According to the CDC, cardiovascular disease is the number one cause of death in the United States. Interestingly however, our Paleolithic ancestors and contemporarily studied hunter-gatherers showed virtually no heart attack or stroke while eating ancestral diets. The references below will explore these facts to better help you understand the heart-healthy benefits of a Paleo diet. https://www.youtube.com/watch?v=XyiCfNSG1_A
This was awesome. This is my second attempt at a no wheat bread. I did one before with coconut flour and it tasted like a salty cake. This is perfect. And I had to make few substitutions. Can’t wait to try the original recipe as I know it will taste even better. I had to substitute the flax meal and seeds with ground sesame and sesame seeds (no background on this, I made it up because I didn’t have flax seeds) and used olive oil instead of butter because I was too anxious to get it done and didn’t want to wait the melted butter to cool off. Even with this changes it browned perfectly, and it’s so fluffy!!! I’ll try toasting it to get a harder texture to be able to use it with toppings. Thank you very much for this recipe. 5 stars!!! https://www.youtube.com/watch?v=uHtriY7T7sw

Thank you for so much for experimenting until you developed this delicious recipe! We (me, husband, 12yo daughter, 10yo son) just finished Paleo restart, 30 days. My son has been so desperate to have bread, now he can have nut butter & homemade jelly sandwiches! He’s ecstatic…me too! ???? ???? ???? Thanks for sharing…it’s because of people like you that are making this journey not so overwhelming!
Oh my GOSH!! It’s REAL bread! My poor little guys (okay, and me too) have really been struggling since going gluten free for the third time (this time we went Paleo and it has finally resolved their symptoms and as a side note resolved mine, though I didn’t realize in the beginning I had a gluten problem). My son and I are oohing and ahhing in my kitchen right now over this bread. I’d given up on the difficult task of making gluten free bread when the first several complicated recipes I tried were gross and gritty. I did not have high hopes for yet another bread recipe, nevertheless one that would fit into our Paleo diet, but this is seriously amazing and it was fast and easy to make in my Vitamix. Moist and delicious, we decided we had to make some quick strawberry jam to celebrate this delicious occasion. Thank you, thank you for giving my boys (and me!!) our bread back!!! https://www.youtube.com/watch?v=pr9Ogyiw4AA
I also doubled the recipe in an attempt to make the loaf larger, because my loaf pans are bigger. After doubling, I took out enough of the batter to make 6 rolls in a muffin top pan. I filled the holes not quite to the top, then put the remaining batter into the loaf pan. It didn’t seem to help with the size of the loaf much. I may try it again using the full double batch. I added 7 minutes to my bake time for the bread and did the toothpick test. I have to say, I prefer the rolls, which I baked for 18 minutes. They are wonderful for breakfast when filled with an egg, sausage, and cheese!
I am a complete fan of yours and have been trying various recipes over the years that have loved by my family! I tried making this bread today. It was cooked all the way through but looked rather pale. I wanted to put it back in the oven a little longer but feared that this plan would make things way to dry. Any thoughts with what I can do differently next time? https://www.youtube.com/watch?v=FfitxN3Vx24

Hi Maya, I’m new to your website and I’m anxious to try out this bread recipe. I’m helping my 27 year old son lose some weight. He’s on some pretty potent medication that has caused him to crave carbs thus putting on quite a bit of weight over the past few years. Since I’m his caregiver and also a Certified Nutritionist, I’m looking for some healthy alternatives to make his transition a bit easier and he loves bread. https://www.youtube.com/watch?v=0vX92H9KpVA


