Don't go running away from this (slightly) longer list of ingredients just yet. These two-bite minis look—and taste—like something from the Cheesecake Factory, but they’re packed with good-for-you ingredients, like zucchini and cashews. They're worth every second (and every speckle of coconut sugar). Craving a caveman-size slab instead of these dainty bites? Just add the crust to a pie pan and make one big cheesecake instead.
Thank you for the terrific recipe. I must admit that this really turned out to be “oopsie bread” for me. Due to the expensive nature of the recipe (organic eggs, almond flour, grass fed butter) I really attempted to follow the recipe perfectly instead of going with my usual improvisational style. I also do not have a food processor however that did not impede anything… a hand mixer and a deft hand did the trick. I did add the optional xanthum gum and erythritol but not the cream of tartar. The batter filled my silicone loaf pan to the top, I smoothed it out and popped it into the oven. Then, to my horror, I saw the little pot of melted butter still on the stovetop. There was nothing to be done except cross my fingers and hope for the best.
Diane, I have successfully made this recipe with almond “milk” and cow’s milk (both whole milk and 2% milk work), but I haven’t tried this recipe with hemp milk or coconut milk. If you want to play with it, I would try hemp milk because the higher fat content of coconut milk may significantly alter the recipe. If you give it a try, let me know how it goes!
This is the best gluten free bread recipe I’ve tried! So glad I found this. It’s not crumbly, very bread-like, just a bit dense. I loosely followed the recipe and changed a few things. I omitted the maple syrup to make it whole30. I didn’t have arrowroot so I subbed tapioca starch per some of the comments and added some chia seeds as well. Since there was so much coconut oil in it, I plan on experimenting and using olive oil so it doesn’t have too much of a coconut taste. My husband didn’t really notice it though. He is the gluten free one and he’s very picky about his bread, but this got his approval! I added some almonds on top and garlic and Italian herb seasoning to give it a flavor boost. I had trouble with this in the blender, maybe because I don’t have a very good one, so I will just use a mixing bowl next time. Thank you for sharing! I will be telling my friends about this!
What a fantastic recipe! I just made this and my house smells like sweet, toasty almonds. The texture is light and fluffy. Can’t wait to toast it gently in my oven in the morning with a little peach jam :) I used a glass pyrex loaf pan and lined it with parchment paper and lightly oiled it with coconut oil and it came out perfect,for anyone wondering about the specific pan you mentioned, which i haven’t heard of either. Thanks for this great recipe!
I just made this recipe and it was AMAZING! I used almond meal (because I just made almond milk a few days ago, so the “meal” was what I had left over). It came out so moist, light and fluffy….not dense at all! Do you think it would freeze well? What would happen if I only put 3 eggs in? Have you tried less eggs? Thanks for posting such a great recipe!
Paleo Bread™ was inspired by the Paleolithic diet due to it’s health and dietary benefits. Those who follow the Paleo lifestyle cut out all grains and eat what our native hunters and gatherers ate many years ago. It’s a food plan based on lean meats, seafood, nuts, fruits, and fresh vegetables. We created two versions of Paleo Bread which meet any and all requirements in order to be kind to practically any diet. Both breads are healthy, low calorie, gluten free and grain free. The Almond variety and the Coconut variety are equally tasty and both offer their own unique benefits.
Hi Keith, hope I can help a little. Coconut flour is very dry and absorbs a LOT of moisture so it is most difficult to replace in recipes. I have had success increasing other flours and/or reducing liquid. Coconut oil can be replaced with ghee or olive oil, but the taste will change a bit. I use date sugar or honey (again, adjust liquid) in some recipes. It might just be easier for you to do a web search for coconut-free recipes!
Proof the yeast. This involves mixing dry active yeast with water that’s just warm to touch (between 105-110°F to be precise) and maple syrup or honey for 7 minutes until foamy. And before you scream sugar (!!) remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count at all. And yes, this is a scientific fact.
The Stone Age Diet: Based on in-depth studies of human ecology and the diet of man by Walter L. Voegtlin. This was self-published back in 1975. Only a couple hundred copies were printed and distributed to friends and relatives. No one knew the book existed until some years later. In no way is he the father of the paleo diet. It is impossible to purchase. Apparently his descendents are planning a reprint, though the book is poorly written and not based upon factual anthropological information that even was available then. We have put up his Functional and Structural Comparison of Man's Digestive Tract with that of a Dog and Sheep. And a PDF can be found here.