Paleo Bread
Monday, March 10, 2014
I am just so proud of myself this weekend! ;) It has been pretty busy around here with Adam working basketball and it being March madness. It's finally starting to feel like spring so we also want to get time to be out and about. I've also been working on some potential big things coming up in the future that are very exciting for me. The main reason I'm proud of myself though is because despite all of that I still have lots of posts in the making!
I mentioned a little while ago that I wanted to fart around with making some bread because I was having some bread cravings, and cravings that go along with bread! One of those cravings was grilled cheese and unfortunately this bread isn't really fit to make that…but it worked perfect for making french toast this morning!
The bread has no active yeast or anything like that. It's pretty much just flour and eggs. It taste slightly eggy which could be avoided if you added like a 1/4 c of finely chopped nuts or something and it is denser bread. It's tricky too! Took me two tries (that I did right in a row) to get the second loaf to turn out better. But if you follow my directions EXACTLY you shouldn't have any problems! Fingers crossed anyways!
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INGREDIENTS:
- 2 c almond flour
- 2 tbsp coconut flour
- 5 eggs
- 1/4 c nuts (your choice) (this can be optional)
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1 tbsp macadamia nut oil
- 1 tbsp honey
- 1 tbsp apple cider vinegar
METHOD:
- Pre-heat the oven to 350 degrees.
- Take a loaf pan and grease the inside with a paper towel and a solid fat. I used leaf lard because I didn't have coconut oil. Then taking a little coconut flour dust the bottom of the pan. Set aside for later.
- Place almond flour, coconut flour, salt, (nuts,) and baking soda in a large bowl. Mix together until everything is a consistent color and there are no almond flour clumps. (The first time a tried this was in a food processor and that did not work well.)
- Place eggs, macadamia nut oil, honey, and apple cider vinegar in a medium bowl. With a whisk beat everything together until again it is a consistent color and consistency for that matter. Cool little trick with the honey… Use the tablespoon with the oil first then the honey and the honey will they plop right in and not stick to the measuring utensil.
- Pour the egg mixture into the flour mixture and slowly fold the egg mixture with a spatula into the flour mixture. Mix it just enough so that it is all equally mixed then stop right away.
- Pour/scoop the batter into the loaf pan, evenly spread around, and make it look as pretty as you can on the top. This bread doesn't really rise or change shape so the cooked product will look the same as how you spread it out on the top in the pan.
- Bake for 30 minutes.
- Remove from oven and let it cool for at least an hour before trying to remove it from the pan and then at least another hour on a cookie cooling sheet.
- Enjoy!
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