Paleo Bread with Dried Fruit

When I was on the gluten-free diet (which I adopted for medical reasons after being diagnosed with celiac disease, which is an autoimmune disease triggered by gluten), I got into gluten-free baking and learned how to make a large variety of gluten-free breads.

Trouble was, I still wasn’t healing on the diet because I was eating grains (which is not uncommon for celiacs). Well, now that I’m paleo, I’m learning about baking breads I can eat all over again. It’s been quite a learning curve, but I’ve learned a lot. Well, I’ve brought you what I’ve learned under my Paleo Kitchen Tips page, such as my Paleo Friendly Baking Flours list. I encourage you to use my experience (and mistakes!) and read up on paleo baking and be sure to share with me what you come up with!

yield:
servings:4
prep time:20 min
cook time:1 hr 5 min
ready in:1 hr 25 min
TinaTurbin
Tina Turbin is a celiac advocate, researching and writing about the Paleo diet (inherently gluten-free and grain-free), as well as focusing on developing healthy Paleo gluten-free recipes. Tina is an award winning Paleo recipe developer www.PaleoGlutenFreeRecipes.com and author of the well-known and multi-award winning children’s titles, Danny the Dragon. Tina is the founder of www.GlutenFreeHelp.info, voted #2 .info site the in world in 2009; turning the site over in 2012 to her celiac daughter, Miranda Jade Turbin.Follow Tina on:Facebook - tina.turbin Twitter - @tinaturbin Pinterest - tinaturbin LinkedIn - tinaturbin Instagram - PaleoGlutenFreeRecipes YouTube at glutenfreehelp
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Ingredients
  • ¾ cup almond butter, mixed well
  • 4 large eggs (room temp)
  • ¼ cup tapioca flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon cider vinegar
  • ¼ cup dried blueberries (sugar free)
  • ½ cup raisins (I used ¼ cup Golden and ¼ cup Thompson Seedless Raisins)
  • ½ cup cranberries (I find it hard to locate sugar free)
  • coconut oil for greasing pan
Directions
  • Preheat oven to 350 degrees.
  • Place rack in center of oven.
  • Grease a loaf pan with coconut oil or oil of choice.
  • In one bowl add the almond butter and eggs.
  • Whip on low and then medium and then high, getting a really frothy thick mix.
  • Lower the speed and add 1 teaspoon cider vinegar.
  • Increase speed a few more seconds.
  • In a second bowl combine the tapioca flour, salt, baking soda and cinnamon. Sift well.
  • Add the second bowl with the dry ingredients to the first bowl with wet ingredients, folding in and mixing (do not over mix).
  • Add in blueberries, raisins and cranberries.
  • Pour into greased loaf pan and spread evenly.
  • Optional: For a sweeter breakfast bread, I will add 3 tablespoons sugar-free raspberry preserves. Swirl in gently along the top of the bread creating a marbled effect.
  • Immediately place in oven and bake for 25 minutes.
  • Turn the baking pan around and bake for another 25 minutes.
  • Test bread by placing a clean knife in center of loaf. If it comes out clean, it is done.
  • If knife does not come out clean, turn down oven to 325 degrees.
  • Bake for 5-15 minutes more, checking frequently with the knife test.
  • Take out when moist but not wet – Paleo breads will continue to “bake” outside oven. Homemade baked Paleo breads always taste better the next day as opposed to fresh “wheat” bread hot out of the oven–interesting!
  • Let cool then remove from pan.
  • Enjoy!

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