Paleo Bread Recipes
PALEO BREAD
This grain-free bread can be part of a paleo or grain-free lifestyle. Try adding different seasonings to the dough before baking. Works well as a pizza crust or flatbread.
Provided by Alli Shircliff
Categories Bread Quick Bread Recipes
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Blend plantain, eggs, olive oil, and salt in a food processor until smooth, scraping down sides occasionally. Spread plantain mixture into a rectangle about 1/2-inch thick onto the prepared baking sheet; sprinkle salt over the top.
- Bake in the preheated oven until bread is lightly browned and holds together, about 15 minutes. Cool on pan for about 5 minutes before slicing with a pizza cutter.
Nutrition Facts : Calories 155.6 calories, Carbohydrate 29.4 g, Cholesterol 62 mg, Fat 4.2 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 27 mg, Sugar 13.9 g
PALEO BREAD
Steps:
- Pre-heat the oven to 180C/350F degrees.
- Grease and line the bottom of a loaf tin with a strip of parchment paper.
- In a bowl mix the dry ingredients and blend well.
- Add the eggs and stir thoroughly.
- Add the oil and work the mixture until combined and slightly sticky.
- Pour the apple cider vinegar into mixture and stir it through. The dough may bubble up and change color due to the chemical reaction of the vinegar but don't be alarmed!
- Add the water, a bit at a time until you have a dough-like texture.
- Spoon the mixture into the loaf pan, smoothing it out evenly.
- Bake for 45 mins.
- Remove from the oven, eat and enjoy!
PALEO BREAD
Provided by Elana
Time 45m
Number Of Ingredients 7
Steps:
- Pulse almond flour, coconut flour, flax, salt, and baking soda in a food processor
- Pulse in eggs and vinegar, until combined
- Transfer batter to a greased 7.5 x 3.5 inch magic line loaf pan or 7.5 x 3.75 inch fox run pan
- Bake at 350°F for 30 minutes
- Cool in the pan for 2 hours
- Serve
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