I can’t believe it! I’ve done it! I have developed a new recipe for Paleo bread that has the texture of regular bread and tastes pretty dang good! I’ve always loved baking different types of bread, but usually I make quick breads that taste great but end up pretty dense. This one is different though. I played around with different flours and came up with this almond flax bread that is lightened up with tapioca flour and a little coconut flour. I’m pretty happy with the outcome. It’s scrummy (as Mary Berry might say ) toasted up with some butter and cinnamon, but it also holds up quite well as sandwich bread. A lot of people are skeptical about going Paleo or giving up gluten and grains because they think they’ll miss bread. Well think again. You can have your cake and eat it too.
I’m thinking about brewing my own Kombucha, because it’s just so freakin’ expensive to buy at Whole Foods or other health stores. Any suggestions? Should I buy a whole starter kit or just give it a go with a live scoby and get the rest of the supplies separately? This creep on Craig’s List is giving out free scobies.. I’m all for free stuff so I emailed him/her to ask if there were still some available, and all he/she responded with was the name of their street and the county they live in.. not a time, not a full street address, not a greeting, not a name, nothing. So I don’t think I’m going to take them up on their free scobies.
Anywho, you should go check out my first article for HASHTAGpaleo. It’s about the dangers of dieting and processed foods. Essentially, I give you a bunch of reasons to eat clean. And don’t worry, I’m not preaching the “eat what our ancestors ate” mumbo jumbo.
And my EPIC bars came in the mail today!!!! The wonderful people behind EPIC bars were kind enough to send me some samples to review for HASHTAGpaleo, but I have to wait until I finish the 21DSD since they have dried fruit in them :/ I’m so excited though!
- ⅓ cup almond butter
- ¼ cup+2 Tbsp tapioca flour
- ⅓ cup ground flax
- 2 Tbsp coconut flour
- ½ tsp salt
- 1 tsp baking soda
- 1 Tbsp butter, melted
- 3 eggs
- ¼ cup coconut or almond milk
- 1 tsp apple cider vinegar
- optional: 1 Tbsp honey
- Preheat oven to 180 C/350 F and grease a small loaf tin (around 3x7 inches- many loaf tins are larger than this. If you use a large loaf tin, perhaps double the recipe and bake 5-10 minutes longer, because otherwise you’ll get a really flat loaf)
- In a large bowl, whisk eggs until frothy, then add milk, almond butter, melted butter and honey if you’re including it.
- In a separate bowl, whisk together all the dry ingredients. Add the dry ingredients to the wet, and whisk until smooth.
- Stir in the apple cider vinegar and let sit for a few minutes so that it reacts with the baking soda.
- Pour the batter (it’s more liquidy than doughy) into the greased loaf tin and bake for 35-40 minutes.