Sunday, July 19, 2015

My Favorite Paleo Bread Recipe!

I'm still 24, and I'll be rounding the quarter-century mark in about a month. And as I approach 25, something I hear strangely often, is that "your body just hits a wall when you reach 25".

Okay, I've given myself until about 40 to be a rockstar, so that whole 25 is the end of your life business doesn't sit well with me, but regardless, I've been trying to eat healthier on this home stretch to 25. A couple ways I've been doing that is by going to a bunch of new fitness classes through Classpass - yoga, boxing, spin, crossfit (don't hate), pilates.. etc. And my next big way has been to change my diet to a friendlier version of paleo - no grains, no processed food - but I've kept soy. 

If you've tried going paleo or keto in the past, one of the things I miss most is bread - it's so convenient to throw together an almond butter and banana sandwich, or put some lunch meat on a slice of bread and call it a day. 

I've tried a couple of paleo bread recipes, and my first 2 were honestly, pretty awful. They were overly eggy, and just.. didn't look right.. I suppose. So now I've fiddled around with some recipes, and here's my favorite of the bunch! And if you're looking for an awesome paleo chocolate chip cookie recipe, check out my go-to here

Rachel's Favorite Paleo Bread Recipe! 

  • 1/2 cup cashew butter or almond butter 
  • 3 large eggs (separate yolks from whites)
  • 1/3 cup of egg whites 
  • 2 tbsp of honey 
  • 2 tbsp apple cider vinegar
  • 1/4 cup almond milk
  • 2 tbsp coconut oil
  • 1/3 cup coconut flour
  • 1/2 cup arrowroot flour
  • 1 tsp baking soda
  • 1/2 tsp salt (but if your nut butter is pre-salted, don't add anymore) 
  • Preheat oven to 350 degrees. 
  • Line a loaf pan with parchment paper.
  • Mix the egg yolks, honey, nut butter, almond milk, apple cider vinegar, coconut oil in a bowl. 
  • Beat all egg whites (3 egg whites + 1/3 cup) with an electric mixer in a separate bowl until stiff peaks form.
  • Combine dry ingredients in a separate bowl - coconut flour, arrowroot flour, baking soda, salt.
  • Add dry ingredients to wet ingredients until just incorporated.
  • Fold egg whites into the dry + wet ingredients mixture.
  • Place a dish with water underneath (this is supposed to keep the bread a lighter color and I think... it's fluffier?? lol, idk). Bake for 40 minutes until the top is golden brown!