Helllooooo my long, lost, blog readers! It’s been a while since I managed to get a recipe up on the blog, but I haven’t forgotten you, and finally, I’m back! Things have been crazy-busy here at the QC headquarters in the last six months – but more about that in another post. For now, I just want to quickly share with you my newest paleo bread recipe! Yes, I already have a paleo bread recipe in my cookbook, but it has some ingredients in it that we couldn’t have on the GAPS intro diet, so I made up a new one. This one is not only grain free, yeast free and dairy free (unless you use ghee), it’s also sugar free and starch free. I guess you’re wondering if it tastes like cardboard, aren’t you! I can promise you it doesn’t – I’ve even had the kids’ friends over here munching out on it, so that’s always a good sign!
Note: For those of you wondering what GAPS is, and why we’re doing it, I’ll explain in another blog post – it’s quite a story. I am working on a podcast show with my friend Leah Follett, to share our journey – the whys and wherefores and how to’s – so keep an eye out for that. To make sure you don’t miss out on any of the news coming up, you can subscribe to my newsletter, here. When you subscribe, you will get a link to my free FAQ’s ebook in your confirmation email, with lots of tips for starting out on a healthy, wholefood way of life.
Ok, back to the bread! This recipe is one I’ve been playing with for a little while, and it has a bit of a surprise ingredient that you might not want to tell your kids about… unless of course they love their veggies. My kids are really enjoying it, and it’s so nice to have a grain free bread that’s perfectly delicious after being in the fridge or freezer for days – it doesn’t dry out or get crumbly! And it makes the most amazing toast with avocado, or coconut oil and honey…
Rustic Paleo Bread With Seeds (low Carb)
So without further ado, here is the recipe – I’ll be back soon to update you all with the latest Quirky news and to catch you up on what’s been happening here, the last few months. And I have heaps more GAPS/paleo-friendly recipes to share with you as well – I can’t wait!
6. Pour batter into the lined loaf tin – it will be very runny. Fill the loaf tin to 1cm below the rim.
7. Place carefully into the hot oven and cook for approx 50 mins, or until a skewer inserted into the centre of the bread comes out clean.
Paleo Pumpkin Bread From Clean Eating With A Dirty Mind
If you only have small loaf tins, use two, or fill one tin to within 1 cm of the top of the tin, then any leftover mixture in muffin cups. Cook the muffins for 20 mins, and the loaf for 30-40 mins.
Activated almonds are soaked in salty water, then dehydrated, to make them easier to digest. If you like, you can use 140g blanched almond meal instead of the almonds – just mix 5 sec/speed 5 instead of milling in the third step.
To blanch your own almonds, pour boiling water over raw almonds in a bowl, leave for 5-10 mins, then pop the skins off with your fingers. Spread almonds out on a tea towel for a little while, until dry to the touch.
Paleo Multi Seed Bread
If you don’t have a Thermomix, you could use a powerful blender to froth up the wet ingredients, and use bought almond and linseed meals, instead of milling your own.
This bread lasts for days in the fridge, in an airtight bag or container, without drying out. It also makes delicious toast!
I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo xIt is Friday and here is my last recipe of the week that I am overly excited to share with everyone. I have been asked many times if I had a Paleo bread recipe and until now I had only developed sweet breads like Chocolate Zucchini Breador a couple of versions of Banana Bread or Marble Bread.
Gluten Free Seeded Loaf (mixed Seed Bread)
I am excited about this recipe forPaleo Sandwich Bread because even though it is completely grain and gluten free, it tastes amazing and the consistency is moist and soft just like the sandwich breads we were used to before changing our diet. In my opinion though, there is also a tiny hint of sweetness to it and this is due to the almond flour being sweeter than grain wheat flour.
I cut the bread into thin slices and it is great toasted. I made a sandwich for my husband with bacon, lettuce and tomato and when I handed it to him he looked at me funny and after he took his first bite he asked me: where did you buy this bread, can we eat bread now? lol.... I told him I had made the bread with almond flour instead of wheat and he was thrilled.
If you are like me, you will cover the bread in a good raw gouda cheese, but go ahead and smother it with butter, olive oil, jams, or anything you like. Enjoy it and as always please leave your comments and feedback below.
Nut And Seed Grain Free Bread (paleo, Keto, Gluten Free, Vegan)
A special note on dairy: I made this bread with dairy (butter and greek plain yogurt) so technically some people would go against it being called Paleo. With the knowledge we now have today we should know that there are many benefits to consuming dairy made from organic, grass-fed animals. Butter is an extremely good source of fat and loaded with vitamin A, D and K, and Conjugated Linoleic Acid. Yogurt contains live and active bacteria that are beneficial and keep your digestive system clean and provide food for the friendly bacteria that reside there. On top of that, the live active probiotic bacteria in yogurt can rev up your immune system and reduce your risk of yeast infection, prevent allergy symptoms and naturally increase your metabolism. Not all yogurts are made the same though, so you need to look for these words on the label: contain active cultures, active yogurt cultures, or living yogurt cultures.
*Coconut cream - thick coconut cream that forms on the top of a can of full-fat coconut milk when left in the fridge for over 12 hours.
Calories: 121 kcal Protein: 3 g Fat: 9 g Saturated Fat: 4 g Fiber: 1 g Carbohydrates: 6 g Net Carbs: 5 g
Easy Peasy Yeast Free Sandwich Bread
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