Sunday, February 23, 2014

Perfect Paleo Bread For Toast, Sandwiches, and More!


I think that when going Paleo the best thing we can do is re-frame how we think about foods. Instead of just making a whole bunch of replacements for what we're used to eating: breads, cereals, brownies... a better approach is to focus on new foods, tastes, combinations.

That's been my philosophy for my family as we transitioned to Paleo and definitely for myself as I'm trying to lose weight on Paleo. 

However, my boys miss sandwiches. I get that. So, I was working on an almond flour bread recipe that would hold together well enough to make a sandwich as the occasional treat.



Many, many loaves later I thought I had the perfect recipe. However, every stinkin' time Darran made my recipe it turned out better than when I made it! Seriously?!

So, I began stalking him when he made it to figure out what he was doing differently. I think I finally figured it out. I give you Darran's Perfect Paleo Bread...


Perfect Paleo Bread
3 1/2 cups unblanched almond flour (we buy 50 lbs of this kind and store in freezer/refrigerator) Make sure not to pack almond flour as you measure or you'll wind up with a too thick dough.
5 eggs (we have our own chickens, egg quality definitely affects the consistency of this bread)
1 teaspoon baking soda
1 teaspoon apple cider vinegar
1 Tablespoon raw honey

Preheat oven to 325 degrees. Beat eggs with mixer. Add in remaining ingredients. Mix well. Grease a glass bread pan heavily with coconut oil. Bake 40 minutes. 



 This recipe makes great toast. I just can't eat a dippy egg without toast, can you?


 Sometimes we have a little grass-fed butter and honey on it as a treat for breakfast. YUM.


 And yep, you can even make sandwiches with it!

Let me know if you try it.


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5 comments:

  1. That looks so good! I will try it this week. Thank you!

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  2. Exactly what size pan did you use? I definitely want to try this recipe!

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    1. It says 5.25 x 9. The bread is not as tall as regular bread though.

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