Celiac.com 03/08/2016 - I bake frequently using a variety of flours. This, gluten-free paleo bread with dried fruit and pecans is a recipe I devised when trying to create a sweeter bread with virtually no grains. That's right, no grains! I used almond butter in place of the majority of the flours which makes this paleo bread extremely hearty. It pairs very well with an afternoon tea or with some free-range scrambled eggs for a nourishing breakfast.
Bread is one item that many people find hard to give up. Oprah also talks about how much she loves her bread! I don't feel anyone should have to give up flavor. I enjoy working up recipes that are tasty and healthy so we can all enjoy them while living a long healthy life. A truly high quality of life.
I hope you enjoy!
- ¾ cup almond butter, mixed well
- 4 large eggs (room temp)
- ¼ cup tapioca flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon cider vinegar
- ¼ cup dried blueberries (sugar-free)
- ½ cup raisins (I used ¼ cup Golden and ¼ cup Thompson Seedless Raisins)
- ½ cup cranberries (I find it hard to locate sugar-free)
- Coconut oil for greasing pan
- Preheat oven to 350F degrees.
- Place rack in center of oven. Grease a loaf pan with coconut oil or oil of choice.
- In one bowl add the almond butter and eggs.
- Whip on low and then medium and then high, getting a really frothy thick mix.
- Lower the speed and add 1 teaspoon cider vinegar.
- Increase speed a few more seconds.
- In a second bowl combine the tapioca flour, salt, baking soda and cinnamon. Sift well.
- Add the second bowl with the dry ingredients to the first bowl with wet ingredients, folding in and mixing (do not over mix).
- Add in blueberries, raisins and cranberries.
- Pour into greased loaf pan and spread evenly.
- Optional: For a sweeter breakfast bread, I will add 3 tablespoons sugar-free raspberry preserves. Swirl in gently along the top of the bread creating a marbled effect.
- Immediately place in oven and bake for 25 minutes.
- Turn the baking pan around and bake for another 25 minutes.
- Test bread by placing a clean knife in center of loaf. If it comes out clean, it is done.
- If knife does not come out clean, turn down oven to 325 degrees.
- Bake for 5-15 minutes more, checking frequently with the knife test.
- Take out when moist but not wet – Paleo breads will continue to “bake” outside the oven.
- Homemade baked Paleo breads always taste better the next day as opposed to fresh “wheat” bread hot out of the oven–interesting!
- Let cool then remove from pan.
NOTE: This bread freezes well.