This low carb paleo hemp bread is perfect for those looking for a fluffy, yet solid bread that doesn’t crumble and is easily toastable. It is slightly nutty with a hint of sweetness.
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Paleo Hemp Bread
I simply love making breads. All kinds of breads. I realized that I did not have a suitable, easy paleo bread and that had to change.
I chose to go with hemp seeds as the major flavor. You don’t need that much to get the earthy, butty flavor that hemp seeds beautifully deliver.
Most of my existing bread recipes contained cheese or other non paleo ingredients. Since I eat keto/low carb for part of the time, you can imagine the CHEESE…..
I didn’t want your everyday, ordinary bread though. I wanted something that was versatile and FILLING! And not the high carb kind of filling that will fill you up only to leave you starving 30 minutes later. Nope. I wanted the filling that will keep you full.
Enter…. Paleo hemp seeds bread.
How to Make Hemp Bread
Preheat oven to 350 degrees F and grease loaf pan with your choice of oil (coconut oil works best).
Measure hemp hearts and then put them in a food processor to grind them down a bit.
In a large bowl, add almond flour, cassava flour, coconut flour, ground hemp seeds, baking soda and sea salt. Mix well.
Add melted butter to the bowl and mix with a spatula until it is somewhat crumbly (which just means the butter is fully integrated into the flour mixture).
In a small bowl, add eggs, maple syrup and apple cider vinegar. Mix well.
Add egg mixture to flour mixture and continue mixing with a spatula. Don’t overmix, but mix until the larger chunks (and sliminess from the eggs) are gone.
Add mixture to the prepared bread pan and bake for 30 minutes.
Remove from oven and allow to cool for 10 minutes before removing from the loaf pan.
How to Store Paleo Hemp Bread
It is best to let the bread completely cool before placing it in a storage container. This will help keep condensation to a minimum.
You will want to store this easy paleo bread in an airtight container or simply wrap it in saran wrap or aluminum foil.
Store in the fridge for 4-5 days.
How to Make Ground Hemp Seeds
I prefer to buy hemp seeds as I normally use them in this form. I do, however, like to have them ground up occasionally and this recipe is one where I like the ground seeds.
For this recipe, I tried to make it easy and have you measure the seeds BEFORE grinding them. So you measure out 1/3 cup of the hemp seeds and put them in a small food processor. Grind them up for 15-30 seconds and call it good.
They don’t need to be perfectly ground, but mostly!
Are Hemp Seeds Paleo?
You bet they are! Hemp seeds (a nut, actually) are a super nutritious and healthy seed to eat when following a paleo, low carb or keto diet!
According to Healthline , hemp seeds:
- are a great source of both omega-3 and omega-6 essential fatty acids with a good ratio
- may reduce your blood pressure as well as may reduce your risk for heart disease
- may help relieve dry and itchy skin (YES PLEASE!!!)
- are a fantastic source of plant-based protein
- may reduce PMS and menopause symptoms (ANOTHER YES PLEASE!!!)
- are a good source of fiber and hence may help with digestion
All in all, these tiny little beauties are fantastic for your body!
What to Eat with Paleo Hemp Bread?
Honestly, just about anything!
I like to toast the hemp bread and dip it into my egg yolks.
I also use them for little sandwhiches.
Smear some roasted cauliflower hummus on it!
Lather it up with some food old fashioned flavored ghee (yes)!
Paleo Hemp Bread Flavors
This wonderfully gluten free, low carb and paleo hemp bread has 2 main flavors that blend beautifully together.
Hemp Seeds – with the hemp seeds you’ll get an earthy, nutty undertone.
Maple – with maple you get a smidgen of sweetness that balances out the earthiness.
Together? A masterpiece!
- Preheat oven to 350 degrees F and grease loaf pan with your choice of oil (coconut oil works best).
- Measure hemp seeds and then put them in a food processor to grind them down a bit.
- In a large bowl, add almond flour, cassava flour, coconut flour, ground hemp hearts, baking soda and sea salt. Mix well.
- Add melted butter to bowl and mix with a spatula until it is somewhat crumbly (which just means the butter is fully integrated into the flour mixture).
- In a small bowl, add eggs, maple syrup and apple cider vinegar. Mix well.
- Add egg mixture to flour mixture and continue mixing with a spatula. Don't overmix, but mix until the larger chunks (and sliminess from eggs) are gone.
- Add mixture to prepared bread pan and bake for 30 minutes.
- Remove from oven and allow to cool for 10 minutes before removing from the loaf pan.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Anthony's Organic Cassava Flour, 2lbs, Batch Tested Gluten Free, Vegan, Non GMO
- Manitoba Harvest Organic Hemp Hearts Raw Shelled Hemp Seeds, 18 Ounce
- Bob's Redmill Super-Fine Almond Flour (3 Pound)
- NOW Foods Organic Coconut Flour,16-Ounce
- Bob's Red Mill Baking Soda, 16 Ounce (Stand up Pouch)
- Natierra, Himalania Fine Grain Himalayan Pink Salt Shaker, 6 Ounce
- Bragg Apple Cider Vinegar USDA Organic - Plastic Bottle (16 Ounces)
Amount Per Serving: Calories: 247Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 80mgSodium: 326mgCarbohydrates: 11gNet Carbohydrates: 8gFiber: 3gSugar: 3gProtein: 8g