Wednesday, April 10, 2013
When you follow a Primal or Paleo lifestyle, you typically go through periods where you miss bread and grains. I remember when we first made the switch to eating this way (May of 2012), I looked up and made a lot of replacment recipes. Most of them came out awful. Finally I gave up bread or eating anything like it for a long time. On rare occasions I eat grains like rice in sushi or a steak bowl at a restaurant. But 98% of the time, I just don't eat breads or grains and I feel better (and look better) because of that.
The other day I was reading through this blogger, Satisfying Eats. I bookmarked her birthday cake recipe to try for my daughter's upcoming first celebration. I happened to notice her other recipes like this peanut butter bread one. It looked really good. She mentioned you could use almond butter which of course is my preference since I avoid peanuts. I was surprised at how normal tasting the bread looked and tasted. It didn't have the nutty flavor like other breads I've made in the past. And it wasn't eggy like some others I have tried. I liked it a lot and so did my biggest critic, my baby girl (pictured below):
I did modify and double the recipe to make it fit our family needs. Here is that recipe for you to try. My kids loved it and it will now be in our rotation for snacks, breakfast and more!
Nutty Bread - makes one large loaf of bread
(My recipe is adapted from the Satisfying Eats version here)
- 2 cups of almond butter (or use peanut butter or another butter of your choice) - I used half creamy and half nutty since that's what I had on hand. I think creamy will work better and not make the bread crumble in some areas due to nuts!
- 6 eggs
- 2 Tbsp of apple cider vinegar (or use regular vinegar if that's all you have)
- 1 tsp of baking soda
- olive oil or coconut oil for greasing
Preheat your oven to 350 degrees. Grease a standard bread loaf pan (9" x 5" x 3" size or 2 lb pan) with olive oil or coconut oil. Set aside.
Place your nut butter, eggs, apple cider vinegar and baking soda in a standing mixer.
Blend until smooth, about 2 minutes. It will look and feel creamy, like this:
If you don't have a standing mixer, whisk until your arms hurt in a large bowl.
Pour into the greased bread pan. Mine poured (and didn't have to be scooped) because it was such a smooth liquid form.
Bake for 30-35 minutes or until a toothpick or fork can be inserted cleanly into the bread.
Let it cool for at least a half hour if you can before slicing. I sliced mine into 14 pieces. You could go larger or smaller.
Mmmm, mmmm! Good stuff here! And very filling with all that protein from the nuts and eggs. Thanks Satisfying Eats for restoring an occasional enjoyment back into our diet!