I just returned home from Sanoviv last week and have been experimenting with some of what I learned.
Today’s challenge was Paleo Bread.
Prior to “eating healthy” and discovering that gluten does not work in my body, bread was one of my absolute favorite foods. Still is, but nowadays, the price my body pays when I eat it, just isn’t worth it.
I was so excited to taste this yummy bread on my way home from Sanoviv. They pack you a “to go” lunch to get you through your travel day home… for which I am hugely grateful! Needless to say, I was excited to try to recreate it when I got home. It turned out pretty good, even my family was willing to try it!
Here is the recipe:
DRY INGREDIENTS:
1/3 c coconut flour ( I didn’t have coconut flour, so I used a combo of almond and cashew pulp from almond/cashew milk I made earlier)
1/3 c almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1 tsp cinnamon
WET INGREDIENTS:
1/3 c organic maple syrup, or raw honey (I used honey)
1/4 c extra virgin olive oil
2 tsp vanilla extract
5 organic eggs
Zest and juice from 1 orange or lemon (I used lemon)
Preparation:
1- Preheat oven to 350 degrees.
2- Combine all dry ingredients.
3- Combine all wet ingredients.
4- Add the dry ingredients to the wet ingredients mixture a little at a time.
5- Line bread pan with parchment paper and pour mixture into pan. I found it hard to keep the parchment paper in the pan, so I squished it in, then held in place with a rubber band until I poured in the mixture. Remove before you put in the oven.
6- Bake for 15-20 minutes at 350 degrees, then lower to 250 degrees and bake for another 20 minutes.
7- Let cool for 10 minutes and take bread out of pan.
8- Store in an airtight container and in the refrigerator for up to one week.
Give it a try and let me know what you think!