I’ve been experimenting with your low carb corn bread recipe this week, not necessarily trying to emulate cornbread specifically but just to make a keto-friendly bread-like food, and that recipe was the first candidate I found browsing your site. I started off with a half recipe (fudging the fractional egg) because I only had around 2 tbsp of flaxmeal (brown, not golden) on hand. I quite enjoyed it, so I bought more flaxmeal and tried the recipe substituting hazelnut flour for almond, and again brown flaxmeal for golden and it was delicious (I gotta lay off! I can’t stop eating it, as I basically haven’t had bread in 3 years!) (brief note: I needed to bake quite a bit longer than you instructed both times.)

Grass-fed meat is recommended on the paleo diet because it is leaner than meat from grain-fed animals and has more omega-3 fatty acids, the healthy fats that reduce inflammation in the body and protect your heart. A typical American diet is high in saturated and trans fats and lower in healthy poly- and monounsaturated fats, hence the paleo diet's emphasis on grass-fed meats, as well as seafood. https://www.youtube.com/watch?v=0xU0XX4beBk
Paleo baked goods are free of gluten, refined sugars, and dairy. If you’ve perfected regular baking and now you’ve gone paleo, you might be surprised at just how different this way of baking is. I find that in order to get the closest simulation of regular bread (i.e., bread that has gluten), it’s often useful to use a combination of a few different paleo-friendly flours.
Well, I took the chance and sprayed my glass bread “pan” with non-stick spray instead of using the parchment paper and it worked great! My bread turned out just like your photo and it is very tasty. Now I must share how it started out though because this little loaf of heaven cost me a lot of money. I am very clumsy and this event proved that. I managed to bump something and knocked my glass bowl I started working with onto the floor and shattered into a million pieces, not only that but my iPad flew off the counter with it and the glass on the iPad is also shattered, but for now, it is still working. I lost a half cup of almond butter in the mess but that loss was insignificant in the overall scheme of things and I had enough to complete my task of making a loaf of this yummy bread so for that I am truly grateful. I am dying for a cucumber tomato sandwich which is why I wanted some bread. I grew my own tomatoes and cucumber and now need to sprout some broccoli sprouts to have on that sandwich! I can’t wait. On my test piece, I spread some of that yummy almond butter on it and had that for supper with a glass of goats milk. I have leaky gut and find that a Paleo diet works the best with the least amount of stress for me. I felt much better today than I have in years, so maybe, I am finally getting well, but not sure yet so don’t want to get my hopes up too high, but am very optimistic! Noticed when I was at work that I actually felt almost well today! Only worked 3 hours but there was a definite improvement. I will be exploring the rest of your site. Thanks for posting this! Yummy!
Thank you so much for this recipe!! I am Norwegian and eating bread for multiple meals is part of our culture. I have not had too many problems with switching to a paleo diet but I have sorely missed eating bread. I have tried many gluten free and paleo bread recipes out there but this is by far the best one. I used 4 wide mouth canning jar lids and otherwise followed your recipe exactly and they came out nice and fluffy and even held up with “wet” sandwich ingredients . I am going to try some of the variations in the comments. Thank you for bringing back a vital part of my culture!

I have made this now about 10 times. The first time I made them too thin. I use two muffin top pans (6 wells in each) and I filled 8 the first time. Then I went to six and it was perfect. My grandson is so happy we have bread again. Everyone loves it slathered in kerrygold butter. I make a double batch to get 12 pieces. I also make a single batch with garlic, extra salt and Parmesan cheese in the batter. I sprinkled some cheese on top of the batter before baking. The garlic bread was so delicious! Thanks for a super simple delicious recipe that I can make in five minutes.
So since you are making your own sunflower seed flour, I would recommend you sift it to remove any large chunks. Then when you mix the wet and dry, add a small amount of the dry mixture to the wet and mix, then add the rest of the dry mixture to the wet, and mix to combine everything. I don’t think over mixing will be an issue here, except if you whipped your eggs, which in that case you may want to mix the eggs in the batter last.

Cordain explains that high intake of fruits and vegetables is one of best ways to reduce chances of cancer and heart disease. He notes that protein has twice the calorie burning effect of fat and carbs and is more satiating than both. He explains that starch, fats, sugars, and salts together cause us to keep eating. So if we limit our diet to fruits and vegetables and/or meat, we’ll stop eating when we’re full. And if you stop eating when you’re full, you’ll lose weight and won’t get fat. And as you lose weight, your cholesterol will improve (regardless of what you eat). This all makes sense and can’t really be disputed. If you want to lose weight, the Paleo diet will get you there and probably quickly. But Cordain’s hypothesis applied to long-term health falls short. https://www.youtube.com/watch?v=5pWQEEzXRhM
You’ll stay pretty full on the Paleo diet. Nutrition experts emphasize the importance of satiety, the satisfied feeling that you’ve had enough. You shouldn’t feel hungry on this diet – protein and fiber are filling, and you’ll get plenty of both. One small study of 29 participants published in Nutrition & Metabolism in 2010 found Paleo dieters felt just as full but consumed fewer calories than their Mediterranean counterparts. https://www.youtube.com/watch?v=aWG6RJpPURE
The Paleo Diet Cookbook: More than 150 recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages by Loren Cordain. Also contains two weeks of meal plans and shopping and pantry tips. Helps you lose weight and boost your health and energy by focusing on lean protein and non-starchy vegetables and fruits. Note that this is a very low-fat book and is being marketed as such. Published December 7, 2010.
Love this bread only bread other then what I make at home I can eat. I have celiac disease, and Ulcerative Colitis, I have a allergy to corn, intolerance to carbs, yeast, soy, dairy, among a few other things. Julian Bakery Almond Bread is a life saver, reminds me of whole grain bread from my child hood. I love to put nutivia butter flavored coconut oil on it and toast it with cinnamon. IT does have to be toasted to hold up well but raw I like to use it to scramble in with eggs sometimes. Toasted it is great with almond butter and sugar free jam, avacado and eggs, bit of avacado mayo, and what ever else you wish. I find they work better as open sandwiches, then a true sandwich. Other thoughts try topping them with a paleo cheese after toasting and slowly warm it up to melt it on (Julian paleo cheese can take a bit to melt so low and slow as to not burn it) and it makes a lovely cheesy bread. One of my oddest and favorite things is a bit of nutiva butter flavored coconut oil and some caraway seeds as this makes it taste like a rye bread I use to eat as a child before my diagnosis.

Thank you for taking care of us who need your recipes! I recently found out that tapioca comes from the cassava plant and that is where they get cyanide from, so I know longer eat it and found out that I was allergic to it. If its not refined enough, it is a problem for many people who eat it and don’t know why they don’t feel good. You might want to consider not using it or xanthan gum or guar gum in any of your recipes either. They come from Pakistan and India and cause stomach distress in many people as they are a bean. Guar gum is used in oil fracking so it’s really not a great ingredient to be putting into food either! https://www.youtube.com/watch?v=oetS-bdZLOY
Fat and Cholesterol are Good for You by Uffe Ravnskov is a new book which includes updated and simplified sections from his previous one (The Cholesterol Myths). Ravnskov also presents his own idea about the cause of heart disease, an idea that explains all the findings that do not fit with the present view. It is a powerful book. Also see his web site. The Amazon.com reviews average to 5 stars. Published January 26, 2009.
Paleo Thin Bread® – Almond ( Paleo Bread ) (1 Net Carb) (3 Pack w/Free Shipping), is a great way to enjoy a healthy meal or snack with added flavor and health benefits. Paleo Bread – Almond is Gluten Free, Grain Free, Yeast Free, Soy Free, GMO Free, (7g Of Protein Per Slice), Low Carb and best of all delicious. Paleo Bread -Almond loaf contains six simple ingredients! *Nutritional Information Provided By Medallion Labs For Nutritional Accuracy **Freezes great for 12 Months** / Stay In Ketosis**”Paleo Breads Are Soft & Fluffy & Does NOT Crumble”
Food and Western Disease: Health and nutrition from an evolutionary perspective by Staffan Lindeberg (MD at Lund University in Sweden) is the newest book promoting the paleo diet. It covers the link between diet and disease in the Western world (all major diseases, including cancer, heart disease, obesity, stroke and dementia) and towards a greater knowledge of what can be defined as the optimal human diet. Benefits and risks are detailed. The Amazon reviews are all 5 stars. Especially read Susan Schenck's detailed review. You can read a preview at Google Books
I didn’t measure my pan but when I baked this bread it was a bit flat also, so I cut the loaf in half, and then sliced each half into bread sized pieces. It worked perfectly for full sized pieces that looked like ‘normal’ bread. I cannot get over how easy and delicious this bread is. My sweet son can have no grains, and no honey….so I left out the honey and added 1 tsp of xylitol. So so good. And this morning when I toasted a piece for him, he thought I made a mistake and gave him ‘real’ bread!
Paleo bread will not rise much, either… well at least, this one didn’t! In fact, when it first came out of the oven and I saw how flat it was still, I was a little disappointed and thought for sure that it was going to be a major flop. Such a shame, considering how amazingly good it the entire house smelled. But then I got to tasting it. OMG! It tasted like a thousand times better than it smelled.

Hi Meredith, every photo I share with my recipes are from the same recipe. I usually photograph the food right after I make them. This bread does not rise as much as regular bread during baking, but it does rise well. I use golden flax seeds. This recipe is meant to be made on a medium loaf pan of 8½ x 4½ inches. If you have a larger pan, you can double the recipe so that when baked the bread will rise to the top of your pan and will not be so thin.


Eat WELL Feel GOOD: Practical Paleo Living by Diane Frampton has over 200 recipes that makes paleo eating simple, delicious, and ultimately, intuitive. So they claim. There are only a few reviews at Amazon. They all like the book, but their lack of details makes it appear that they are not truly independent reviews. The recipes have a Crossfit appeal to them. Chef Rachel Albert has made some of the recipes and posted here [archive.org].

The Paleo diet not only misunderstands how our own species, the organisms inside our bodies and the animals and plants we eat have evolved over the last 10,000 years, it also ignores much of the evidence about our ancestors' health during their—often brief—individual life spans (even if a minority of our Paleo ancestors made it into their 40s or beyond, many children likely died before age 15). In contrast to Grok, neither Paleo hunter–gatherers nor our more recent predecessors were sculpted Adonises immune to all disease. A recent study in The Lancet looked for signs of atherosclerosis—arteries clogged with cholesterol and fats—in more than one hundred ancient mummies from societies of farmers, foragers and hunter–gatherers around the world, including Egypt, Peru, the southwestern U.S and the Aleutian Islands. "A common assumption is that atherosclerosis is predominately lifestyle-related, and that if modern human beings could emulate preindustrial or even preagricultural lifestyles, that atherosclerosis, or least its clinical manifestations, would be avoided," the researchers wrote. But they found evidence of probable or definite atherosclerosis in 47 of 137 mummies from each of the different geographical regions. And even if heart disease, cancer, obesity and diabetes were not as common among our predecessors, they still faced numerous threats to their health that modern sanitation and medicine have rendered negligible for people in industrialized nations, such as infestations of parasites and certain lethal bacterial and viral infections.
Hi Sally, thanks for your comment and kind words. I mostly bake with almond flour and coconut flour because they are much lower carb than other gluten-free flours. Unfortunately, I don’t think they are elastic enough to make pita bread. When we have falafel and other foods that are typically served with some type of bread product, I serve in a lettuce wrap which takes next to no time to prepare, is low carb, and very healthy. Sorry I can’t be of more help!
By latest count, about 800 Hiwi live in palm thatched huts in Colombia and Venezuela. In 1990 Ana Magdalena Hurtado and Kim Hill—now both at Arizona State University in Tempe—published a thorough study (pdf) of the Hiwi diet in the neotropical savannas of the Orinoco River basin in Southwestern Venezuela. Vast grasslands with belts of forest, these savannas receive plenty of rain between May and November. From January through March, however, precipitation is rare: the grasses shrivel, while lakes and lagoons evaporate. Fish trapped in shrinking pools of water are easy targets for caiman, capybaras and turtles. In turn, the desiccating lakes become prime hunting territory for the Hiwi. During the wet season, however, the Hiwi mainly hunt for animals in the forest, using bows and arrows. https://www.youtube.com/watch?v=5b1YEsmGb1I
Transfer bread dough to prepared loaf pan, using a wet spatula to even out the top. Cover with a kitchen towel and place in a warm draft-free space for 50-60 minutes until the dough has risen just past the top of the loaf pan. How long it takes depends on your altitude, temperature and humidity- so keep an eye out for it every 15 minutes or so. And keep in mind that if you use a larger loaf pan it won't rise past the top. 
I made you Paleo Bread today. It was YUMMY with my grass-fed Beef Vegetable Soup. I didn’t change one thing (except I only had a 8.5×4-inch glass loaf pan–my smallest). It turned out great. It did stick a little on the very center bottom. I think I may have been a little anxious to get it out of the pan, but your suggested pan would be a much better choice.
Hi Elana! Love this bread…have been making it for a couple of months now. Only one problem: I keep getting these cobwebs in the bread. It appears after a few days being kept sealed on the counter. Have you ever come across this problem? I assume if it was a problem of the bread going bad it would get mouldy…but this isn’t mould, it looks like cobwebs inside the bread. I read up on it and people say that the cobwebs are from moth eggs. Once I read that, I got rid of my original flours and purchased new items at a different store from a different brand. I made the bread right away and stored the flours in the fridge. Once again though, each bread I make..after 3-4 days, it got cobweby.
Eat low to moderate amounts of fruits and nuts. Try to eat mostly fruits low in sugar and high in antioxidants like berries as well as nuts high in omega-3, low in omega-6 and low in total polyunsaturated fat like macadamia nuts. Consider cutting off fruits and nuts altogether if you have an autoimmune disease, digestive problems or are trying to lose weight faster.
Eat WELL Feel GOOD: Practical Paleo Living by Diane Frampton has over 200 recipes that makes paleo eating simple, delicious, and ultimately, intuitive. So they claim. There are only a few reviews at Amazon. They all like the book, but their lack of details makes it appear that they are not truly independent reviews. The recipes have a Crossfit appeal to them. Chef Rachel Albert has made some of the recipes and posted here [archive.org].

I know that soy can cause inflammation and if you are not using soy free eggs, that could be part of the cause. It may not be the actual egg but the soy that is the problem. just a thought. Here is an article that has some interesting info on soy. http://articles.mercola.com/sites/articles/archive/2012/07/29/soy-effects-on-women.aspx?e_cid=20120729_SNL_Art_1

I’ve made this bread several times now in a traditional loaf pan and it came out great. A little short, but fully cooked and tasty and since i wasn’t using it to make a sandwich I was ok with the short, squatty loaf. The other day i decided to add the magic line loaf pan to my amazon order just to see what was so great about using this kind of pan. I made the recipe (the first one) just as I always have, same ingredients, same proportions, no subs and my bread came out barely cooked. The whole inside was raw. I continued to bake it and continued to bake it…..for another 45 min! and still raw. I pulled off the cooked “sides” and put the raw goopy mess back in the pan for another 30 min. Still raw in the middle. Not sure what’s so “magic” about this pan….???


Hi Michelle, some people left comments above and they made it with coconut oil and also flax as an egg replacer. They said these work well, but personally I haven’t tried it. If your daughter can have the yolk , you can separate it and just use that to make the bread. Also find out if she can have ghee because although it’s made from butter, it doesn’t contain the casein that most people react to in dairy.

• Maintain a team effort. Assist clients in making the healthful, positive aspects of their chosen diet part of a sustained lifestyle change. Teach clients to modify recipes or food choices appropriately to achieve their desired goals. This may include supporting the addition of small amounts of whole grains, legumes, and dairy to maintain nutritional adequacy.


This bread is so so good! I love that it doesn’t have Cassava flour, which upsets my stomach a little. It was so easy and the recipe is also pretty forgiving. I had a crazy two year old (who I thought would like to “help”) and an infant while I was making this and ended up spilling some of the flours and I didn’t measure very accurately and it still came out amazing! Thank you for the recipe!
As for the mixing…I mixed the dry ingredients in one bowl, then separated the egg yolks and whites, in bowls. I whipped the whites until they were thick. I added the yolks to the whites, and added the honey and oil. I mixed that up. I added the wet to the dry and mixed. It was really thick. Then I combined the baking soda and vinegar, mixing them. I added them to the whole mix and slightly stirred.
I’m so sorry your bread crumbles, that’s so disappointing. That your dough didn’t become a firm ball indicates that a measurement might have been off. My best recommendations for baking grain-free include having all ingredients at room temperature, have the oven preheated, to measure everything accurately and to notice if things are happening the way they are supposed to, ie.: your dough is not firm. A soft dough would need you to add more flour to it, although if the dough is too soft because too much milk or fat was added, it will throw off the balance of everything else. Baking is very precise in this way, try it again and keep me posted on the outcome.
I really do hope you read this. It may make a difference to some people. I know it makes a huge difference to me. I tried your paleo bread recipe and several other bread recipes on other websites. I kept tasting a bitter undertone in the bread. Every time it would just make me gag. I finally figured it out that it’s the almond flour. It makes sense now, since almonds DO have a bitter aftertaste. But it usually doesn’t matter when using whole or chopped almonds. So I tried your paleo bread recipe by replacing it with cashew flour. I had to make the flour myself in the vitamix blender, but it worked real well. AT LAST, NO BITTER UNDERTONE! I recommend informing people that cashew flour is an alternative. The only problem I have now is that it still doesn’t have that wheat bread taste. I tried increasing the flax seed meal to 1/2 cup and reducing the cashew flour to 1 3/4 cups but the flax seed meal still didn’t shine through. I know flax seed meal has the potential to create the taste. I intend to increase it further in my next attempt. BTW, I’m not worried about the phytoestrogens in flax seed because my naturopathic doctor says it doesn’t act like real estrogen.
Both kids and adults will enjoy stretching the honey into taffy, and the longer you stretch the honey, the easier and more pliable the taffy becomes. To avoid a sticky situation, make sure any surface you set the taffy on is thinly coated with cooking spray. You can also wear latex gloves (coated with canola oil) to make the pulling a little easier.
“I think there are a lot of positives about it,” Holley says. “It cuts out a lot of processed foods just naturally, like processed grains or added sugar through soft drinks or juice.” And because the diet promotes eating anti-inflammatory foods — like fruits, vegetables, and unsaturated fats in nuts and certain oils — your health could benefit, Holley explains. Cutting out processed foods and sugar will also help lower your risk of certain diseases, like type 2 diabetes and certain cancers, she says. (6)
Hi Maya, I have made this twice and the first was actually closer than the second! The second one was raised really well when I put the foil on for the last 10-15 mins of cook time and when I took it out 12 mins later it had completely fallen! Now it is almost wet in the center though there are air pockets in it, it’s very odd. The first loaf was pretty flat the whole time and I am pretty sure that was because I didn’t have my egg whites whipped enough but they were spot on for the second loaf. I am also thinking it might be my baking powder after reading some of the comments. I plan to try again and just use a baking soda/cream of tartar mix rather than the baking powder. Any other suggestions? Anyone? LOL!

I just used a 9 x 5 pan and did not change the recipe proportions at all. Since this is the only loaf pan I have, instead, I pushed the dough against one side of the pan and formed a small loaf that is closer to the 7.5 x 3.5 pan size that Elana says to use. The dough was sticky enough to hold together fine and did not collapse or spread out during baking. It’s not the most beautiful creation, but it’s proportioned OK and tastes fine. I say – make it work with what you have and you’ll be alright. https://www.youtube.com/watch?v=2upizqKg7cY

It sounds like Weevils. They make cobwebs in flour and flour baked goods and were the bane of the Sailors on long voyages for centuries. I have found using a large lidded container, plastic, metal, ceramic or whatever you have, and sprinkling Diatomaceous Earth inside and round the lid keeps all my different flours healthy and hygienic. Diatomaceous Earth is a natural silica like powder which can even be taken internally, and totally dehydrates any bugs etc leaving them very dead. I use it in my chicken run and even on my cats and in their food. It keeps them healthy and parasite free. It is a sustainable, non chemical product – just check its Food grade before buying it. I guess they seell it in the US. It’s used a lot here in the UK.
We did the same thing with sunflower sead butter in paleo bread the other day. We ran out of cashew butter (as the recipe called for) and filled in the final put with sunflower seed butter. Top half of the bread turned bright green! Some in the house wouldn’t eat it, but I loved it! And it was pretty cool when we looked up why it happened. Excited to try this recipe, thanks for sharing!
This raisin bread will have you wondering if it really is Paleo, or if you’ve just cheated on your diet program. But no worries, everything checks out and you can eat this in moderation just like anything else dubbed acceptable. With ingredients like sweet potatoes, coconut flour, eggs, butter, and raisins, how can you go wrong? She’s managed to exclude all of the things that give the body a hard time in regards to digesting and processing, and replaced them with items that are known to be easy to digest and absorb.
Elana I just love your recipes. I love the fact they are simple, don’t take long to rustle up, require minimum effort or minimal cookery skills, have few ingredients that I always usually have and ones I know (no going to Amazon to buy stuff I’ve never heard of before and don’t know how to use)they always work and I can depend on them every time, they taste amazing and you have such a variety on your website! I am a huge fan and when I search for gluten-free paleo recipes your website is the first place I come to and I usually find exactly what I need right here! This bread recipe is amazing and sooo good! I will def. be making this bread more regularly now as others’ just don’t compare! Thanks for all your hard work!
While going bonkers and eating chocolate creations 3 times per day is unnecessary (and would sorta defeat the point of Whole30, and Paleo in general) I DO think it’s a great time to explore all the Paleo dessert options out there – so we can have our cake (quite literally) – and still feel awesome after eating it.  That’s what Paleo treats and desserts are all about in my opinion – and it’s NO secret that I’m quite the fan of dessert, just check out the “sweet treats” section of the blog! https://www.youtube.com/watch?v=Ok4_JpAIG4w
I followed the recipe to a tee, used all recommended ingredients. I’ve attempted making it twice, the first time I didn’t have a food processor and that was a complete fail. The second time, today, I bought a food processor and attempted it again. The egg whites were fluffy but never got to stiff peaks… maybe my eggs were too cold? Anyway, I baked for 30 mins, and it wasn’t even golden brown on the top so I didn’t put the foil on time and cooked it another 20 mins. I just pulled it out about 20 mins ago and it is golden brown. However, it is a very moist almost like a banana bread texture. I just popped it back in the oven hoping it will “dry up”. Any recommendations? Do I need to cook for and hour ?
