I’ve been wanting to try out the Paleo Bread recipe on Elana’s Pantry blog and finally got around to it. But of course, I tweaked it up front, as I always do bread recipes, adding 3 flavor ingredients that turned it into a delightfully tasty breakfast! Hubby and I both liked this new morning treat. I did eliminate the honey in the original recipe, as I didn’t want any sweetness to the bread at all. I also increased the baking soda slightly and eliminated the salt, as cheese and bacon have enough in them I felt. Otherwise, the basic batter was the same as her version. Adding the peppered bacon and cheese makes this so delicious. This bread is not suitable until you reach the nuts and seeds rung of the Atkins OWL phase. It is suitable for Primal diners, if you eat occasional cheese. Omit the cheese to make this suitable for Paleo. This batter cooks up nicely as as biscuits or muffins, as the crust is particularly nice on this bread. Muffins or biscuits will only take about 15-20 minutes to cook.
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1½ c. almond flour
2 T. coconut flour
¼ c. golden flax meal
1 3/4 tsp. baking powder
1 c. grated cheese
4 oz. lean bacon, chopped (I used peppered bacon)
Coarse black pepper (or just use peppered bacon)
5 eggs, beaten
2 T. coconut oil, melted
2 T. olive oil
1 T. cider vinegar
DIRECTIONS: Preheat oven to 350º. Grease a loaf pan and set aside. I use a non-standard size non-stick loaf pan that is 4½” wide, 2½” deep and 12″ long.
Measure all dry ingredients and cheese into a medium measuring bowl, stir and set aside. Chop bacon and brown in skillet with black pepper shaken all over it (I didn’t measure the pepper, but I’d guess about ¼ tsp. total). When bacon is done, set aside to cool a few minutes. While it cools, add all liquid ingredients to the mixing bowl and stir to blend. Add cooked bacon and stir one last time to blend bacon evenly throughout batter. Using a rubber spatula, scrape batter into greased loaf pan and pop into preheated oven for 30 minutes. Ovens vary, so check with toothpick test. Mine took an additional 5 minutes to get done in the center. Remove and cool in pan a few minutes. Run sharp knife around edges to loosen and tip out onto a cutting board. Slice into 10 servings and serve warm.
NUTRITIONAL INFO: Makes 10 large slices, each contains:
6.16 g carbs, 3.18 g fiber, 2.88 g NET CARBS
11.24 g protein
481 mg sodium