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
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.
Ingredients
- 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)
Directions
- 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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This post was written by
Tracey Black is the founder and editor-in-chief for Don't Mess with Mama, the sassy mom's guide to parenting, green living and travel. She is a regular contributor to Redbook's Mamarama blog, and a social media strategist working with eco-friendly brands such as Stonyfield, Juice Beauty and others. She has three boys and lives in San Diego, Calif.
Sounds healthy and looks yummy, thanks for sharing.
Kelly R. recently posted..Peepers Reading Glasses Review
It’s delicious. Please try and let me know how you like it.
I’m going to make this! Thanks for sharing. I’m visiting from Wellness Wednesday.
Kathy’s Kitchen & Raw Nutrition recently posted..Chia Seed — A Superfood of Choice
It’s so yummy. I’d love to hear what you think.
I made this today and it turned out super! My hubby is raving about it too. Thanks so much!
Kathy’s Kitchen & Raw Nutrition recently posted..Chia Seed — A Superfood of Choice
Oh, and I added cinnamon. I want to try the nut version and play around with a dehydrated version that doesn’t use eggs.
Kathy’s Kitchen & Raw Nutrition recently posted..Chia Seed — A Superfood of Choice
Yeah! I’m so happy to hear it. I bet the cinnamon made it even more delicious. I wonder if you could use chia instead of eggs. I’d love to hear about your dehydrated version. Thanks for visiting!
This looks like a great recipe! I think my kids will like the bread. I just need to get ahold of some guar gum. I’ve always used xanthan in the past, but we are dealing with some corn allergies and our list from the doctor says to stay away from xanthan.
Thanks so much for sharing this recipe on the Wellness Wednesday link-up. I look forward to trying it out!
Trisha recently posted..Undercover Mama Nursing Tank
I’m looking for a substitute for guar and xanthan gum, so I’ll let you know if I find anything. Thanks for stopping by.
I have to admit, this actually looks good! I have read up on paleo and gluten-free but haven’t made the plunge yet, but I went ahead and pinned it.
Gina Jacobs Thomas (@totallyfullofit) recently posted..Prime real estate…
Thanks for pinning. I’ve tried several paleo and GF breads and this one is the best of them all. I’d love to hear how you like it.
I’ve never heard of coconut palm sugar! That is something I will have to check out. Where does it fall, price wise? Can you put it in coffee?
Shannon@MishmashMama recently posted..Weekend Goodies {Link Up!}
Yes, you can put it in coffee and use pretty much wherever you would use sugar. You can get it for about $5 for a 1 lb bag. Give it a try and tell me how you like it.
Sounds like a great recipe, since I started eating gluten free so far my husband has not noticed as much when use almond flour..
Almond flour is a big winner in our house. What are your favorite recipes that use almond flour?
Sounds good. Although I would have to substitute some of the ingredients for more tradition baking ingredients.
Heather Johnson recently posted..Pregnancy and Breastfeeding Risk Categories: Medications T
Can’t wait to try this…I’ve been experimenting with gluten-free baking but it hasn’t gone so well in the past. This recipe looks like a winner, and I may even try making my own almond flour this time!
Liz (Woof Woof Mama) recently posted..Hot Pet Deals at DoggyLoot, Coupaw and Petching This Week
GF flours are so hard. They can get really dense and xanthan gum is usually needed. Almond flour is a winner for us. I don’t like to bake with too much coconut flour. Give it a try and let me know how you like it.
Slightly off topic but Marshalls is practically my homeland. haha
karen recently posted..Musselmans Applesauce #AppleSauceInstead
Ha ha, I know I love Marshall’s. They have great deals on purses and shoes. Thanks for visiting.
I’ve never baked with almond flower before, but I bet it’s fantastic. My husband is not a raisin fan at all; do you think I could sub chopped dried apricot or another dried fruit? Suggestions?
Jennifer @ Geek Chic Mama recently posted..“Shine Brighter” Mashes Top 25 Pop Songs of 2012
Jennifer, I bet dried apricots would be fantastic. Or maybe dried blueberries? I use that often for my paleo trail mix. Give it a try and let me know how you like it. Thanks for stopping by.
Paleo diets are usually do not include dairy. How would you alter this recipe to not use butter?
*diets usually do not include dairy
I would try Earth Balance, a non-dairy vegan margarine. I’ve also tried applesauce instead of oil/butter in traditional baking but haven’t tried it with paleo. I’d love to hear your experience.