Once I started Crossfit, people started asking if I was going to go on the Paleo Diet, since paleo and crossfit seem to go hand and hand. Since there are already so many foods I can’t eat, I don’t want to restrict my diet any further (plus, I love cheese and wine, oftentimes together). I have dabbled in a few paleo dessert recipes, and finally decided to try making some paleo bread that I have seen so widely publicized in the blog world.
I followed a recipe from Elena’s Pantry almost exactly, with the exception of omitting the apple cider vinegar because I didn’t have any. I also have a larger loaf pan, so I simply doubled the recipe and cooked the bread a bit longer.
I do have to say this paleo bread was quite delicious! It’s also loaded with lots of great things such as almond flour, flaxseed and coconut oil as well. You can see the heartiness of the bread with each slice.
However, I must caveat that this does not taste exactly like regular bread. The texture is denser and the flavor is a bit nuttier. If you are craving a warm slice of sourdough with salted butter or a baguette with some brie cheese and ham, this bread isn’t going to satisfy that. And if you are craving those things, then please go eat them because brie cheese on a french baguette with a glass of wine is pretty much perfection. Bonus points if you do this in Paris on a picnic.
But if you do follow a paleo or gluten-free diet, this bread is a delicious substitute.
Paleo Bread (adapted and doubled from this recipe)
Ingredients:
4 cups blanched almond flour
4 tablespoons coconut flour
1/2 cup ground flaxseed
1/2 tsp sea salt
1/2 tsp baking soda
10 egg whites
2 tablespoons melted coconut oil
Directions:
Place almond flour, coconut flour, flax, salt and baking soda in a food processor. Pulse ingredients together and add your eggs and coconut oil. Continue to pulse until well blended.
Pour your ingredients in a 9×5 loaf pan and bake at 350F for 40 minutes.
Cool and serve, preferably with some butter or your preferred nut butter and jam.