Ok, I love bread… So this will be a constant post as I try to magically perfect “Paleo Bread” which is impossible, but I’ll try.
The reason bread is bread is because of the gluten… Glue-Tin, basically melts and acts like glue giving bread and other baked goods a wonderful texture. But gluten isn’t healthy… So as I’ve launched full bore into this complete lifestyle change I continue to play with recipes and cooking methods to recreate my favorite dishes.
I’m a designer and I love cooking so solving the design challenge of “Paleo Bread” has been fun, and will continue to be as I tweak and tweak… Look for my next post on the savory sun dried tomato basil paleo bread which is incredible.
OK, let’s get to it.
1.25 cups almond flour
.5 cup coconut flour
.25 cup flax meal
.5 tsp baking soda
.25 cup almond butter
3 Tbsp coconut oil or grass fed butter
.25 tsp sea salt
.5 cup high fat coconut milk
1 Tbsp Apple Cider Vinegar
.25 cup chopped almonds (raw or roasted)
.25 cup cranberries (look for apple juice sweetened or unsweetened)
From here on out it’s simple, mix everything together and cook… Basically. Use a blender or Ninja (which is amazing for this) and mix all the dry ingredients together, empty out into a medium sized bowl. Add the wet ingredients and mix thoroughly with a silicone spatula or other mixing utensil. Fold in cranberries and almonds (pistachios also work amazing, and for your dried fruit, apricots, dates or cherries are also fantastic). Mix it up and send me your additions. Let’s get this thing going!
Put it all in a greased loaf pan at 350 degrees for 45 minutes, or until a knife or toothpick comes out clean. Let cool, pop out of the pan, slice it up and eat!
Shoots! Until next time…