, we haven’t had a pop-up toaster ever. I was never a fan of toast so when we moved into our house I never bought one. However, we do have a mini convection oven because it is useful in more than one way. Such as warming up leftovers (which also keeps your stovetop and oven available to multi-task) and warming up pre-cooked foods like sausages and now I can use it to toast this Paleo bread!
Alternatively, if you got rid of your toaster like we did, a small skillet works just as well. I’ve been using my 6.5 inch Xtrema ceramic skillet to warm up the bread. I’ll warm it over medium-low heat on both sides and it will warm all the way through in just a few minutes. Just be sure to keep an eye on it so it doesn’t burn.
A Shade of Green
This recipe uses organic flaxseed meal (golden or regular) as the base flour.
When you use regular flaxseed meal, instead of golden, it may turn a shade of green. Don’t be alarmed, that’s natural food coloring for ya. ;)
Uses for Paleo Bread
There’s plenty of ways you can use Paleo bread. I’ve already mentioned toast for breakfast.
You can make open face sandwiches for lunch. Or you can use two slices for a regular sandwich although the slices are pretty hearty so I wouldn’t recommend it.
You can shred up a few slices and use them for bread crumbs or really just use it anyway you’d normally use bread. I assume this is one thing you don’t need recommendations for. :)
My most recent breakfast combination has been a slice of toasted Paleo bread, a dollop of Paleo mayo, a scoop of parsnip mash topped with two fried or poached eggs.
As you can see below, I whipped up a pork belly omelet to serve with a side of toast the day we made both the golden and regular flaxseed meal recipes to shoot.
Let me know your unique combination for using Jill’s Paleo bread recipe! And don’t forget to try her fabulous crackers. Check her website for locations near you where they’re sold or simply order off her site and they will be delivered right to your door. :)
Jill's Paleo Bread
- coconut oil
- 5 organic eggs
- 1 teaspoon vanilla extract (or raw honey)
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- 1/3 cup avocado oil
- 1/2 cup of water
- 2 cups ground flaxseed meal (golden or regular)
- 1 tablespoon baking soda
- Preheat the oven to 350°F.
- Prepare a rimmed baking sheet with a strip of parchment paper and cover parchment with coconut oil.
- Crack and whisk eggs in a large bowl.
- Add vanilla extract (or raw honey), cinnamon, sea salt, avocado oil, water, flaxseed meal and baking soda.
- Blend everything with a hand mixer or an immersion blender until smooth and well blended. Note: If you're using an immersion blender, be sure that the bowl is deep enough.
- Let everything sit and wait for at least 2 minutes. This will allow the flaxseeds to thicken.
- Pour batter lengthwise from the pan onto the baking sheet. Using a spatula, spread the batter as even as possible. Allow a little space along the ends and sides of the baking sheet for the bread to expand as it cooks.
- Bake for 25 minutes.
- Remove the tray from oven and score into bread-like sizes with a knife.
- Store leftover slices in a glass storage container in the fridge. You can also freeze for later use.
- Use as you would a typical slice of bread. Toss a slice in the toaster and spread with butter & your favorite Paleo jam, use a single slice for an open face sandwich or two slices (although it's pretty hardy so one may be sufficient).
- Enjoy! :)