I know, I know. Bread? Surely this can’t be right. Because bread is only made from grain, and grains are FORBIDDEN. Well, you’re in luck. This past week I have conjured up some nice Paleo bread recipes. Definitely not for everyday consumption, but a little bread and butter (translation: Paleo bread and Organic grass-fed Goat’s Milk butter) never hurt any one. Now grains… they do some serious damage. Many of you probably have heard the gospel of Paleo; anti-nutrient filled, inflammation linked, and disease fostering grain products should be avoided 90-100 percent of the time.
Even more than just grains in general, Wheat is by far the most suspect (well, not even suspect at this point… more studies come out every day showing the absolute horror that is our beloved “staff of life”). In a recent podcast, Robb Wolf, ie Paleo Baby Jesus, has an on air talk with Dr. William Davis about his new book, Wheat Belly. I highly recommend you listen to this podcast if you want the latest scoop on what researchers are discovering about wheat, gluten, and it’s effects on human vitality and health. Some of it’s more nasty effects include worsening or initiating behavioral and neurological disorders, handicapping the hormonal signaling of satiety, and keeping diabetics well, diabetic. Just click here for the podcast.
This recipe is not for the nut-free folks, and unfortunately I am more and more finding myself in that camp. Nuts are a bit hard on the digestive system and can be allergenic for some. So proceed with caution. You people out there with systemic inflammation, auto immune conditions, or poor digestion should really limit nut consumption. In my early Paleo days I had my fair share of nut binges. I mean heck, what am I supposed to eat when I have no access to animal flesh or fresh produce?! Since then, I have seen the error in my ways. Not only does heavy nut consumption slow down my poor digestion, it can also be a huge wrecker of the weight loss goals.
1 ½ cups blanched almond flour
2 tablespoons coconut flour
¼ cup golden flaxseed meal
¼ teaspoon celtic sea salt
1 ½ teaspoons baking soda
¼ cup coconut oil
1 tablespoon honey (I used date paste)
1 tablespoon apple cider vinegar
- Place almond flour, coconut flour, flax, salt and baking soda in a food processor
- Pulse ingredients together
- Pulse in eggs, oil, honey and vinegar
- Pour batter into a greased 7.5″ x 3.5″ loaf pan
- Bake at 350° for 30 minutes
- Cool and serve
Paleo Banana Bread
2 cups almond flour
¼ c. flaxseed meal
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
2/3 c. chopped nuts (I used sliced almonds)
4 really ripe bananas
2 tbsp. local honey (I used date paste)
1 tsp. vanilla extract
- Preheat oven to 375 degrees F.
- Sift the dry ingredients together in a large bowl.
- In a separate bowl, add the mashed bananas, eggs, honey, and vanilla and mix well.
- Make a well in the dry ingredients and pour in the wet ingredients. Stir until combined. Normally with breads or muffin recipes, you don’t want to overmix, but since there’s no gluten here, mix to your heart’s content. The muffins won’t get gummy or icky.
- Fill greased muffin tins, baking cups, mini-loaf pans or big loaf pans about 3/4 full. Bake muffins for 23-25 minutes and loaves for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly and enjoy with a pat of almond butter, coconut oil or grass-fed butter. Mmmm.
These recipes are courtesy of Robb Wolf, author of The Paleo Solution and blogger Elana Amsterdam of Elana’s Pantry.