CELEBRATE AMERICA’S DO IT YOURSELF #DIY NATURE… WITH THIS AWESOMELY EASY #PALEO BREAD RECIPE!
I have been buying Paleo products to give my carb cravings some room in my life… higher protein, lower sugar spikes… yummy, perfect tooth-chewy delights… BUT I wanted to skip the $15 dollar sticker price for one Paleo bread loaf and I made my own! It’s about $17 for an organic 3/4 loaf in the store!
This loaf recipe is much easier than you might think … and 3 finicky tasters said it was a very good bread and enjoyed that there was a good deal of fiber and protein without having to add any nut butter… Great grab and go snack that can be made gorgeous for guests!
Do something good for you and try this one:
(I did a second version, so scroll all the way down for another go at it, but my first version is more buttery in flavor.)
1 3/4 almond flour (blanched if you want it light in color)
3/4 cup arrowroot flour
1/4 cup flaxseeds ground (golden if you want your loaf light in color)
3/4 teaspoon himalayan salt (or sea salt of choice and only 1/2 teaspoon if you prefer less savory)
1/2 teaspoon baking soda
4 large eggs
2 teaspoons honey (3 if you want it a bit sweeter)
1.5 Tablespoon warmed coconut oil
2 teaspoons apple cider vinegar
1 teaspoon of vanilla bean paste
1- mix almond flour, flax, arrowroot, salt, and baking soda
3- add honey, warmed coconut oil, and vanilla into the eggs
4- add dry ingredients and combine thoroughly
5- fill coconut oil greased bread loaf pan
6- bake 35 minutes at 350 degrees
7- let cool and slice with serrated knife.
Eat warmed, toasted, or straight out of the loaf pan! This was a simple, delish delight!
THE SECOND OPTION:
Amend the ingredients to 5 eggs, 1.5 Tablespoons of coconut oil, 1/4 cup coconut flour, 1 Tablespoon honey, 2 teaspoons apple cider vinegar, and add 1.5 teaspoon of vanilla bean paste
Follow the directions, but you will need to add another 7 minutes or so to baking time because there is more moisture.
My taste buds loves this one because it had a deeper, earthier flavor and the coconut flour added a density and extra toothy texture to the slices. This one is for those of you who love a thicker, richer flavor, but for lighter and more buttery, go with the first.
However, making either version this pretty is a must! 🙂