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. https://www.youtube.com/watch?v=bNz73Lu0RpU
Hahaha! Demeter – I so so know what you mean about that almond butter grease that gets EVERYWHERE and, like you said, refuses”to let go of its dish territory” I still love making my own almond butter (mostly cos it doesn’t cost me a kidney and an arm) when I have the time – lately time has been in short supply for me – also in short supply are treats as decadent as these! You sure are a good almond-butter-making-maniac-sister to keep your sisters supplied with treats like these bars – though in the unlikely event that you end up with more of these bars than they are willing to take off your hands – well, I’d be delighted to help out! Just saying 😉
Hi V. Not all my recipes need nuts or almond flour, but most my baked goods do. This is because almond flour gives the best texture. If your son is allergic to nuts I would suggest substituting the nuts for seeds, and the almond flour for pumpkin or sunflower seed flour. You can also try using a gluten-free oats flours. I haven’t made this substitution in many of my recipes, but it’s worth a try. Please let me know how it goes.
Getting the grains out is pretty much the top priority when you make a bread that is Paleo approved. That’s what we’re seeing here is the use of coconut flour instead of wheat-based flour. You’re going to get a milky taste from this because they’ve used almond milk, and a creamy taste because there’s cashew butter. This should give the bread a smoothness that you won’t find with other breads on the list, which might make it preferable to some, and others may prefer the other types made out of almond flour or that contain flax meal.
I don’t want to give negative criticism, but (uh oh here we go) active bacterial cultures such as ACV and yogurt (I make my own homemade both) will not survive baking, frying, microwaving nor any other heating or freezing. Both bacteria carriers function as a leavening agent, but in terms of health benefits, you can use any good tasting, naturally sourced vinegar, and the yogurt will raise the dough but after being baked neither does anything for your gut. I also should point out to the folks determined to cook with coconut oil, that a MTC oil like coconut becomes almost the same as any other vegetable oil once it hits smoking temp. So baking it you might as well have saved your money and used butter or an oil. For MtC benefits and bacterial cultures, keep everything out of the microwave, have the coconut oil as a topping and yogurt as a smoothie on the side.
Actually, I m not talking about Wheat flour. I suggested Vital Wheat Gluten and Wheat Protein Isolate. Which are low in carbs. Vital Wheat Gluten is 4g carbs per 1/4 cup and Wheat Protein Isolate is 2 to 3g per 1/4 cup. There is actually Low Carb bread being sold out there with these ingredients now. And, Oat Fiber actually has zero carbs. So, it is Keto. Especially, that you really don’t need to use much during baking. Most used would be Almond or Coconut Flour. I am doing Keto to loose weight and get back in shape. I have no Gluten allergies. So, for those that do, this isn’t a good choice, but it is for me.
The Primal Blueprint Cookbook: Primal, Low Carb, Paleo, Grain-Free, Dairy-Free and Gluten-Free by Mark Sisson and Jennifer Meier. Recipes include: Roasted Leg of Lamb with Herbs and Garlic, Salmon Chowder with Coconut Milk, Tomatoes Stuffed with Ground Bison and Eggs, and Baked Chocolate Custard. Recipes are simple and have limited ingredients. Complaints are the book is stuffed with unnecessary photos and proofreading could have been better, e.g. oven temperatures were left out. And recipes are not truly paleo. Despite what is on the cover dairy is used in some recipes. The Amazon reviews average to 4+ stars.

