January 18, 2013

Paleo Bread Recipes – Making your Sliced Bread the Best Thing on Earth

The Paleo Diet is quite extensive in the number of different recipes it offers, with the best part being that anyone can think of a recipe which would be compatible its requirements. With bread being the most important food item for most people (very few spend a single day without eating bread) I decided to write about three Paleo bread recipes here for two reasons.

First, I feel like good recipes should be shared, and I really hope you will be able to put them to good use. Second, it will give you a good idea of the types of foods you can expect to find in the Paleo diet. In any case, on with the show.

Paleo Pumpkin Bread

Even though I’m not the biggest fan of pumpkin, I have to admit that when used to make bread, the results are simply mouth-watering.

There is simply nothing out there like taking a whiff of a fresh loaf of pumpkin bread straight out of the oven. As you’ll soon see, it is a very healthy alternative to the white, processed bread you probably tend to eat every day.

To make it, you are going to need the following ingredients:

  • A cup of blanched almond flour
  • Half a teaspoon of baking soda
  • Half a teaspoon of Celtic sea salt
  • One tablespoon of cinnamon
  • One tablespoon of nutmeg
  • Half a cup of roasted pumpkin
  • A quarter teaspoon of stevia
  • Two tablespoons of honey
  • Half a teaspoon of cloves
  • Three eggs

Making this bread is quite easy; all you need to do is follow the following five simple steps:
  • Combine the almond flour, baking soda, salt and all the spices and mix them until the mixture is as homogenous as possible. You can use a food processor.
  • Then, add the honey, pumpkin, eggs and stevia, then pulse it for two minutes.
    Once your batter is complete, put it in a small loaf pan.
  • Bake it at a temperature of around 350 Fahrenheit for about forty to forty-five minutes.
  • Once you take it out, let it cool for about an hour, and that’s all there is to it!

Paleo Zucchini Bread

If you’d like to make your bread a bit fancier and yet still tasty and healthy, you should definitely give this Paleo almond flour zucchini bread a try. To make it, you are going to need:
  • A cup and a half of blanched almond flour
  • One teaspoon of baking soda
  • Two teaspoons of cinnamon
  • Half a teaspoon of nutmeg
  • Half a teaspoon of salt
  • A quarter cup of honey
  • A shredded and unpeeled zucchini
  • A ripe banana
  • Three beaten eggs
As you can see, the ingredients aren't too different from what we used for the Paleo pumpkin bread. To make it, simply follow these steps:
  • Put the eggs in a bowl and beat them softly, while adding the honey and the banana. Beat the mixture until it becomes somewhat like batter.
  • Place the shredded zucchini in the mixture, and stir the mixture.
  • Add all the dry ingredients mentioned above, and stir the mixture once again until it becomes actual batter.
  • Pour the batter in your loaf pan, bake it for somewhere around thirty-five to forty minutes at a temperature of, once again, 350 Fahrenheit. Don’t forget to pre-heat the oven before putting the bread in.

Paleo Banana Bread

To finish things off, here is a look at a more-or-less classic bread recipe, modified for the purposes of the Paleo Diet.The ingredients you will need to make it are:

  • One serving cooking spray
  • Two cups of almond flour
  • One tablespoon of ground cinnamon
  • One teaspoon of baking soda
  • Half a cup of water
  • One teaspoon of almond extract
  • A quarter cup of agave syrup
  • Four to six ripe, mashed bananas (depending on how much you want the bread to taste like banana).
  • Half a teaspoon of vanilla bean paste
  • Two eggs.
Making the Paleo banana bread is far from being different from the other ones:
  • While preheating your oven to 350 degrees Fahrenheit, spray our loaf pan with your cooking spray, or whatever equivalent you have.
  • In a bowl, mix the ground cinnamon, almond flour and baking soda.
  • In a separate bowl, beat two eggs, and add water, the almond extract, the mashed bananas, the agave syrup and the vanilla bean paste.
  • Combine the two mixtures and beat them until no dry areas remain.
  • Once the batter is ready, pour it in the pan and cook it for around forty to forty-five minutes, until the edges become crisp.

No comments:

Post a Comment