Paleo Breakfast Bread

Healthy Paleo Banana Bread ~ this gluten free bread is chocked full of nutritious fruits, nuts, and seeds ~ it makes the most heavenly toast!

This paleo fruit associated quick bread is an surprisingly nutrient wealthy food

made with a base of almond meal, mashed banana, a few of eggs and barely of oil — the remainder could be a large indefinite quantity of sliced dried fruits, nuts, and seeds.  And guess what?  It’s very good! the total family preferred this one. detain mind this is often not like every bread you’ve had before, the sole factor I will compare it to could be a terribly dense dampish date quick bread, however while not the additional sweetness.  It makes a killer breakfast.

I intercommunicate fruit and nut breads like this once I’m bored with my regular breakfast, and after I have uncountable further edible fruit and cracked cluttering up my cupboards. cracked especially will spoil if unbroken too long, therefore i favor to stay them moving. this is often a brilliant healthy thanks to begin the day, and that i guarantee you won’t be hungry once more for a protracted whereas.  It’s dense and dampish, with no sugar or honey additional — the sole sweetness comes from the fruit.  The oil adds nice flavor and somehow reads as ‘sweet’ to my roof of the mouth, too.

Healthy Paleo Banana Bread ~ this gluten free bread is chocked full of nutritious fruits, nuts, and seeds ~ it makes the most heavenly toast!


Paleo Breakfast Bread , .

Healthy Paleo Banana Bread ~ this gluten free bread is chocked full of nutritious fruits, nuts, and seeds ~ it makes the most heavenly toast!

Total time: 55 minutes
Servings: 15 Servings

Ingredients :
2 ripe bananas
2 large eggs
1/4 cup melted unrefined coconut oil
2 cups almond flour
1 tsp baking powder
1/4 tsp salt
2 Tbsp flax seeds (whole)
2 cups rough chopped nuts (I used almonds, pecans, pistachios, walnuts, and hazelnuts.)
2 cups rough chopped dried fruits (I used apricots, figs, cranberries, dates, pineapple, and blueberries.)

Instructions :
• Set oven to 350F
• Lightly spray a standard loaf pan. I like to line it with a sheet of parchment so I can lift the bread out for slicing.
• Mash the two bananas really well. I actually did this in my small food processor to get a smooth result. Put them into a large mixing bowl and whisk in the eggs and coconut oil really well.
• Stir in the flour, baking powder, and salt and blend well.
• Fold in the fruits, nuts, and seeds and blend until everything is well distributed.
• Turn into the loaf pan and spread out the dough evenly, and into the corners.
• Bake for 40 minutes or until starting to turn golden and a toothpick inserted in the center comes out dry. This bread does not rise, so it will still be flat. The exact cooking time will depend somewhat on the exact dimensions of your loaf pan, as even 'standard' ones can vary.
• Let the bread cool completely before slicing. I like to wrap it well and refrigerate overnight before slicing, but that's optional.

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