Saturday, January 12, 2013

Nom Nom Paleo : Better Off Bread

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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 iPad

Makes : 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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