September 24, 2012

paleo bread


I love to bake.  My husband likes baked goods, but doesn't want to eat too many grains because he likes the caveman lifestyle - the paleo diet.  What to do?

Well, I've tried baking more paleo/no grain stuff recently.  Like these coconut flour pancakes and donughts.  And this almond butter bread.



It's inspired from this recipe, but I substituted the cashew butter for almond butter because I couldn't find cashew butter at the store.  It worked great, but I definitely recommend having it with a nice pat of butter so that the bread isn't too dry.

Here's the recipe!

Almond Butter Bread

Ingredients:
1 cup extra smooth almond butter at room temperature
4 large eggs, eggs and yolks separated 
2 tablespoons honey 
2.5 teaspoons vinegar
1/4 cup milk
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon salt

Directions:
1) Preheat oven to 300 degrees.  Butter a loaf pan.
2) Beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk. I'd recommend using a stand mixer if you have one because the dough at this stage is quite thick. 
3) Beat the egg whites in a separate bowl until peaks form. 
4) Combine the dry ingredients in a small bowl.
5) Make sure your oven is completely preheated before adding the egg whites and the dry ingredients to the cashew butter mixture. You don’t want your whites to fall, and the baking soda will activate once it hits the eggs and vinegar.
6) Pour the dry ingredients into the wet ingredients, and beat until combined. This will result in more of a wet batter than a dough. Make sure to get all of the sticky butter mixture off of the bottom of the bowl so you don’t end up with clumps.
7) Pour the beaten egg whites into the cashew butter mixture, beating again until just combined. You don’t have to be gentle with this, but don’t over mix.  Pour the batter into the prepared loaf pan, then immediately put it into the oven.
8) Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean. Don’t be tempted to open the oven door anytime before 40 minutes, as this will allow the steam to escape and you will not get a properly risen loaf.
9) Remove from the oven, then let cool for 15-20 minutes. Use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. Cool right-side up for about 30 mins to an hour before serving.
Enjoy!