This was awesome. This is my second attempt at a no wheat bread. I did one before with coconut flour and it tasted like a salty cake. This is perfect. And I had to make few substitutions. Can’t wait to try the original recipe as I know it will taste even better. I had to substitute the flax meal and seeds with ground sesame and sesame seeds (no background on this, I made it up because I didn’t have flax seeds) and used olive oil instead of butter because I was too anxious to get it done and didn’t want to wait the melted butter to cool off. Even with this changes it browned perfectly, and it’s so fluffy!!! I’ll try toasting it to get a harder texture to be able to use it with toppings. Thank you very much for this recipe. 5 stars!!! https://www.youtube.com/watch?v=IcDZiQVWEPw
I just made it using all the the optional ingredients but I didn’t have a food processor so I whipped/mixed everything by hand. One thing I noticed is that the top of the bread cracked unevenly. Could I have over fluffed the egg whites? Maybe creating an artificial cut in the middle could solve that next time? It rose very well and nearly doubled in size, though the size is still a bit small for my liking. I will most likely use 1.5x the amount next time. It smells great and I’m about to chow down on this!
I have made the new recipe many times and it is really delicious. By mistake I used regular almond flour and the bread came out just as tasty as if I had used blanched almond flour. Also, coconut flour is not available where I live, so I substituted the same amount of unsweetened shredded coconut, and 1/4 cup oil for the coconut oil, since my friends said the bread had too much of a coconut flavor. The substitutions worked just fine and the bread was delicious!!! Maybe it would be even more delicious if I followed your recipe exactly, but even my son, who usually does not like “healthy” food, told me it was really good, and keeps helping himself to more slices everythime I make it.
Arrowroot Starch: You may also see arrowroot starch labeled as arrowroot flour or arrowroot powder. It’s made from tubers traditionally from a plant called Maranta arundinacea, but commercially it’s often found as a mixture of various starches, including starch from the cassava root. Similar to tapioca starch, arrowroot starch is used in paleo baking to improve the texture of baked goods, lightening them up a bit, and help with browning.
• Determine adequacy. Examine the diet recommendations, paying attention to foods and food groups eliminated. Ensure clients have the necessary tools to maintain proper macronutrient and micronutrient intakes. This means focusing on appropriate portion sizes and preparation techniques for fish, poultry, beef, venison, eggs, and other animal proteins, along with fruit and vegetable consumption with each meal. If clients insist on avoiding dairy and grains, find alternative ways they can meet daily requirements for nutrients such as fiber, calcium, and vitamin D. Supplementation for some nutrients may be necessary.

“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) https://www.youtube.com/watch?v=-1U3ta-sH0Q
Fresh fruits and vegetables naturally contain between five and 10 times more potassium than sodium, and Stone Age bodies were well-adapted to this ratio. Potassium is necessary for the heart, kidneys, and other organs to work properly. Low potassium is associated with high blood pressure, heart disease, and stroke — the same problems linked to excessive dietary sodium. Today, the average American consumes about twice as much sodium as potassium! Following a Paleolithic diet helps to remedy this imbalance.
Catching Fire: How Cooking Made Us Human by Richard Wrangham. This book argues that the ease of digestion and the added nutritional value available in cooked food was the key behind the explosion of human intelligence. (Cooking gelatinizes starch, denatures protein, and softens all foods, permitting more complete digestion and energy extraction. As a result, the food processing apparatus shrinks, freeing energy to support a larger brain.) He then suggests that cooking led to what eventually became marriage and the sexual division of labor. The two most helpful reviews at Amazon get into great detail. The reviews average to 4+ stars.
Regardless of people pleasing, this nut and seed paleo bread quickly became a staple in our house and a new FAVORITE!  I made a few loaves batch and froze one loaf.  Just one loaf of this paleo bread made about a week worth of sandwiches plus breakfast toast. Heck ya!  If you follow me on snapchat, you will know this. I made the kiwi (aka my husband) all his sandwiches in one week so he wouldn’t forget to eat! Who does that?
Thanks for reading this post. Of these recipes, pick one that sounds good to, and try it. These are all good recipes and fairly easy to make, I like to make the Cheesy Tapioca Flatbread, as its pretty quick and tastes great. I’ve got lots of paleo resources and recipes on here, so click around to find out more about paleo. Keep me posted on how things go and always feel free to share a story or ask a question.
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. https://www.youtube.com/watch?v=cnTEnvdLl7E
I have recently discovered your website and I’m so pleased that I did. There is so much content there. It’s the bread I’m particularly interested in at this point since I have not had any bread for about two and a half years so I went straight there. I tried your world famous paleo bread and I must say it was very nice. However it does not look like your bread in that mine was much darker and much denser. I tried to find a comment where you addressed this issue but I only got as far as some comments regarding the height of the bread. You stated that the tin size was most likely incorrect. I’m sure my tin as a bit on the big side but when I look at the pic of your bread I can see yours is a much lighter bread than mine and also much lighter in colour. https://www.youtube.com/watch?v=fOZK_dlZO4E
I love this recipe and I like to tweak things. I came up with a tweak to make banana bread. Since holiday baking is my weakness and I had an almost suicidal reaction to wheat (I really know I’m allergic now) I wanted some banana bread. I subbed 1 cup of almond flour to walnut flour, omitted the ACV, added sweetener to taste, 1 tsp vanilla, 1 tsp pumpkin pie spice (sugar free) and 1 mashed banana. I LOVE banana so I also added a little banana flavoring. Baked up to a heavenly bread that I can eat without bloating and severe mood reactions!! I LOVE this site for recipes!! My next attempt will be either pumpkin bread or orange cranberry. Makes a great “I NEED SWEET” snack or breakfast as I’m zooming out the door.

