We’ve been trying a lot of paleo bread recipes lately but so many haven’t turned out well. I’ve found the key really comes down to finding the right mixture of flours. And my favorite paleo flour is almond flour. It’s easy to find at health food stores (I get it from Trader Joe’s) or you can just buy raw almonds and grind it up in a blender until the consistency is flour like.
I modified this recipe from a cookbook I found at Marshall’s – seriously, you can get anything there. It’s called The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart and Denene Wallace. It’s basically a paleo cookbook, although it does include recipes using legume and bean flour (as well as nut flour substitutes) and use of Stevia and Splenda (which we completely avoid). There are enough modifications for each recipe to make it paleo friendly.
The original recipe called for using Stevia as the sweetener and chopped nuts instead of raisins – but my modified version tastes just like a regular raisin bread made with gluten flours. Even my kids kept coming back and asking for more – and they can tell the difference with paleo and gluten-free breads.
This bread was fantastic anytime. Sometimes I just ate it like banana bread (no toasting or butter). Other times I toasted it and added butter – SO DELICIOUS! Then a few times I added a bit of fig jam to bring out the raisin flavor. This recipe will be a crowd pleaser for all, trust me. And you can make it vegan by replacing the eggs with EnergG (as we did), using soy or almond milk, and swapping out the butter for Earth’s Balance all natural spread.
- 3 cups almond flour
- 4 tsp baking powder
- 1/2 cup Organic Coconut Palm Sugar (this is a great sugar substitute and has amino acids)
- 1 tsp xanthan or guar gum
- 1/2 tsp salt
- 1 cup milk (soy,cow, coconut, almond, etc. but make sure it’s unsweetened)
- 1/4 cup salted butter, melted
- 3/4 cup raisins
- 4 eggs (we use EnerG egg replacer because my husband is allergic to eggs)
- Preheat oven to 375 degrees. Use a 4.5 x 8 inch loaf pan and line the bottom with parchment paper and spray with a little oil.
- Mix all the dry ingredients in a medium bowl.
- Mix all the wet ingredients (milk, butter and eggs) in a large bowl using an electric mixer on a medium setting. Slowly add the dry ingredients and keep mixing for a few minutes.
- When done mixing, pour into the loaf pan and bake for 35-40 minutes or until done (test with a toothpick).
- Let cool in the pan for 5-10 minutes, then cool on a wire rack for another 10-15 minutes before serving.
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