While coming up with original Paleo/Whole30 approved dishes is one of my favorite things to do~ there's always going to be something extra exciting about Paleo-fying a non-Paleo food. & The first thing that comes to mind when I think absolutely not Paleo? Bread.
My mom used to make the most amazing bread in the bread maker when I was growing up. She's known for always adding "extra" ingredients to recipes she'd find... like yogurt to the waffle mix, oats to the meatloaf, and spices & cheese to the bread. The recipes always turned out different, but so tasty, and you knew it was Mom who made it.
This recipe was inspired by that cheesy, herby, garlicky bread-- but without the cheese. It somehow takes on those same flavors, while keeping the perfect "bread" texture. Not too spongy, not too dense. Just Paleo-fied bread magic!
I was inspired by a recipe for Orange Cranberry Bread from Virginia is for Hunter Gatherers. I used her ratio of eggs to butter to coconut flour, and came up with my own savory version with those garlicky herb flavors I knew I would love.
Use this for an open face "sandwich", spread it with some ghee, or dip it in your favorite chilis & soups. I personally think it would be the perfect dipper for my Simplified Seafood Stew (Cioppino).
I can't wait for you guys to try this! & Look out for more versions to come... I'm thinking more on the sweet end of the "bread" spectrum... Cinnamon Raisin Bread anyone!? ;)
- 6 eggs
- 1/2 cup grassfed butter or ghee, melted
- 1/2 cup coconut flour
- 1/2 tsp salt
- 1 Tbsp honey
- 1/4 tsp baking soda
- 1/4 cup water
- 1 tsp minced garlic
- 3/4 tsp Italian seasoning blend (or any dried herbs you like)
- 1/2 tsp garlic powder
- 1/2 tsp dried onion
- extra melted butter or ghee, for greasing
- mixing bowl
- 9 x 5" loaf pan
- parchment paper (optional)
- Preheat the oven to 375ºF. Line a 9 x 5" loaf pan with parchment paper for easy removal from the pan, if you're like me & have sticking anxiety. Brush the parchment paper with melted butter for an extra non-stick step.
- In a mixing bowl, whisk the eggs. Add the remaining ingredients, mixing until smooth. Pour the bread "dough" or batter into the lined baking pan and smooth over the top.
- Bake for 40-45 minutes or until the bread is light golden brown on top, and a fork or toothpick inserted to the center comes out clean.
- Let it sit for 5-10 minutes, then slice and serve. (Leftovers are best stored in the refrigerator.)