And also I wanted to share that as far as converting measurements to grams…if you look on the bag it will tell you the conversion. For example, my almond flour is 1/4 cup = 28g. This is much more accurate than using a generic conversion chart. Had I used the one listed above in the comments I would have nearly doubled the amount of almond flour. This bread is sadly expensive for me to make…worth it, but expensive. I will be able to get two loaves from one $10 bag of almond flour. Counting eggs and all other ingredients, that’s pricey for 12 slices of bread. However, you get what you pay for, you know? Nutritious food isn’t always cheap, but for your body it should be necessary. I’m learning this as I go. Again, I appreciate this recipe so much!
Hi Kim, thank you for your feedback. I think it’s interesting that the recipe turned out well using coconut flour instead. I would love it if you could post a photo of your bread here in the comments so I can see it. Substituting coconut flour for almond flour is tricky, and I think it worked out for you because you cut the amount of flour added in half.
Mine had a distinct ammonia scent, which I noticed from the comments was an issue for a few other posters as well. My research tells me not enough acid in my batch to neutralize the soda. I may have left it a bit too long in my processor because my coconut oil was lumpy and I was trying to break it up. It tastes a bit like Irish soda bread, which is not my favorite. I’m thinking of experimenting with baking powder instead to suit my personal preference.
I forgot to say I used half al one flour and half sunflower seed flour.. I double the batch and I found if I let it sit for about 25 min, then put it in the oven it gets thicker as it sits and I still have to bake it for an hour. The tast is great. The next time I’m buying Honeyville flour and making it exactly like your recipe says. I’m just worried about mixing it to much. Mine is very dense and heavy. But yummy.
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
Slight changes I had to make: pumpkin puree in place of the applesauce (1:1), a whoopie pie pan in place of the ring molds, and I baked for 12 minutes instead of 15. The pan yielded 8 “rolls” which I sliced *very* thinly to make some jam and nut butter sandwiches. Delicious! Thanks so much for the recipe! (I found this recipe via Pinterest, by the way.) https://www.youtube.com/watch?v=nlAiM0E68Oc
Hi, I made this bread a couple of days ago, and the flavor was Amazing!! A tad sweet, I may use less honey next time, but very very good. I separated the egg whites and blended with hand mixer until stiff peaks formed, and then folded them into the rest of the batter. Originally the bread came out high like I wanted, but then by the following day had condensed down and was a heavier bread like zucchini bread. Next time I may slice and freeze right away, and then take single pieces out to toast. This bread was so easy to slice, even into very thin pieces, which I was amazed at. Overall a great recipe. Would probably be good with dried cranberries or blueberries and black walnuts :) for a dessert bread. My grandma, who doesn’t normally eat paleo, LOVED this bread!! THank you for taking out the hard work for us in making great paleo recipes.
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.
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. https://www.youtube.com/watch?v=8IsZmHSKqSU