The Perfect Paleo Bread

As a kid, my dad would often get out his handy dandy bread maker and whip up a few loaves of homemade bread. In college when I first went gluten free, I would drive the longggg (haha) 20 min home and my dad would get out the same old bread maker and we would work to make a gluten free loaf. At the time I was still using tapioca flour, xanthum gum etc in the dough, so the bread (even though gluten free) didn't make my stomach feel that much better. Fast forward 4 years later and I have started making my own gluten free bread loaf with a base of 2 nuts instead. Enjoy and know that this is an EASY recipe!

Ingredients:

1 cup roasted and lightly salted cashews (or unsalted and you can add a sprinkle more of salt at the end) (This is equivalent 1 cup nut butter)

1 cup roasted, unsalted macadamia nuts

4 eggs separated into white and yolk

**Note on eggs: You can also use 3 eggs. 4 eggs will yeild a very moist, spongy bread that can be too moist for some. 3 eggs will yeild a moist but slightly drier, crustier bread but it is still just as moist as any bread you buy at the store! I have made the bread both ways and crowds LOVED each!)

1 TBS coconut oil melted

1 TBS honey

1/4 cup unsweetened almond milk

2 1/2 tsp apple cider vinegar

1/4 cup coconut flour

1 TBS ground flaxseed meal

1 1/4 tsp baking soda

1 TBS arrowroot flour

1/8 tsp salt

Let's Get Cooking:

Begin by getting out your loaf pan / bread pan. Cut parchment paper to line the bottom of the pan. Then, grease the bottom and sides of the pan.

In a food processor, combine the macadamia nuts and cashews and mix on high until it resembles fresh peanut butter in texture. Add in egg yolks, honey and melted coconut oil and mix.

Add in almond milk, coconut flour, ground flaxseed, salt, and arrowroot powder and mix until fully mixed. Lastly, add in apple cider vinegar and baking soda (this acts in place of the yeast). Mix on high. Place the mixture in a larger bowl. In a seperate bowl, whip the egg whites until stiff peaks form (2-5 min). Fold the eggs whites into the batter quickly (in a separate bowl, not the food processor) until everything is fully mixed.

This bread dough is SO yummy because it smells just like homemade bread.

Pour the batter into the pan and cook on 350 for anywhere from 25-45 minutes depending on your oven. The bread should form a crust at the top and not me doughy when a fork is inserted in the middle. Cook longer if needed. **Note: If your bread is browning too much on the top you can cover it with foil on the top for the remainder of the cooking time.

Slice it into about 13 pieces and enjoy with honey and butter, a welcome addition to your meal, or save it for sandwiches or french toast!

Bon appetite! -Analisa