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Paleo bread

Paleo bread

After a year of living sugar-free it’s easy for me to be sugar-free – I no longer crave it and when I want something sweet for the sake of afternoon coffee ritual, I have one of my trusted sugar-free sweet treats.

It’s much harder for me to be completely gluten and dairy free though. So far I actually haven’t been. There have been Ryvitas and a couple of ham&cheese toasties and milk in my porridge when I’ve been out of goat’s milk.

I find that during the day I am really good, I prep my breakfasts and lunches and when I come home and have made regular dinner for everyone else (I cook dinner the night before because the kids want to eat before I get home) I just quickly cook up some sweet potatoes or have an omlet. But then once the kids are in bed I’m hit with the munchies and out come the Ryvitas or pretzels or even an occasional tortilla with jam and peanut butter (both sugar-free).

In the winter it’s just difficult to sit down in the evening with a cup of tea and a carrot stick!

I have baked sugar-free banana bread and cupcakes before but even when they’re sweetened with stevia, they taste and feel too much like cake and since my brain cannot do moderation when it comes to cake I end up eating way more than I should. So I searched for a non sweet gluten-free, dairy free bread and found a version on The Paleo Larder. I’ve made it a couple of times now and have to say it’s really simple, really quick and really tasty.

Paleo bread

Paleo bread – round today πŸ™‚

Ingredients:
1/2 Β  Β cup coconut flour
1 1/4 cups almond flour
1/4 Β  Β cup ground chia seeds or flax seeds
5 Β  Β  Β  eggs
1/4 Β  teaspoon sea salt
5 Β  Β  Β  tablespoons coconut oil
1 Β  Β  Β  tablespoon apple cider vinegar
1/2 Β  teaspoon baking soda
A dash of water if required to loosen

Method:
1. Blend all dry ingredients in bowl and all wet ingredients in separate bowl.
2. Combine wet and dry ingredients.
3. Pour into any tin and pat lightly to flatten.
4. Bake at 180Β°C for x minutes – depends what kind of tin you’re using πŸ™‚ My half-recipe today only required 15 min in the oven as it was so thin.

When I first saw the recipe I thought “Let’s see which ingredients I’m going to have to go out and buy from the health food shop?” Β  Turns out though that I had everything in the cupboard already! I’m now officially a health freak πŸ™‚ Β (the only thing I deviated from was using whole chia seeds instead of ground ones)

Paleo bread

My suggestion is to play around with the recipe to find the combination that suits you and your oven. I made half a batch today just because the first batch came a bit too crumbly – I added more coconut oil (original recipe calls for 3 tablespoons) and a tablespoon of water. I also found that with a fan forced oven 180Β°C is enough for temperature.

I’ve had the bread with St.Dalfour’s sugar free strawberry jam, it’s sweetened with grape juice so of course has loads of fructose but it doesn’t seem to mess with my brain or my blood sugar levels like plain old sugar does. Β I’ve also had it with butter and goat’s cheese. Β Next time I’m making double recipe in a bread tin and test its toastability.

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7 Comments

  • Reply
    Brooke
    February 10, 2013 at 2:34 pm

    I’m going to try this recipe today! I am kid free this morning and can make the trek to the closest Whole Foods, which is about 30 minutes drive from where I live and the only place I can get most of the ingredients. Being my birthday weekend, I had a lot of sugar, and not having had much of it for the past several weeks, it totally messed up my system πŸ™ Need to go back to detox mode.

  • Reply
    lisa gusto
    January 28, 2013 at 12:13 pm

    Sounds delish! Will def try! Can I exchange the almond flour for another one? Big boy is nut allergic.
    X

    • Reply
      MrsB
      January 30, 2013 at 12:15 pm

      Unfortunately I have no idea πŸ™ The almond meal is what gives it nice texture and a bit of sweetness.

  • Reply
    helen
    January 28, 2013 at 8:02 am

    I made a banana bread the other day which doesn’t include sugar or any sugar substitute which I seemed to be able to have 1 (ok 2) pieces of before leaving – it lasted 3 days which is unheard of and the kids like it to. But in the main I agree with the can’t handle cake substitute either. It’s gluten free as well (uses coconut flour).

    Sugar free going quite well here but was at parents at weekends and they served Pasanda (jar, of course sugar) not sure what to do in these circumstances (it’s unusual for my parents to serve jar usually they are from scratch people) as of course having Pasanda doesn’t make me crave biscuits/cakes, but I am wary of pronouncing something safe as it’s a downward spiral. How far do you go with no sugar?

    Will be trying that bread as soon as I get some almond flour in the cupboard.

    • Reply
      MrsB
      January 30, 2013 at 12:14 pm

      I am not very strict with sugar – I don’t avoid savoury things that have hidden sugar, like pasta sauces or ketchup. That said, I don’t have them very often.

  • Reply
    Erin
    January 28, 2013 at 1:51 am

    This looks great. I’ll give it a try.

    Do you mind honey or maple syrup? I’ve tried this recipe and it’s really tasty: http://www.thehealthychef.com/2013/01/gluten-free-banana-bread/. I’m sure you could use agave or rice malt syrup instead of the honey or maple syrup. I didn’t have enough almond meal and used 150g of oatmeal instead. I get the feeling you can play with this recipe a fair bit.

    • Reply
      MrsB
      January 30, 2013 at 12:13 pm

      That looks really good! I don’t usually have honey or maple syrup but 60g isn’t that much and I could try to use stevia instead. I feel there will be baking in my life today πŸ˜€

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