Why You’ll Love This Paleo Bread Recipe
Why will you love this Paleo bread recipe? It’s incredibly simple and quick to make, even for a busy cook like me.
The texture is delightfully moist, and the flavor is rich, thanks to the cashew butter. Plus, it’s gluten-free and fits perfectly into my healthy lifestyle.
I can whip up a loaf, and it lasts all week in the fridge, making breakfast or snacks a breeze. Whether I’m enjoying it plain or toasting it for a delicious French toast, it never disappoints.
Trust me, once you try it, this bread will become a staple in your kitchen!
Ingredients of Paleo Bread
When it comes to making Paleo bread, the ingredients aren’t only straightforward but also wholesome. With just a handful of items, you can create a delicious loaf that fits right into your healthy eating plan. It’s like a little miracle in the kitchen; you’re about to turn nuts and eggs into a delightful treat. And trust me, it’s totally worth it.
So, let’s plunge into what you’ll need to whip this up.
Ingredients for Paleo Bread:
- 1 cup smooth raw cashew butter (at room temperature)
- 4 large eggs (separated)
- 1/2 to 2 tablespoons honey (use more if you like it sweeter)
- 2 1/2 teaspoons apple cider vinegar
- 1/4 cup almond milk
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Now, while these ingredients might seem fairly basic, there are a few things to keep in mind. First, the cashew butter is the star of the show, so make sure to get a smooth variety—chunky just won’t cut it here.
And if you’re like me, you might’ve to wrestle with that jar for a bit. Don’t worry; it’s all part of the fun. Also, consider how sweet you want your bread to be. A little honey goes a long way, especially if you’re planning to use it for things like French toast or slathering with almond butter.
Finally, make sure your eggs are at room temperature before you get started; it helps with the mixing and, trust me, no one wants a lumpy loaf.
How to Make Paleo Bread
Making Paleo bread is a delightful adventure, and trust me, it’s not just about mixing ingredients—it’s an experience. So, roll up your sleeves and let’s plunge into the process.
First things first, preheat your oven to a cozy 300 degrees. This is where the magic happens. While that’s warming up, grab your 1 cup of smooth raw cashew butter and a mixing bowl. You’ll want to beat that nutty goodness together with the 4 large egg yolks until it’s creamy and well-combined. Add in the 1/2 to 2 tablespoons of honey—go for the sweeter end if you’re dreaming of French toast—and mix in the 2 1/2 teaspoons of apple cider vinegar and 1/4 cup of almond milk. It’s starting to smell good already, right?
Now, let’s pivot to the egg whites. In a separate bowl, beat those 4 egg whites until they’re nice and frothy with peaks forming. It’s like a mini workout for your arms, so feel free to flex a little.
While you’re at it, combine 1/4 cup of coconut flour, 1 teaspoon of baking soda, and 1/2 teaspoon of sea salt in another small bowl. Once you’ve got your three mixtures—wet, fluffy whites, and dry ingredients—make sure your oven is prepped and ready.
Fold the dry ingredients into the cashew mixture until combined, then gently add the egg whites. Don’t be shy about mixing; just don’t overdo it. This isn’t the time for a heavy hand.
Pour that lovely batter into your prepared 8.5×4.5 glass loaf pan and slide it into the oven. Here’s the hard part: don’t open that oven door for at least 40 minutes. I know, the temptation is real, but trust me, your loaf needs that steam to rise beautifully.
After 45-50 minutes, it should be golden brown and a toothpick should come out clean. Let it cool a bit, then free it from the pan (a little knife action around the edges helps).
Cool it right-side up on a rack for about an hour before you slice into it. You’ll want to wrap any leftovers tightly and store them in the fridge for up to a week. In fact, I swear, this bread gets even better with time—like a fine wine, or so I hear. Enjoy every bite!
Paleo Bread Substitutions & Variations
Experimenting with Paleo bread can be just as exciting as making it for the first time.
I love to switch up the nut butters—try almond or sunflower seed butter for a different flavor. You can also replace coconut flour with tapioca flour or arrowroot for varied textures.
If you want a sweeter loaf, add spices like cinnamon or nutmeg, or even toss in some chopped nuts or seeds. For a savory twist, mix in herbs or garlic powder.
Each variation creates a unique loaf that keeps my taste buds interested while staying true to my Paleo lifestyle!
Additional Tips & Notes
Although baking Paleo bread can be straightforward, a few tips can enhance your experience and the final product.
First, always use room temperature ingredients; it makes a difference in texture. I recommend checking your oven’s accuracy with an oven thermometer to avoid underbaking.
If you want a richer flavor, try adding spices like cinnamon or nutmeg. Additionally, letting the loaf cool completely before slicing helps maintain its structure.
Finally, don’t hesitate to experiment with add-ins like nuts or seeds to customize your bread. Trust me, these little tweaks can elevate your baking game remarkably!
Enjoy your delicious Paleo creation!