Description
This paleo bread with dried fruit recipe is the perfect accompaniment to afternoon tea or to enjoy as a quick breakfast.
Ingredients
- ¾ cup almond butter, mixed well
- 4 large eggs (room temp)
- ¼ cup tapioca flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon cider vinegar
- ¼ cup dried blueberries (sugar-free)
- ½ cup raisins (I used ¼ cup Golden and ¼ cup Thompson Seedless Raisins)
- ½ cup cranberries (I find it hard to locate sugar-free)
- Coconut oil for greasing pan
Instructions
- Preheat oven to 350F degrees.
- Place rack in center of oven.
- Grease a loaf pan with coconut oil or oil of choice.
- In one bowl add the almond butter and eggs.
- Whip on low and then medium and then high, getting a really frothy thick mix.
- Lower the speed and add 1 teaspoon cider vinegar.
- Increase speed a few more seconds.
- In a second bowl combine the tapioca flour, salt, baking soda and cinnamon. Sift well.
- Add the second bowl with the dry ingredients to the first bowl with wet ingredients, folding in and mixing (do not over mix).
- Add in blueberries, raisins and cranberries.
- Pour into greased loaf pan and spread evenly.
- OPTIONAL: For a sweeter breakfast bread, I will add 3 tablespoons sugar-free raspberry preserves. Swirl in gently along the top of the bread creating a marbled effect.
- Immediately place in oven and bake for 25 minutes.
- Turn the baking pan around and bake for another 25 minutes.
- Test bread by placing a clean knife in center of loaf. If it comes out clean, it is done.
- If knife does not come out clean, turn down oven to 325F degrees.
- Bake for 5-15 minutes more, checking frequently with the knife test.
- Take out when moist but not wet – paleo breads will continue to “bake” outside the oven. Homemade paleo breads always taste better the next day as opposed to fresh “wheat” bread hot out of the oven – interesting!
- Let cool then remove from pan.
- Enjoy!
Notes
This bread freezes well.