I am so happy to have found this delicious and easy recipe. I used a regular sized loaf pan and baked it about 5 minutes less time since the loaf is thinner. Also I think I will put a piece of parchment on the bottom of the pan next time as it stuck to the pan a little bit. I thought it had a kind of like a cornbread texture. It is so good though, I believe I will be eating some of this every day for the rest of my life. Can’t wait to try some of the suggested variations!

i loved this recipe! my bread did not rise like yours did although i used the recommended pan size. maybe because i used bob’s red mill meal/flour and my eggs were straight out of the fridge. those were the only two factors i could think of. anyways, the bread was delicious and i have longed for bread while following paleo plans. thanks, and i will continue to search for the flour that you recommend and allow my eggs to warm up a bit prior to my next loaf. i will let you know how that worked out.
I made this recently and it was fantastic! Thank you. Although I don’t usually eat dairy, I used Greek yogurt instead of coconut cream because of the calorie difference. I recalculated the loaf based on 10 slices and found that each slice was 186 calories, so it was much less than the 280 listed. I calculated 17.5 grams carbs, 4.1 grams fiber, 13.4 net carbs, and 10.2 grams fat. Of course, the calculations depend on the brands that you use. I used Bob’s Red Mill brand Golden Flax Seed Meal, Super Fine Almond Flour (but have ordered Wellbee’s for future use), and Arrow Root flour.
I cannot even tell you how happy I am right now. Just had a toasted ham sandwich. The average human will not understand my excitement at this but I know you all do. Made the recipe as directed but subbed baking powder for baking soda as one poster recommended to avoid using honey. The loaf was beautiful and never fell a single fraction when it cooled. Delicious!!! Not sweet at all. Tasted like multigrain sandwich bread. So thankful to have found this recipe!
I’m new to the paleo lifestyle, if I’m honest I’m new to healthy non fast food lifestyle as well. I have recently undergone gastric sleeve surgery and had thought I would never be able to eat a sandwich ever again. Then I found the Paleo food movement and in particular your site. I have tried a lot of your recipes and this bread is my favorite. I love how moist it is and that it remains fresh for a full week. It also freezes well too. Thank you so much for re-introducing me to the sandwich.

Hey Deena, I also live in Kansas City and I’ve made this bread 2 times, also making it right now. The first time it came out perfect. The second time it didn’t rise as mush as the first but the bread was still better then any other. I always make sure the house is (hot) and everything is done by the stove 😉 I make it when no one is home but me… You can do it!! https://www.youtube.com/watch?v=baEZwX4imOc
I made this bread today using the same exact ingredients and baked it for 25 minutes, edges were brown, toothpick inserted in the center came out clean. It looked great and smelled wonderful. Unfortunately when I tried removing from pan after it cooled, it fell apart. It was not cooked at all in the center. 🙁 I thought I finally found a good bread recipe that came out perfect the first time! Not sure what I did wrong.

I cant have flax seed, they trigger severe migraines. When i google replacing flax seeds or any thing else they say you need to know why they are added to the recipe for flavor and nutrition or as binders. In your recipes can you add some sort of code B for binding and F for flavor then its much easier to go about making substitutions. In this recipe is the flax for binding or flavor ? If its for binding can i add more eggs and how many ?
I have done this many times in many different ways. I used a regular size muffins pan and make dinner rolls for the holidays. English muffins rings for burger size buns, and whoopee pie pans for slider size buns. I use a standard size ice cream scoop for the rolls and slider buns (1 level scoop) and 2 scoops for the larger burger buns. Usually bake rolls and sliders for 20-25 minutes and for the bigger buns, start checking them at 25-30 minutes. Hope this encourages you to experiment,
Paul Burke's Neo-Dieter's Handbook: When We Lost Our Nutritional Roots; Where to Find These Foods Today by Paul Burke M. Ed. The book focuses on nutrition, the right nutrition to enhance health, exercise, weight training, and fitness. The diet consists of lean protein, vegetables, nuts, and fruit. He is opposed to grains. He wants you to stay away from grain-fed meat. The single review at Amazon.com gives the book 5 stars. Published August 21, 2009.
Congratulations on this recipe. It does have a great texture and it toasts well. I just couldn’t get past the flavor. I know I have a really sensitive pallet and I can clearly taste the ginger, but what I miss is the yeast flavor. I was so bummed because this is the first Keto Bread I have found that uses yeast and it did rise well and like I said, the texture is great. I think most people will love this. I wish I could turn my taste buds down because all I could taste is the ginger mixed with a weird “seed” flavor that I could not get past. I might try upping the yeast and see if that adds more of that yeasty goodness. Thank you for all your hard work.
This recipe is so simple but so tasty. I use almond flour I grind myself (use a coffee grinder–it’s so much cheaper than buying bags of almond flour at the grocery store or online). The first loaf I made as stated and felt it was a little too much on the coconut. The second loaf I exchanged the coconut oil for bacon grease, which worked well but was a little too strong on the bacon. The third loaf I used half coconut oil and half bacon grease and I really love the taste. A little smear of almond butter and a dollop of jam really makes this a great Paleo breakfast!
Congratulations on this recipe. It does have a great texture and it toasts well. I just couldn’t get past the flavor. I know I have a really sensitive pallet and I can clearly taste the ginger, but what I miss is the yeast flavor. I was so bummed because this is the first Keto Bread I have found that uses yeast and it did rise well and like I said, the texture is great. I think most people will love this. I wish I could turn my taste buds down because all I could taste is the ginger mixed with a weird “seed” flavor that I could not get past. I might try upping the yeast and see if that adds more of that yeasty goodness. Thank you for all your hard work.

The Lazy Paleo Enthusiast's Cookbook: A Collection of Practical Recipes and Advice on How to Eat Healthy, Tasty Food While Spending as Little Time in the Kitchen as Possible by Sean Robertson. The author is a recovering vegan and in the first half of the book recounts his dietary experiences using some paleo foods to restore his health. You learn that the author's main strategy is to make food in large batches which can be reheated to provide dinners for several days running. The second half of the book contains 28 recipes. Some borderline or nonpaleo ingredients do appear, but most of the recipes are more paleo than not. Published November 15, 2011.
I omitted the flax meal (because it’s not an ingredient I keep on hand) as well as the honey (because I am on a sweetener-free/fruit-free program right now to try to break my addiction to sugar), and it turned out a bit salty-tasting, but otherwise, great! Next time I will play around with decreasing the salt/baking soda or add vanilla to help with the salty taste.
ok my bread did not quite look like this.it had ammonia scents. serious…. seriously working recipes….open to suggestion…my husband’s mum was a a baker…..I fail at every attempt to provide. Your assistance is helpful.thx I am the ever so lucky lin..plan to stay lucky….(ps do this b/c my bs is borderline.fasting bs +90……..and though, my spouse refuses to acknowledge it he has issues as wel).180 after a mango whatever…I love this man, and plan to keep him with me. forever….pls assist..so tired of numbers that are compromised….bull ..we are a unique community because we care…many others are impacted, they just do not connect… We are the only people who appear to care about what elevated glucose does to people….I care for my mum…….she is blind…..confused……multiple strokes..pls, keep helping…Mom was a pilot, a photograhpher, an independent woman from the age of 15. Now, she lves in a bedroom, vision gone, and momory deplleted…….life does not have to end this way. She loves your recipes……I prep them……you have made her happy…love, lucky lin……….. https://www.youtube.com/watch?v=fFYJLWGqR_0
As I type I have my first loaf of Paleo Bread in the oven. I live in South Africa where we apparently don’t have any flax meal…so I imported some from your side of the world and can’t wait to taste the results. My daughter, who suffers with severe juvenile arthritis and for whom we all made the conversion to Paleo, and I made it together and experimented with your silver dollar pancakes for fun at the same time. Those were delicious and enjoyed with blueberries and a bit of honey.

