Paleo Diet For Beginners : Top 30 Paleo Bread Recipes Revealed!

Nonfiction, Food & Drink, Baking & Desserts, Bread, Healthy Cooking, Natural Foods, Health & Well Being, Health, Nutrition & Diet, Diets
Cover of the book Paleo Diet For Beginners : Top 30 Paleo Bread Recipes Revealed! by The Blokehead, Yap Kee Chong
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Author: The Blokehead ISBN: 1230000285450
Publisher: Yap Kee Chong Publication: December 13, 2014
Imprint: Language: English
Author: The Blokehead
ISBN: 1230000285450
Publisher: Yap Kee Chong
Publication: December 13, 2014
Imprint:
Language: English

Paleo Sandwich Bread

Ingredients

• 3/4 cup soaked almond butter, smooth (store bought works fine too)
• 6 pastured eggs
• 2 tbsp honey
• 1/4 cup coconut oil, melted
• 1/2 tsp apple cider vinegar
• 1/4 cup ground golden flax
• 3 tbsp coconut flour
• 1 tsp baking soda
• 1/2 tsp sea salt

Instructions

1. Preheat oven to 350°F. Line an 8 x 4" loaf pan with parchment, grease well with coconut oil.

2. In a large bowl, blend the almond butter, eggs, honey, coconut oil and apple cider vinegar with an immersion blender.

3. In a separate bowl, combine the flax, coconut flour, baking soda and sea salt. Mix the dry into the wet, pour into the greased and lined loaf pan and bake for 35-40 minutes.

4. Remove from oven and allow to cool in pan 10 minutes. Remove from pan by pulling up on the parchment. Set on wire rack to cool completely.

5. Store in an airtight container at room temperature for 3-4 days, in the fridge for 7-10 days or in the freezer for a month or so.

Grab the book to learn more!

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Paleo Sandwich Bread

Ingredients

• 3/4 cup soaked almond butter, smooth (store bought works fine too)
• 6 pastured eggs
• 2 tbsp honey
• 1/4 cup coconut oil, melted
• 1/2 tsp apple cider vinegar
• 1/4 cup ground golden flax
• 3 tbsp coconut flour
• 1 tsp baking soda
• 1/2 tsp sea salt

Instructions

1. Preheat oven to 350°F. Line an 8 x 4" loaf pan with parchment, grease well with coconut oil.

2. In a large bowl, blend the almond butter, eggs, honey, coconut oil and apple cider vinegar with an immersion blender.

3. In a separate bowl, combine the flax, coconut flour, baking soda and sea salt. Mix the dry into the wet, pour into the greased and lined loaf pan and bake for 35-40 minutes.

4. Remove from oven and allow to cool in pan 10 minutes. Remove from pan by pulling up on the parchment. Set on wire rack to cool completely.

5. Store in an airtight container at room temperature for 3-4 days, in the fridge for 7-10 days or in the freezer for a month or so.

Grab the book to learn more!

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