Wheat Free Bread
My mom’s Paleo Apple Butter Muffins were a real hit both in the office and at home withoxygenmag.com blog readers. As I mentioned in my first blog post, my dad switched to a Paleo lifestyle – otherwise known as “The Caveman Diet” a couple of years ago and my mom has been creating delicious recipes to accommodate him, and his sweet tooth, ever since.
Since wheat is a no-no on the Paleo diet, a huge staple in my house is my mom’s wheat-free bread. It was really hard for both my dad and my sister to give up bread due to their Paleo ways, but my mom baked up this alternative that she even forms into bagels too! And the recipe is insanely simple – just five ingredients!
Then, she spiced up her plain bread with some cinnamon, raisins and several seeds. Even though I am not Paleo I gave her bread a try and it was great! You can even throw it in the toaster and melt some almond butter on top!
Easiest Wheat-Free Bread Ever!
- 1 cup almond butter
- 3 eggs
- 1 Tablespoon vinegar
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- Blend almond butter and eggs until smooth.
- Add in remaining ingredients.
- Pour into a sprayed 8 1/2″ by 4 1/2″ loaf pan and smooth the top.
- Bake at 350 degrees for 30-40 minutes.
- Let cool before slicing.
FOR SEED BREAD: add heaping 1/2 cup of seed mix (sesame/pumpkin/flax/shelled sunflower). I like to put seed mix into chopper for a few quick rounds to dice up the seeds a bit).
FOR RAISIN BREAD: add 2 tbsp of cinnamon + 1/2 cup of raisins