Hi there, it’s Lacey! I’m the editor and main writer for A Sweet Pea Chef. I'm a food blogger, health and food coach, professional photographer, and mommy of three. I also run the awesome free Take Back Your Health Community, am the healthy and clean weekly meal planner behind No-Fail Meals, and a little bit in love with Clean Eating. Be sure to check out my free beginner’s guide to eating clean and follow me on YouTube and Instagram to get my latest recipes and healthy eating inspiration. Read More… https://www.youtube.com/watch?v=WbZaUqW_zBc


Hi Becky! If you use the recommended size baking pan, the bread will be the proper height and you will be able to use it for sandwiches. If you use a pan that is bigger than the one I used, your bread won’t fill the pan up. Here’s an example –if you place 1/2 cup of water in a 1/2 measuring cup it will be 100% full to the top of the cup. If you put the same 1/2 cup of water in a 1 cup measuring cup it will only fill it 50% and will only be 1/2 full in height. That’s why a loaf pan that is too large doesn’t work for this recipe when it comes to the height of the loaf :-)
Thank you Elana for posting such a delishious bread recipe. I followed the recipe as originally posted, but I didn’t feel there was enough batter, so I made another batch and added it to the first. The only change was I added aprox. 1 tsp. of cream of tartar. I used unpasturized dark honey, but next time I will only use 1 TBS. instead of the 2 for when I double the recipe. I think 1 TBS. will be plenty enough. I also baked the loaf a little longer until it was browned because of it’s thickness. Out of the grain free breads I have experimented with in baking, this one is definately the best. The taste and texture completed my ham and cucumber sandwich.

hi – thanks for the recipe…we LOVE all your recipes in your books and blogs..and we are a Paleo and dairy free..Paleo my husband and son HAS to because of dairy intolerance. I would like to mention that those following a strict Paleo diet need to omit the Flax. Flax is not a paleo ingredient as it is a cultivated grain. I have omitted the flax in your recipes when called for and you never miss it. Thanks again for all of your hardwork and recipes!!!
But human populations in different regions of the world ate a variety of diets. Some ate more; some ate less. They likely ate meat only when they could get it, and then they gorged. Richard Wrangham, author of Catching Fire: How Cooking Made Us Human, says diets from around the world ranged greatly in the percentage of calories from meat. It’s not cooked meat that made us human, he says, but rather cooked food.
I am not over weight. I am quite small actually. Maybe just need to tone up. I have severe fibromyalgia. After my doctor and I have done tons of research and learning more and more about it we found that I need to cut out a bunch of stuff that I consume to help lower my inflammation, exhaustion and digestive problems. Very frustrating. After more research I have learned that the Paleo “diet” is pretty spot on to how I know have to eat. I am so grateful to have a guidline to follow and not doing this alone. I am tired of being in chronic pain everyday all day. Along with other things I am doing to help my body be restored Paleo sounds to be a promising adventure. I’ll make sure to post after a month or two to tell you if my heath has improved. Thank you for putting the extra effort into putting out the information for us.
Hi there, it’s Lacey! I’m the editor and main writer for A Sweet Pea Chef. I'm a food blogger, photographer, videographer, clean eating expert, and mommy of four. I also run the awesome free Take Back Your Health Community, am the healthy and clean weekly meal planner behind No-Fail Meals, and a little bit in love with Clean Eating. Be sure to check out my free beginner’s guide to eating clean and follow me on YouTube and Instagram to get my latest recipes and healthy eating inspiration.
Some Paleo dieters emphasize that they never believed in one true caveman lifestyle or diet and that—in the fashion of Sisson's Blueprint—they use our evolutionary past to form guidelines, not scripture. That strategy seems reasonably solid at first, but quickly disintegrates. Even though researchers know enough to make some generalizations about human diets in the Paleolithic with reasonable certainty, the details remain murky. Exactly what proportions of meat and vegetables did different hominid species eat in the Paleolithic? It's not clear. Just how far back were our ancestors eating grains and dairy? Perhaps far earlier than we initially thought. What we can say for certain is that in the Paleolithic, the human diet varied immensely by geography, season and opportunity. "We now know that humans have evolved not to subsist on a single, Paleolithic diet but to be flexible eaters, an insight that has important implications for the current debate over what people today should eat in order to be healthy," anthropologist William Leonard of Northwestern University wrote in Scientific American in 2002.
Well Fed: Paleo Recipes for People Who Love to Eat by Melissa Joulwan has recipes for food that you can eat every day, along with easy tips to make sure it takes as little time as possible to prepare. All recipes are made with zero grains, legumes, soy, sugar, dairy, or alcohol. Calorie-dense ingredients like dried fruit and nuts show up as flavoring, instead of primary ingredients. It will also show you how to how to mix and match basic ingredients with spices and seasonings that take your taste buds on a world tour. With 115+ original recipes and variations. The author is a popular blogger at The Clothes Make The Girl. All Amazon reviews are positive. Published December 12, 2011. https://www.youtube.com/watch?v=Zo49Pyhii-k

