Paleo Bread

Perfect for toast or stuffing!

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat over to 350 degrees.
  2. Mix dry ingredients in a large bowl. Whisk together to get rid of clumps.
  3. Combine wet ingredients in a separate bowl, and whisk.
  4. Slowly add wet ingredients to dry, and blend with a hand mixer.
  5. Line a loaf pan with parchment paper. Then pour in batter.
  6. Bake at 350 for 30 minutes.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:20 minutes
  • cook:30 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:496
    Fat:28 g
    Carbohydrates:60 g
    Protein:9 g
    Calculated per serving.

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RECIPE REVIEWS

  1. tpangle
    January 24, 2015

    This showed up in my Twitter feed this morning and, realizing I had all the ingredients, I gave it a go! It was so easy. I am shocked! With two toddlers running around, I whipped it up in no time flat and using very little dishes (I substituted white vinegar, since I didn’t have apple cider vinegar). Everyone was really impressed at breakfast! The bread is rather sweet, but not too sweet, and even the crust is good! We used it to dip in our eggs. Being pregnant, I was able to indulge in my craving of cream cheese and strawberry jam on the bread (I know: so paleo, right?) It stayed together better than any gluten-free or paleo bread I have made to date! It could definitely be used for a sandwich. I will definitely make this again (although, we don’t make a habit of using nut flours regularly) and I can’t wait to try this as a sweet bread, like cinnamon raisin or blueberry.

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