Remember bread? We sure do.
We were intrigued when Elana sent us a copy of her new cookbook which has an easy recipe for Paleo Bread.
We didn’t have high expectations for bread that’s 100% Paleo, but decided to make a loaf along with some Breakfast Sausage and take it with us on the flight to Thailand.
The sausage didn’t make it to the airport. It was too delicious. And only a quarter of the loaf made it.
When we landed in Doha for our layover, we had been dodging airplane food for 15 hours.
Remembering bread was tucked in Abel’s backpack was like being 5 years old and finding a half eaten snickers bar in the couch. We devoured it.
The soft texture and delicate sweetness. No one would know it’s gluten-free and 100% Paleo.
And the best part? We get to share the Paleo Bread and the Breakfast Sausage recipes with you!
We want to give a special thanks to Elana for her generosity in letting us share these recipes. And for offering to give away a copy of her book to one of you for free. (Update: Thanks for everyone who participated in the giveaway! We have selected a winner who will be receiving a copy of Paleo Cooking from Elana’s Pantry.)
Paleo Bread Recipe
Makes 1 loaf (about 12 slices)
2 cups blanched almond flour
1/4 cup golden flax meal
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
5 large eggs
1 tablespoon coconut oil, melted over very low heat
1 tablespoon honey
1 tablespoon apple cider vinegar
Preheat the oven to 350°F. Grease a 7 by 3-inch loaf pan with coconut oil.
In a food processor, pulse together the almond flour, flax meal, coconut flour, baking soda, and salt. Add the eggs, coconut oil, honey, and vinegar and pulse until thoroughly combined.
Scoop the batter into the prepared loaf pan and bake for 35 to 45 minutes, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.
Paleo Breakfast Sausage Recipe
Makes 8 patties
11/2 pounds organic ground pork or turkey
2 tablespoons minced fresh sage
1 tablespoon minced fresh rosemary
1 tablespoon honey
11/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
In a large bowl, combine the ground pork, sage, rosemary, honey, salt, and pepper, using your hands to mix the ingredients thoroughly.
Using a 1/3-cup measuring cup, form the mixture into 8 patties, each about 21/4 inches in diameter.
Heat the olive oil in a large skillet over medium-low heat. Cook the patties, turning them once and gently pressing them down to flatten, for 5 to 8 minutes per side, until golden brown and crispy. Transfer the patties to a paper towel–lined plate and serve.
Reprinted with permission from Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, High-Protein Recipes by Elana Amsterdam (Ten Speed Press, 2013). Photo Credit: Leigh Beisch.
You can purchase your own copy of Paleo Cooking from Elana’s Pantry from Amazon.com.