Jump up ^ Ramsden, C.; Faurot, K.; Carrera-Bastos, P.; Cordain, L.; De Lorgeril, M.; Sperling, L. (2009). "Dietary Fat Quality and Coronary Heart Disease Prevention: A Unified Theory Based on Evolutionary, Historical, Global, and Modern Perspectives". Current Treatment Options in Cardiovascular Medicine. 11 (4): 289–301. doi:10.1007/s11936-009-0030-8. PMID 19627662.
Well my Bread wasn’t tall enough for say sandwich stuff, and I am not sure if I did anything wrong, I know I used the wrong sized bread pan so that is one thing. However, I couldn’t believe how great it tasted, it was more like a moist custard shortbread. The texture and color were perfect. I cut some thick slices and buttered both sides cooked them in a pan. I spread some sugar-free preserves on top, wow is that good. I may not have made it as intended but I can’t complain. The flavor is amazing.
In fact, the health benefits of the paleo diet are unproven. "Our ancestors ate this way and didn't have many of the chronic diseases we do, but that doesn't mean the food they ate is the reason why; drawing that conclusion would be like saying we live three times longer than our Paleolithic ancestors because we eat fast food," says Christopher Ochner, MD, research associate at the New York Obesity Nutrition Research Center at St. Luke's and Roosevelt Hospitals. Still, a handful of small studies have tried to determine if a paleo diet is a healthier diet. One small study published in the journal Diabetologia found that the diet improved blood sugar over 12 weeks compared to a Mediterranean one that allowed grains, low-fat dairy, and oils, but it's hard to say whether researchers would come to the same results in a larger study.

Paleoista: Gain Energy, Get Lean, and Feel Fabulous With the Diet You Were Born to Eat by Nell Stephenson. Paleoista is not only a how-to book, it is also a glimpse into the life of a woman who gives advice on how to eat this way, and lives the life, day in and day out. The author's websites: NellStephenson.com Nutrition & Fitness and Paleoista.com. To be published May 1, 2012.
I too think it’s funny how many people basically ask permission to do substitutions, as if the recipe police will come down on them or something, or like you eluded to that maybe you can predict the exact outcome of every possible substitution. Victim of your own success!! : ) You are pretty good Elana so we won’t be surprised if you develop baking clairvoyance. Thank you for this recipe, after going Paleo this year I’ve really wanted to find some baking recipes I could feel good about eating. Excited to try this!!!
For example, although white potatoes were recorded as being available during the Paleolithic era, they are usually avoided on the Paleo diet because of their high glycemic index. Processed foods are also technically off limits due to an emphasis on fresh foods, but some Paleo diets allow frozen fruits and vegetables because the freezing process preserves most nutrients. https://www.youtube.com/watch?v=J0GYdEX6lqQ
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