#paleobread

Lemon and Apricot Breakfast Loaf

This gluten and refined sugar free Lemon and Apricot Breakfast Bread is absolutely gorgeous. It’s light, citrussy and makes the perfect breakfast when served with a spoonful of yogurt and a large mug of coffee. It’s also paleo, low carb and nutrient dense.

This Paleo Almond Zucchini Bread is a delicious and nutritious alternative to traditional bread. Made with almond flour and sweetened with honey, it's moist, flavorful, and perfect for breakfast or as a healthy snack.

Ingredients: 3 cups almond flour. 1 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 3 eggs. 1/4 cup honey. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 cup grated zucchini, excess moisture squeezed out.

Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and coat a loaf pan with coconut oil. Combine almond flour, baking soda, cinnamon, and salt in a big bowl. Whisk eggs, honey, melted coconut oil, and vanilla extract in a separate bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Grated zucchini should be incorporated into the batter by folding it in evenly. After filling the loaf pan, level the top of the batter. When a toothpick inserted into the center comes out clean, bake for 45 to 50 minutes. Before slicing, let the bread cool in the pan for ten minutes before moving it to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 45 minutes

A paleolithic diet would be ideal for using this grain-free Paleo sandwich bread. It is free of gluten, dairy, and grains and is made with healthy ingredients. Enjoy it with your preferred sandwich fillings that fit the Paleo diet!

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/4 cup ground flaxseed. 1/4 cup arrowroot powder. 1 tsp baking soda. 1/2 tsp salt. 5 large eggs. 1/4 cup coconut oil, melted. 1 tbsp apple cider vinegar. 1/4 cup almond milk unsweetened. 1 tbsp honey optional.

Instructions: Set the oven temperature to 175C 350F. Almond flour, coconut flour, ground flaxseed, arrowroot powder, baking soda, and salt should all be combined in a large mixing bowl. Whisk the eggs, almond milk, melted coconut oil, apple cider vinegar, and honey if using in a different bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Use coconut oil to grease or line a loaf pan with parchment paper. Using a spatula, smooth the top of the bread batter after transferring it to the loaf pan. Bake for 3540 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. After letting the bread cool in the pan for ten minutes, take it out and let it cool fully on a wire rack. Slice the bread and eat it as a grain-free sandwich bread after it has cooled!

Prep Time: 15 minutes

Cook Time: 40 minutes

In place of regular bread, try this tasty and nourishing Paleo coconut milk bread. It is suitable for anyone looking for a healthier bread option or for those following a Paleo diet because it is grain-free, dairy-free, and gluten-free. The bread gains a rich flavor and moist texture from the coconut milk.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1 tsp baking powder. 1/2 tsp sea salt. 4 large eggs. 1/2 cup coconut milk. 1/4 cup coconut oil, melted. 2 tbsp honey or maple syrup optional.

Instructions: Preheat the oven to 350F 175C. Grease a loaf pan with coconut oil. In a large bowl, combine almond flour, coconut flour, tapioca flour, baking powder, and sea salt. In another bowl, whisk together eggs, coconut milk, melted coconut oil, and honey/maple syrup if using. Pour the wet ingredients into the dry ingredients and mix until well combined. Transfer the batter into the greased loaf pan. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Slice and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes