Thank you for another amazing recipe, Elana! I am thrilled to find delicious recipes that support a healthy lifestyle, and that I can share with family and friends. Your cookbooks are a staple in our house and your blog is a gift to me. I am looking forward to trying some of your great breakfast ideas to start to school year off right. Thanks for sharing the fruit of your efforts. :)
I added chia seeds to give the bread a bit of a healthy crunch, but also for the many nutritional benefits of these little wonders. This a great low carb bread full of all my favourite low carb flours and so easy to make too. You could add other flavours to this with herbs and spices and not be disappointed. My next plan with this is to probably add some seeds to it. https://www.youtube.com/watch?v=6JMPLMKoDMA
The New Evolution Diet: What Our Paleolithic Ancestors Can Teach Us about Weight Loss, Fitness, and Aging by Arthur De Vany. Art is the grandfather of the "Paleo Lifestyle" movement. The plan is built on three principles: (1) eat three meals a day made up of nonstarchy vegetables, fruits, and lean proteins; (2) skip meals occasionally to promote a low fasting blood insulin level; and (3) exercise less, not more, in shorter, high-intensity bursts. Note that the book is anti-fat. All oils are to be avoided, though canola is considered okay for higher temperatures. Egg yolks are to be skipped now and then. Published December 21, 2010.
The most common reason that any bread falls is that it needed to bake for longer. That being said, I’ll be perfectly honest – sometimes this keto bread recipe falls anyway, even despite doing everything else right. Fortunately this isn’t a huge deal because it still tastes delicious – IF you baked it for long enough and the center is cooked through.
“All plants contain chlorogenic acid, mostly in the stems and leaves, but sunflowers also have it in the seeds. A spokeswoman for Red River Commodities says that SunButter does indeed turn cookies and other baked products green as they cool. The solution, she says, is to reduce the amount of baking soda or baking powder in your recipe by almost half, which balances the acidity of the ingredients and keeps them from changing color. Whether your cookies will rise adequately with half the leaven is a good question, but she says some people who have gotten in touch with the company say they don’t notice any difference. Adding a bit of lemon juice to your dough or batter can also help maintain expected colors. ”
I tried this recipe (delicious, btw) substituting sunflower meal for flax meal (in the middle of hurricane Sandy and had no flax), and the bread turned green… SO glad that someone else experienced this and it was answered. Thank you! That helps. It didn’t rise as much as I hoped – maybe it was because of the substitution…? In either case, thank you for this fantastic recipe! My husband and I loved it.
Grass-fed beef is often highlighted on the diet, which is promoted to contain more omega-3 fats than conventional beef (due to being fed grass instead of grain). It does contain small amounts of alpha-linolenic acid (ALA), a precursor to EPA and DHA. However, only a small proportion of ALA can be converted in the body to long-chain omega-3 fatty acids (EPA and DHA). The amount of omega-3 is also highly variable depending on the exact feeding regimen and differences in fat metabolism among cattle breeds.  In general, the amount of omega-3 in grass-fed beef is much lower than that in oily marine fish.  Cooked salmon contains 1000-2000 mg of EPA/DHA per 3-ounce portion, whereas 3 ounces of grass-fed beef contains about 20-200 mg of ALA.
Wow! I really admire your baking skills back then (and now too)! I’ve never made homemade almond butter before, but it’s on my list to do so. Sounds like you were overflowing with ALL of the food! Mmm and nice cream, I do love that and it’s been way too long since I’ve had some. You are the queen of no-bake recipes, Demeter! I’m loving that these gorgeous bars are just four ingredients. You really can’t get much easier (or more delicious!) than this. Pinning these beauties and can’t wait to make them. I’m love the chocolate and almond butter combo! Hope your week is off to a great start!
Since your loaf pan isn’t all that much larger, I would first just alter the cook time. This bread will probably cook a bit quicker in a slightly larger pan, so I would recommend checking it about 5 minutes sooner. However, the loaf may not rise as high as it would in a smaller pan; if you’re looking for a higher rise to your bread I would try it with 1.5 times the ingredients and an increased cook time. Please let me know how it goes if you give it a try!
I have admired your blog and recipes for a while now. But as a “Paleo” devotee and blogger I am motivated to compliment you on this particular post. The first sentence about gluten free not necessarily meaning healthy is so true and has kept me from trying a lot of gluten free products and recipes. But my kids often request some sort of gluten free bread (kinda funny that kids would consider getting bread a treat!) I can’t wait to try this recipe because the ingredients are really wholesome -truly “Paleo”.
Hi I made the Easy paleo keto bread 5 ingredients. It was moist, texture was good but it didn’t turn out completely white, more like a pale yellow and the crust was overdone. I opted for honey as my sweetner because this bread is for my nephew who has autism and we want to keep it as natural as possible. I baked the bread exactly at 325 for 40mins uncovered and then another 40mins covered (tent). What could I do next time to achieve a white bread with golden crust?
For many years Arthur De Vany Ph.D. has been writing a book called Evolutionary Fitness on "What Evolution Teaches Us About How to Live and Stay Healthy." The diet he follows fits into my core diet definition. He may have been the first one to use the paleo diet to maximize fitness. His current site is Art's Blog on Fitness, Health, Aging, Nutrition and Exercise [archive.org].
A special note on dairy: I made this bread with dairy (butter and greek plain yogurt) so technically some people would go against it being called Paleo. With the knowladge we now have today we should know that there are many benefits to consuming dairy made from organic grass fed animals. Butter is an extremely good source of fat and loaded with vitamin A, D and K, and Conjugated Linoleic Acid. Yogurt contains live and active bacteria that are beneficial and keep your digestive system clean and provide food for the friendly bacteria that reside there. On top of that, the live active probiotic bacteria in yogurt can rev up your immune system and reduce your risk of yeast infection, prevent allergy symptoms and naturally increase your metabolism. Not all yogurts are made the same though, so you need to look for these words on the label: “contain active cultures”, “active yogurt cultures”, or “living yogurt cultures”.
For immediate weight loss, Paleo is a great and healthy solution. But after carefully reading and considering, I’m unconvinced that Paleo is optimal for long-term health. I think, in fact, it might lead to heart disease and other ills associated with heavy meat consumption. Although many of Cordain’s theories fall apart long-term, I thoroughly enjoyed the read and highly recommend the book. You should read critically and decide for yourself. https://www.youtube.com/watch?v=8pN4G7rITNE
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 Ginger, I personally haven’t tried making this bread into buns. I think the texture is a bit different, but it may work also. You could bake the batter into an english muffin pan like this one http://amzn.to/1TbU31n or this one http://amzn.to/23RkXeu. Please let me know how it goes if you try it and post a photo here so I can see how they turn out.
[…] Review: I tried my best to modify my mom’s stuffing recipe with paleo bread, but some things are not meant to be. Stuffing is one of those things that need the real thing in order to taste authentic. It wasn’t terrible, but if you want that REAL stuffing taste, you won’t find it here. The bread recipe on it’s own was not bad at all, check it out here! […]
We cannot time travel and join our Paleo ancestors by the campfire as they prepare to eat; likewise, shards of ancient pottery and fossilized teeth can tell us only so much. If we compare the diets of so-called modern hunter-gatherers, however, we see just how difficult it is to find meaningful commonalities and extract useful dietary guidelines from their disparate lives (see infographic). Which hunter–gatherer tribe are we supposed to mimic, exactly? How do we reconcile the Inuit diet—mostly the flesh of sea mammals—with the more varied plant and land animal diet of the Hadza or !Kung? Chucking the many different hunter–gather diets into a blender to come up with some kind of quintessential smoothie is a little ridiculous. "Too often modern health problems are portrayed as the result of eating 'bad' foods that are departures from the natural human diet…This is a fundamentally flawed approach to assessing human nutritional needs," Leonard wrote. "Our species was not designed to subsist on a single, optimal diet. What is remarkable about human beings is the extraordinary variety of what we eat. We have been able to thrive in almost every ecosystem on the Earth, consuming diets ranging from almost all animal foods among populations of the Arctic to primarily tubers and cereal grains among populations in the high Andes.” https://www.youtube.com/watch?v=cwQgjq0mCdE
Baked this bread yesterday and it exceeded my expectations! I’ve baked other GF/low-carb breads and was always dissatisfied with the texture. The combo of almond flour, coconut flour, and flax works really well here. The Paleo bread’s flavor reminds me of a popover, and it holds up well in sandwiches. It did take a long time to bake, but that might just be my oven. The bread looks and tastes great! Thank you, Elena!
Evolution of the Human Diet: The Known, the Unknown, and the Unknowable by Peter S. Ungar. Diet is key to understanding the ecology and evolution of our distant ancestors and their kin, the early hominins. A study of the range of foods eaten by our progenitors underscores just how unhealthy many of our diets are today. This volume brings together authorities from disparate fields to offer new insights into the diets of our ancestors. Paleontologists, archaeologists, primatologists, nutritionists and other researchers all contribute pieces to the puzzle. The book has four sections: Reconstructed diets based on hominin fossils--tooth size, shape, structure, wear, and chemistry, mandibular biomechanics. Archaeological evidence of subsistence--stone tools and modified bones. Models of early hominin diets based on the diets of living primates--both human and non-human, paleoecology, and energetics. Nutritional analyses and their implications for evolutionary medicine. https://www.youtube.com/watch?v=LssXGFdueFM