We are just experimenting with a paleo diet, I've just made this very small loaf - looks and tastes great!
The recipe is below the picture along with the credit.
Better Off Bread
Recipe from the Nom Nom Paleo™ app for the iPadMakes : 1 loaf
Hands-On Time : 10 min
Total Time : 40 min
I'm not a big fan of "Paleoized" versions of Faileo foods. They keep alive our cravings for grains and sugar, and they're rarely as yummy as the real thing. But once in a while, a gluten-free bread or cookie recipe will knock my socks off, like this one. Heed my warning: This crusty quick-bake bread is one addiction you won't be able to shake.
Ingredients:
| 2½ cups almond flour |
| 1½ teaspoons baking soda |
| ⅓ teaspoon fine sea salt |
| 3 tablespoons butter, as cold as possible (preferably frozen), divided |
| 2 large pastured eggs |
| 1 tablespoon lime juice |
| 1 tablespoon apple cider vinegar |
| 1 tablespoon honey |
Cooking Equipment:
| Measuring cups and spoons |
| Large and small bowls |
| Balloon whisk |
| 8-inch cast iron skillet |
| Silicone brush |
| Serrated knife |
| Wire rack |
Preparation Steps:
| Preheat the oven to 350°F. |
| Measure out your dry ingredients and put in a large bowl. [2½ cups almond flour 1½ tsp baking soda ⅓ tsp fine sea salt] |
| Quick tip: Kosher salt is great for most dishes, but for baking, stick with fine sea salt. It dissolves better. |
| Cut 2 tablespoons of frozen butter into little chips and throw them in the bowl. [2 T butter, as cold as possible (preferably frozen)] |
| Use your hands or a pastry cutter to work the butter into the dry ingredients. You should end up with a crumbly mixture. |
| Crack the eggs into a smaller bowl, and add the lime juice, apple cider vinegar, and honey. [2 eggs 1 T lime juice 1 T apple cider vinegar 1 T honey] |
| Whisk until thoroughly mixed. |
| Melt the remaining 1 tablespoon of butter over medium heat in an 8-inch cast iron skillet.[1 T butter] |
| Meanwhile, make a well in the middle of the dry ingredients, and pour in the egg mixture. |
| Mix with a spatula until a shaggy, sticky dough is formed. Don't overwork it. |
| Use your hands to pat together a ball of dough. It should just barely stick together. |
| By now, the butter in the skillet should be melted. Turn off the stove and use a paper towel or brush to coat the inside of the skillet with the melted butter. Remember: The skillet's hot, so be careful. |
| Place the dough ball in the skillet, and gently press down until the dough is about 1½ inches tall. |
| Use a serrated knife to score a large "X" into the top of the dough. Cut about a half-inch deep. |
| Transfer the skillet to the oven, and bake for 20 minutes. |
| The bread's ready when a toothpick or skewer inserted into the center comes out clean. |
| Remove the skillet from the oven, and let the bread rest in the pan for another 10 minutes. |
| Transfer the bread to a wire rack to cool slightly before eating. |
| Try to resist the temptation to eat the whole loaf by yourself. |
Find more recipes at http://nomnompaleo.com
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