PALEO BREAD

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The main thing we have given up is bread. Honestly, it's not as hard as I thought it would be, and the benefits have far outweighed the trouble, especially for my husband. Going grain-free has completely eliminated his seasonal allergies for one thing. Besides that, we find it very easy to keep off the pounds, my face is clearer, and we are forced to eat more nutrient-dense meals.

I never was much of a bread maker before (except banana bread!!), but it was something that I always remember about my grandma. She was always making homemade bread, and it was what we looked forward to on our visits back. Her homemade bread with some butter and homemade jelly were hard to forget. However, since most of us have moved away now, she doesn't make it as much, and we are not back there as often to eat it.

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It has been a couple years now that we have gone basically Paleo in our eating habits (I still eat whole fat yogurt and grassfed butter), and I have come back around to missing bread a bit. We do gluten free occasionally, but try not to make a habit of it. It wasn't until I saw a picture someone had posted of the most delicious looking Paleo bread that I decided to finally try it.

Not gonna lie, this was one of the first times that I actually impressed myself! This bread came out perfectly dense and so delicious, and even aesthetically pleasing. I promise you, that almost never happens the first time I try any sort of grain-free baking! Warm out of the oven, I drizzled a bit of raw honey over a slice, and I couldn't believe it.

Today for lunch, I was in a hurry when I remembered that I had bread! I threw a couple slices of bacon in the skillet, and warmed two thin slices of the bread in the hot skillet. Once the bacon was done, I slathered butter on the bread, and tossed the bacon between the bread for the most delightful, little sandwich that I was able to rush out the door with. Honestly, I really, really enjoyed that sandwich, and just that much more knowing that I had made the bread myself.

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The Recipe

This is an adaptation of an adaption! I found the recipe from @thepaleomom (website) who got hers from this site. I changed up the recipe just a little bit because I just used what I had at the house, mainly because I didn't want to wait to go to the store, I wanted it right then...

Ingredients:

  • 5 eggs
  • 1 3/4 cup almond flour
  • 3/4 cup arrowroot powder
  • 1/4 cup chia seeds
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp raw honey
  • 1 tsp apple cider vinegar
  • 1/4 cup pumpkin seeds (or sunflower seeds, or both)

Instructions:

  1. Heat the oven up to 350 degrees. Grease a bread pan with coconut oil (or butter, as I did!)
  2. Mix almond flour, arrowroot powder, chia seeds, salt, and baking soda in a small bowl.
  3. In a separate bowl, beat the eggs with an electric mixer for a few minutes, until frothy.
  4. Add in the honey and apple cider vinegar to the eggs.
  5. Slowly fold in the dry ingredients and seeds into the egg mixture.
  6. Bake for 40 minutes in the greased bread pan.
  7. Let cool before removing loaf from the pan.
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Since this bread is wheat and yeast free, it will not rise very high. It is a very dense bread, which I personally enjoy, and found out quickly that it does not take a very big slice to start feeling full! Store in the refrigerator to keep it fresh, but if you are like me, it won't be in there long before it gets eaten up.

Recommendations:

  • Plain with honey
  • Butter, bacon, and egg for breakfast
  • Olive oil, cracked pepper, and avocado
  • Almond butter and banana
  • Hamburger bun
  • Butter and homemade jam
  • Basically anything you would use normal bread for!
Hannah Markiewicz1 Comment