PaleobreadRecipes7l

Paleo Bread (base recipe)

Ingredients (1 loaf of bread)200g (2 2/25 US cups) almond flour (al-ternatively you can grind the almonds in a food processor)2 tbsp. flaxseed meal (alternatively you can grind the seeds in a food processor)2 tbsp. coconut flour1 pinch of salt11/2 tsp. baking soda5 bio eggs 30 ml (0,13 Cup) coconut oil, melted1 ripe banana (optional, makes the bread pleasantly juicy)1 tbsp. apple cider vinegar

Preheat the oven to 180° (356 °F).

Line a small loaf tin. If you don’t have any baking paper at hand, you can also grease the tin with a little coconut oil.

In a large bowl, combine the almond flour, the coconut flour, the flaxseed meal, the salt and the baking powder. Add one egg at a time and whisk them into the flour mixture with a fork or a hand blender. Finally, mix in the liquid coconut oil and the apple cider vi-negar. I like to add a banana to the dough as this makes the bread pleasantly juicy. Don’t worry, this will not make it too sweet.

Pour the bread mixture into the prepared tin. If you hit the tin from underneath, the dough will spread nicely into the edges. Alternatively, you could also drop the loaf tin carefully onto your work surface.

The baking time on the middle rack of your oven is approximately 25 to 30 minutes. You can test whether the bread is baked all the way through by sticking a wooden skewer into the centre. If you see that the crust is getting too dark before the bread is com-pletely baked, simply place a piece of damp baking paper on top of the loaf tin. This way you avoid the surface becoming too dark.

Remove the baked bread from the oven and allow it to cool down before you remove it from the loaf tin.

Paleo does not mean that you must give up your beloved bread. Be creative when using this recipe. You can add herbs, tomatoes or dried fruit. You can also use a large variety of toppings for your Paleo bread, ranging from ham to honey or a nice fried egg.

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Here’s a tip! If you don’t have any baking paper, you can sprinkle the greased loaf tin with herbs (e.g. rosemary or thyme). This will give your bread a wonderful herbal aroma. Of course, you can also choose to mix any herbs into your bread dough.

Tomato and basil Paleo bread

Zutaten (1 Laib Brot)200g (2 2/25 US cups) almond flour 2 tbsp. flaxseed meal 2 tbsp. coconut flour1 pinch of salt11/2 tsp. baking soda5 bio eggs 30 ml (0,13 Cup) coconut oil, melted1 ripe banana (optional, makes the bread pleasantly juicy)1 handful dried tomatoes, finely chopped1 handful fresh basil, finely chopped1 tbsp. apple cider vinegar

The base recipe for Paleo bread allows for many variations that are only limited by your imagination. Those who enjoy travelling and take pleasure in eating out will be familiar with different tastes. Why not try baking the tastes of your holidays in a fresh loaf of Paleo bread.

Preheat the oven to 180° (356 °F).

First, mix together the dry ingredients then add the liquid ingredients (see preparation of the base recipe). Sprinkle over the chop-ped tomatoes and basil and mix these well into the dough.

Grease a loaf tin with coconut oil (or line with a piece of baking paper). Pour in the dough and hit the tin from underneath so that the mixture spreads into the edges.

Place the baking tin on the middle rack of your oven and allow to bake for 25 to 30 mins. Sticking a wooden skewer into the bread will tell you when it is baked all the way to the centre. Take the bread out of the oven and leave it to cool before removing it from the loaf tin.

Buona fame!

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Tomato and basil Paleo bread

Paleo bread topped with fried egg

Paleo bread, fried egg and ham

Ingredients (serves 2 )4 slices Paleo bread4 – 6 slices Jamón Ibérico 4 bio eggs (ideally…)1 tomato, sliced1 small cucumber, sliced1 ripe avocado, sliced1 handful lettucesalt, pepperolive oil

If you have a fresh loaf of Paleo bread at home, your creative options have no limits. You may prefer a sweet option with delicious and healthy honey, or a natural choice with a pinch of salt and pepper or you may feel like something a little heartier.

In the Paleo, or stone age kitchen, you do not have to pass on good bread. Bake it yourself (you can find the base in this book) and top it with whatever you desire.

Here we suggest a topping of crispy roasted ham and a tasty fried egg.

Heat a little olive oil in a pan and slightly fry the slices of Paleo bread until they are crispy and golden. Place the bread slices to one side and wipe the pan with kitchen paper to re-move any excess oil. Place the slices of ham in the pan and fry these over a medium heat until crispy on both sides.

In the meantime, add some slices of tomato, cucumber, avocado and lettuce onto your bread.

Take the ham out of the pan and crack in the eggs. To get a perfect round shape, we used round egg rings. Once the eggs are crispy or have the desired consistency, place the ham on the ready dressed slices of bread and top with the fried eggs.

Season with a pinch of salt and pepper and enjoy this for lunch or light dinner.

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Paleo Sandwich

Did you know? In Spain, the wild pigs from which we get Jamón de Bellota live on fields and in forests and are only fed oaks. That’s where the distinct taste comes from. The main reason we choo-se this ham, is that other types of pigs are given grains as supplementary feed. This goes against our philosophy. The fatty acids from (wild) pork, the avocado and the olive oil is are all packed with antioxidants and can improve your body’s immune system.

