Whether you follow a paleo diet or not, these recipes are the perfect bites of indulgence for your sweet tooth. I included a mix of cookies, muffins and bars packed with better-for-you ingredients (and plenty of dark chocolate) that you can look forward to after a long day. Why? Because I think you should treat yo’ self every day – however that may be. For me it’s usually something topped with my favorite nut butter and/or a drizzle of chocolate, and for you it might be a fluffy slice of banana bread. Take a scroll, pick your favorite, and treat yourself to something delicious today!
Cordain explains that high intake of fruits and vegetables is one of best ways to reduce chances of cancer and heart disease. He notes that protein has twice the calorie burning effect of fat and carbs and is more satiating than both. He explains that starch, fats, sugars, and salts together cause us to keep eating. So if we limit our diet to fruits and vegetables and/or meat, we’ll stop eating when we’re full. And if you stop eating when you’re full, you’ll lose weight and won’t get fat. And as you lose weight, your cholesterol will improve (regardless of what you eat). This all makes sense and can’t really be disputed. If you want to lose weight, the Paleo diet will get you there and probably quickly. But Cordain’s hypothesis applied to long-term health falls short.
The Paleo diet has become more and more popular over the years, mimicking our ancient ancestors’ most basic diet of vegetables, meats, fruits, and nuts. The Paleo approach is to stay low in the mainstream processed foods that have filled our grocery store shelves and stick to natural food that’s free of additives. The hardest time to avoid these? Dessert! With these Paleo desserts, you get to avoid the added sugars, get full faster, and typically take in fewer carbohydrates.
When eating Paleo you may find that you end up using vegan recipes a lot. This is not surprising because vegan cooking entails cutting out a lot of junk and only using wholesome sources. Of course you’ll be ruining the vegan-ness of it with the meat you’ll be having with it, but for side items like bread it’s totally OK to borrow a page from the vegan notebook. Here we have a bread that is both Paleo and vegan approved, and uses a bit of applesauce to give it a unique flavor. One thing to remember is that vegan cheese substitutes that you can find at the store will typically be Paleo friendly and actually taste pretty good.
This is the best keto bread I have ever made! By far! My bread was a little flat, but I think my baking powder needs to be replaced. I did make two substitutions with this recipe. I replaced egg whites with whole eggs, and ghee with coconut oil. Everything else, I already had on hand. I will definitely make this again and play with it a little. Really delicious bread.
Obesity, heart disease, and diabetes: These are just a few of the health conditions that proponents of thePaleolithic diet, or caveman diet, blame on our sedentary lifestyles and modern diets, which are loaded with sugar, fat, and processed foods. Their proposed solution? Cut modern foods from our diet and return to the way our early hunter-gatherer ancestors ate.
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I made this yesterday. I made 1.5 times the recipe for a larger loaf pan and used apple butter (no sugar, just reduced apple) instead of yogurt or coconut butter. I had the same issue with the center being uncooked. Lesson learned that it needs to stay in longer but the pieces we cut off from around the center were very good. I was very impressed with this recipe. Thank you!
The Paleolithic Prescription: A Program of Diet & Exercise and a Design for Living by S. Boyd Eaton, M.D., Marjorie Shostak and Melvin Konner. This book, published in 1988, was the start of the Paleolithic diet movement. Its recommendations are not in line with what today is considered a paleo diet, as whole grain breads and pastas, legumes and some low fat dairy products are allowed. However, it is still a profoundly important book. Used books are available for a reasonable price.
I completely omitted the palm shortening and didn’t replace it with anything – I can’t tell that anything’s missing. I also doubled the recipe and put it all in one loaf pan like some others did and baked it for 30 minutes. Even the hubs, who is truly a bread addict, really likes this recipe! I think they’re kind of English Muffiny and I toast the slices for sandwiches. Gluten gives me eczema and I never thought I’d get a good sandwich bread again. Thank you! 🙂
Hello Angie, the same happened here. The taste is great except the bread did not rise. It came out flat. Do I have to slice the load in the middle to get it to rise? I replaced the ghee with regular butter but everything else was the same. Also I read on a different site that if the eggs are not room temperature than that would definitely effect the rise of the bread. I took the cold eggs straight out of the fridge to get the egg whites. What do you think?
I made this bread today using the same exact ingredients and baked it for 25 minutes, edges were brown, toothpick inserted in the center came out clean. It looked great and smelled wonderful. Unfortunately when I tried removing from pan after it cooled, it fell apart. It was not cooked at all in the center. 🙁 I thought I finally found a good bread recipe that came out perfect the first time! Not sure what I did wrong.
OMG-made this recipe for fun(I have no dietary restricions about gluten or grains or any allergies) Followed recipe exactly and used three 4″mini springform pans. These buns came out awesome! Texture and taste like real actual bread! Eating one wih chicken salad as I type! I’ve tried other bread recipes before using almond or coconut flours and never came out worthy of the effort and cost involved but these are amazing! I love that it is a small batch using simple minimal ingredients so u dont end up with a ton of something u can’t eat fast enough before it goes bad(not that these would even last that long if I quadrupled the recipe…!)
I want to marry you because of this recipe (okay, maybe a tad dramatic). I only had tapioca starch so made it according to your instructions and subbed the flaxseed meal for chia because that was all I had but this bread turned out perfectly. I’m not exactly paleo and I’m generally a good cook, bad baker but this worked even for the inept baker like me. Thank you so much! Next time, I think I’ll try topping it with sunflower seeds just for an extra bite!
Hi Romy, almond flour is lot less absorbent than coconut flour (like A LOT). I know a few people have tried using oat flour with success, but I worry that almond flour would not be sufficient for absorbing the almond butter and creating a nice, firm texture. I’d recommend starting with about 3/4 cup almond flour, and experimenting as needed. Same for the stevia! Good luck–let me know how it turns out! 🙂