Jalapeno-onion bread


Jalapeno-onion bread

SCD, GAPS, Paleo, Keto.
We love this bread as a side for chili, or as a savory snack by itself, or topped with melted cheddar cheese.
Prep Time 20 minutes
Cook Time 26 minutes


  • 1 1/2 cups almond flour
  • 3 Tbs coconut flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 5 eggs
  • 1/4 cup yogurt or nut milk or olive oil
  • 1 Tbs honey
  • 2 Tbs apple cider vinegar
  • 1 large onion (red, yellow or white) finely diced
  • 1 large jalapeno pepper finely diced
  • 1/4 cup grated parmesan or cheddar are optional, and may be incorporated into the batter or sprinkled on top.


  • Preheat oven to 350 F.
  • Butter a Pyrex baking dish (about 8" x 10" inches).
  • Prepare bread batter by mixing all dry ingredients in a bowl.
  • Add the eggs, yogurt and honey, blending them into the batter. I use a hand mixer for this stage.
  • Mix the apple cider vinegar into the batter.
  • Lastly, add the diced onions and jalapeno and mix lightly, only to incorporate evenly.
  • When adding grated cheese to the batter, do so now.
  • Pour the batter into the prepared Pyrex dish.
  • I start checking the loaves after 24 minutes and add time as needed. Usually, in my oven they are done in about 26 minutes.
Keyword jalapeno

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