I know, I know, I haven’t posted in a long time. I have been trying this Paleo diet and I was beginning to think that cooking would never be fun again. I mean – what is interesting about meat, vegetable, fruit, meat vegetable, fruit, nut…or so I thought. I have been coming up with some pretty interesting and tasty concoctions. I was just hesitant to post them given I am no Paleo expert and didn’t want to come across as knowing more than I really do.
But here is the thing, I like blogging and talking about my trials and tribulations with cooking so I decided to come back and start posting again.
So how is it going?? I am one month in on Paleo and feeling great! I don’t miss my vices as much (pasta, dessert, etc…) but when my sister pointed out Elana’s Pantry I almost thought it was too good to be true…there were bread and dessert recipes galore. My next thought was — could they really taste good??? The answer? YES!!!
While Paleo doesn’t necessarily promote using any sugar or sugar substitutes, this recipe requires a minimal amount of agave nectar that I really felt comfortable with given the fact that it would be the only real sweet I have in a week. I served my bread topped with chicken salad and it made a delicious lunch.
Elana’s recipe for Simple Bread is a little easier than mine because I had to make my almond meal by hand (didn’t have any almond flour handy), but the recipe was still very straight forward and only took about ten minutes to whip up. I used a mini-loaf pan that I got at the grocery store – 5.75 in x 3 in. but Elana used a slightly larger one – just don’t go to large as this doesn’t make a huge loaf. From comments on her site it looks like you can double the recipe and it works fine.
Ingredients
2 cups almond meal
1/2 cup flaxseed meal
1/2 teaspoon salt (I had to use kosher – all I hand on hand)
1/2 teaspoon baking soda
3 eggs
1 tablespoon agave nectar (I used raw honey as it was what I had on hand)
1/2 teaspoon apple cider vinegar
Preheat oven to 300 degrees F.
First, to make the almond meal, I grinded almonds in my food processor for about 2 minutes. I took the almond meal and mixed it with the rest of the dry ingredients (flaxseed meal, salt, baking soda).
I then whisked 3 eggs in a separate bowl and added in the rest of the wet ingredients (honey/agave, apple cider vinegar).
Mix together the wet and dry ingredients. Pour the mixture into your loaf pan and bake for 45-55 minutes or until a knife in the center comes out clean.
Refrigerate to store.
Cooking for Serendipity 
