Paleo/Primal Breads

I was feeling the urge to bake today and thought I'd try out some variations of Paleo bread. My first go-to source for Paleo/Primal baking is Elana at elanaspantry.com. There I found this bread recipe that looked pretty nice. I tweaked it slightly to make up for the ingredients I had in my pantry. Using the almond meal  rather than almond flour made the bread have a nice hearty texture, but it would be more like regular wheat bread if you used the flour. Making this bread gave me the excuse to break out the paleo jam my friend April gave me a while back. It uses honey as the sweetener.

Paleo sandwich bread

1 ½ cups almond meal

2 tablespoons coconut flour

¼ cup flax seed meal

¼ teaspoon salt

1 ½ teaspoons baking soda

5 eggs

¼ cup coconut oil

1 tablespoon maple syrup or honey

1 tablespoon apple cider vinegar

Whisk all dry ingredients in one bowl and all wet ingredients in another. Mix wet into dry then bake at 350 degrees for about 30 minutes in a loaf pan. I used 2 small loaf pans with parchment "handles" to get the bread out of the pan. (to make handles just cut a piece of parchment that will lay across the bottom of the pan and up 2 sides and over the edges. Then lift the pieces that go over the edge to release the bread from the pan.)

But I couldn't stop there! I really wanted to make a veggie bread that was more savory and would make a good melted cheese sandwich. So, this recipe I mostly made up as I went along. I know there's no way the kids will eat it since it's very green and full of seeds, but I really didn't care this time. I'm happy to keep it all to my self or maybe share with Hubby. In this picture you can see the steam that was rising off the slice. Mmmmmm.

Paleo Veggie Bread
1/2 C almond flour
1/2 C flax seed meal
1/2 C Coconut flour
1 1/2 tsp salt
1 tsp baking soda
1 tsp onion powder
1 tsp oregano
1 tsp dried shallots (could use fresh, but use a Tbs at least)
1/2 C sunflower seeds
1/2 C coconut oil melted
1/2 C coconut milk or almond milk
5 eggs
2 C carrots
2 C kale

Bring all ingredients to room temperature. In a blender puree carrots, kale, eggs, oil (make sure it's just barely melted and not hot) and milk. In a bowl whisk all dry ingredients together. Then mix the veggie puree into the dry mixture. Pour mixture into a loaf pan and bake at 350 for about an hour. Test for doneness with a knife.