Paleo Sandwich

Ingredients (serves 2 )4 slices Paleo bread6 slices Jamón de Bellota1 medium-sized tomato, sliced1 small cucumber, sliced1 ripe avocado, sliced2 – 3 lettuce leavessalt, pepperolive oil

A good sandwich, whether for lunch or a mid-afternoon snack, is a great thing. With an unlimited choice of toppings, you have many possibilities. Here, we offer you a de-licious choice of sandwich with fresh ingre-dients including some savoury and aromatic Jamón de Bellota. We lightly roasted the slices of Paleo bread in a pan with a little olive oil. This gives the bread more stability as well as a tasty roasted aroma. Place the washed and dab-dried lettuce on two of the slices. Add the sliced cucumber, the ham and the sliced tomato on top. Finish off with a couple of slices of avocado, sprinkle over some salt and pepper and cover with the remaining slices of Paleo bread.

Take a bite and enjoy!

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Bread meets avocado

Did you know? Avocados (mannoheptulose) and garlic (S-Al-lyl cysteine, pectin and taurine) make a strong defence team when it comes to infectious pro-cesses in the body. Avocados (tocopherol) are also loaded with antioxidants and together with the lemon juice (vitamin C) they contri-bute to cell protection. The cysteine, methylin and allicin found in garlic can help detoxify the liver.

Bread meets avocado

Ingredients (serves 2 )4 slices Paleo bread2 ripe avocados1 garlic clove, pressed1-2 tbsp. juice of a lemonsalt, pepperolive oil

Tasty does not mean complicated. Often, it is the small things that we remember the best. With our avocado bread, we want to show you how you can prepare a simple, flavor-some and nutritious meal. Combine just a few ingredients, with a bit of heat here and a splash of olive oil there and you are left with a truly delicious treat.

Heat a little olive oil in a pan (we like to use our beautiful cast iron pan which provides a perfect roasting result). Roast the slices of bread until they are golden on both sides and set aside.

Remove the flesh of the avocadoes with a spoon and combine with the rest of the in-gredients. Season to taste. You may also wish to use our delicious guacamole recipe for your spread.

Spread the avocado cream onto the roasted and still slightly warm slices of bread and drizzle over a couple of drops of olive oil. Sprinkle over some freshly ground pepper and enjoy the beautiful aromas. The pattern in the picture was created with a fork.

Enjoy!

Here’s a tip! A fresh chilli, chopped, not only looks beautiful for the eye, but also gives the avocado bread flavor a real kick. Try it out!

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French toast with Paleo bread and cherry jam

French toast with cherry jam

Ingredients (serves 2 to 3)4 – 8 slices Paleo bread3 bio eggs100 ml (0,42 Cup) coconut milk1 pinch of vanilla pulp 1 pinch cinnamon2 tbsp. Coconut sugar (optional)3 – 4 tsp. homemade jamGhee or coconut oil

French toast a recipe often remembered from our childhood days when our mothers wanted to use up stale (white) bread. Of course, this sweet and warm breakfast was delicious. From our understanding of nutri-tion, however, we know that neither bread nor sugar are good for our health. But don’t worry, you don’t have to pass on this tasty childhood memory altogether. Here’s how!

In a deep plate, whisk together the eggs, coconut milk, vanilla pulp and salt. Dip the slices of bread into the eggy milk and fry them in a pan with the hot ghee until golden on both sides.

Sprinkle the French toast with coconut sugar and cinnamon and add a dollop of jam.

Voilà, your sweet breakfast is ready to be served.

Bon appétit!

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Paleo breakfast rolls

Paleo breakfast rolls

Ingredients (makes 9 rolls)200g (2 2/25 US cups) almond flour 2 tbsp. flaxseed meal 2 tbsp. coconut flour1 pinch of salt11/2 tsp. baking soda5 bio eggs 30ml (0,13 Cup) coconut oil, melted1 ripe banana (optional, makes the bread pleasantly juicy)1 handful mixed seeds1 handful pumpkin seeds for topping

Using the already introduced Paleo bread dough you can of course also make some tasty (breakfast) rolls. Using your imagina-tion, these rolls can be made either sweet or savoury.

Preheat your oven at 180°C (356 °F) and line a baking tray with baking paper.

In a large bowl, combine all the dry ingre-dients except the pumpkin seeds . Add the coconut oil and mix it well with the dry ingredients before carefully whisking in one egg at a time. If your dough is too runny, add a little almond flour, coconut flour and flax-seed meal until you have mixture that you can form into shape.

With a tablespoon take a fist-sized amount of dough and shape into a ball. Continue doing this until all the dough is used up. Place the round pieces of dough on the baking tray, making sure to leave enough space between each one. Spread the pumpkin seeds over the rolls. Place into the oven onto a middle rack and bake for around 20 minutes.

Enjoy the warm and delicious bread rolls!

Here’s a tip! As mentioned previously, let your creativity flow. Try adding some dried herbs, chopped olives or dried tomatoes into the dough. You may also choose to make sweet rolls by ad-ding chopped dried figs for example.

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Impressum

Eat natural. Start healthy today!

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