Remember my post with the Paleo English Muffins?
Well, I loved it so much [aka breakfast was the same for a week straight] that I thought it was finally time for me to actually bake up a entire loaf of Paleo Bread this week to change things up [although the English muffins were the most adorable things!].
I’ve seen a lot of different variations when it comes to the decadent Paleo sandwich bread, but the ones that always stick out to me is the ones with the fewest ingredients possible. For a health nut / foodie that loves experimenting in the kitchen, I am actually pretty lazy 85% of the time. I blame my crazy student schedule!
The following recipe is a modified version from Maria Emmerich, over at her blog, MariaMindBodyHealth. Using just5 ingredients, the recipe is simple and fool proof.
When I baked this version, I actually overlooked the “baking soda” part and used “baking powder” instead. However, from the research I have done, many users said that both the baking powder and baking soda will work. The use of baking soda actually makes it more of a bread-like texture, whereas the baking powder will give it more of a corn-bread like texture.
The recipe also mentions that you can add either almond milk or coconut oil. I absolutely love how extremely modifiable this recipe is – you can definitely adjust to your preferences and play around with the recipes until you get something you like.
For my version, I added Trader Joe’s 21 Season Salute spices to give it more of a savory taste. Similarly, if you want to do a sweet version, I am sure you can just add honey or maple syrup.
I personally loved the texture. For those of you who worry about the coconut flavor from the coconut flour, I promise you that you cannot taste it!
recipe adapted from Maria over at MariaMindBodyHealth
(yields 12 slices)Ingredients
1/2 cup coconut flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup coconut milk
1/2 tsp Trader Joe’s 21 season salute spices
1. Preheat oven to 350F. Combine dry ingredients together and mix well.
2. Combine wet ingredients together and whisk well before slowly adding to dry ingredients.
3. Mix batter throughly and add to a bread baking pan.
4. Bake for 45-55 minutes or until cooked through.
5. Allow for bread to cool before removing.
(will change dependent on milk preference and admission/omission of coconut oil – this is for the version I made)
Fat: 3.4 grams
Carbohydrates: 3.5 grams
Protein: 4.2 grams
Sugar: 0.7 grams