Paleo Bread

Serves:

Ingredients

Instructions

  1. Pulse almond flour, coconut flour, flax, salt, and baking soda in a food processor
  2. Pulse in eggs and vinegar, until combined
  3. Transfer batter to a greased 5 x 3.5 magic line loaf panor 7.5 x 3.75 fox run pan
  4. Bake at 350° for 30 minutes
  5. Cool in the pan for 2 hours
  6. Serve

“Recipe from Elana’s Pantry by Elana Amsterdam”

 

GRAIN FREE WALNUT BREAD

Author: McKel Hill, MS, RD, LDN

Recipe type: side, bread

Prep time:  10 mins

Cook time:  45 mins

Total time:  55 mins

Serves: 12 slices

A simple grain free walnut bread loaded with healthful fats, protein, fiber, and omega-3 fatty acids.

INGREDIENTS

  • 1 cup homemade walnut butter (1½ cups chopped walnuts made into a butter or use store bought)
  • 4 whole eggs, beaten
  • ⅓ cup almond flour
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • 1 tablespoon maple syrup
  • 2 tablespoons whole flaxseed
  • 2 tablespoon dried herbs such as thyme, rosemary, oregano (optional)

INSTRUCTIONS

  1. Preheat oven to 350 F degrees. Using your Vitamix or food processor make the walnut butter by pouring walnuts into the machine and blending until smooth. This can take up to 8 minutes, and scrape the sides every minute.
  2. Using a wooden spoon, mix the walnut butter, maple syrup, and 4 eggs in a large bowl until smooth. Next add almond flour, baking soda, optional dried herbs, and flaxseed until combined.
  3. Using coconut oil, grease a 5 x 9 inch bread loaf pan (silicon preferred).
  4. Spread the dough evenly into the bread loaf pan and bake for 45 minutes until a tester comes out clean.
  5. Take out of the oven once cooked and let cool for at least 1 hour before removing from the pan, further cool before slicing.
  6. Store: in the fridge for up to 1-2 weeks, or slice and individually wrap slices in foil and store in the freezer for a month.

Nutrition Information

Serving size: 1 slice Calories: 220 Fat: 20 g Carbohydrates: 6 g Sugar: 2 g Sodium: 160 mg Fiber: 2 gProtein: 7 g

 

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