Oils are trickier. Loren Cordain, Ph.D., founder of The Paleo Diet Movement, breaks down which oils are healthy on the paleo diet: olive, walnut, flaxseed, macadamia, avocado and coconut oils are all allowed because they were gathered directly from the plant. While our hunter-gatherer ancestors probably did not consume flaxseed oil, it is allowed because of its content of high alpha-linolenic acid (ALA), a type of heart-healthy, anti-inflammatory omega-3 fatty acid.
Hi, Elana. Just wanted to let you know that I love this bread recipe. I make it all the time. Not long ago, I had an epic fail because I forgot to let my ingredients come to room temperature. I had quite an issue with tunneling. The bread was unusable for slicing, but I decided to cube it and dry it in the oven so I’d have some gluten-free bread for stuffing. I used it to convert my treasured cornbread stuffing recipe to a gluten-free version, and it turned out great. My recipe will be featured on my blog(www.gardenforestfield.com), with a link to your bread recipe, on Monday, Nov. 18th. Thanks for all you do.
Elana, this bread is AMAZING. Seriously. We made some today, using ground chia seeds in place of the flaxseed meal, and xylitol in place of the honey (honey spikes my blood sugar too high, unfortunately), and it came out SO delicious. We used a little to do a trial run of Thanksgiving stuffing, and it came out JUST like our old corn bread stuffing recipe. I get to have stuffing this year!! Thank you so much for putting in all the work to get the recipe just right. It is much appreciated :)
Saturated fat has been demonized by our health authorities and media. What is the basis for this position on Saturated fat? Are current recommendations for VERY low saturated fat intake justified? How much saturated fat (and what types), if any should one eat? Without a historical and scientific perspective these questions can be nearly impossible to answer.
Paleo diets are based on a simple premise – if the cavemen didn’t eat it, you shouldn’t either. So long to refined sugar, dairy, legumes and grains (this is pre-agricultural revolution), and hello to meat, fish, poultry, fruits and veggies. The idea is that by eliminating modern-era foods like highly-processed carbs and dairy, you can avoid or control “diseases of civilization” like Type 2 diabetes and heart disease, and likely lose weight too. What you eat and how much depend on your goals or the specific program you’re on, if you choose to follow one. The high-protein diet is ranked poorly among U.S. News experts, who consider it too restrictive to be healthy or sustainable.
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A number of randomized clinical trials have compared the paleo diet to other eating plans, such as the Mediterranean Diet or the Diabetes Diet. Overall, these trials suggest that a paleo diet may provide some benefits when compared with diets of fruits, vegetables, lean meats, whole grains, legumes and low-fat dairy products. These benefits may include:
Hi Gabriel, thank you! I think using bananas in this recipe will not work in place of the arrowroot. Although the bananas are also a starch, it will add moisture and affect the overall texture and taste. You could maybe substitute the yogurt for the bananas, but again the taste of your bread will be different. I have a few banana bread recipes on this blog. Do a search for banana bread to find them.
I always wondered what the heck makes up the seven layers of these tasty bars.  Turns out that Seven Layer Bars have a graham cracker crumb base and are topped with some combination of nuts, chocolate chips, white chocolate, butterscotch, and coconut.  All that is usually held together by sweetened condensed milk. If you’re thinking, “Oh my goodness, that’s a lot of sugar!” You’re right.  If you’re thinking, “Wow, that sounds amazing,” then you’re right as well!

I really wanted to keep this nut and seed paleo bread more on the seed side. Haha, you get my point. The only nut that is really involved is almond in the almond flour. The rest are seeds such as pumpkin seeds, chia seed, and poppyseed, which you can interchange with flax or sunflower seeds. Either way, it truly gives the bread a nutty flavor that’s not too heavy. Cool? https://www.youtube.com/watch?v=yrcSUhdBgtc
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