This paleo bread is very popular at home and requires literally five mins prep time if you’re using a high speed blender.
“Paleo” simply refers to food made without modern processed ingredients, focusing instead on wholefoods, fibre, quality protein, and healthy fats.
This recipe is also naturally gluten and dairy free.
The cacao I use is raw organic cacao powder. This is real cacao was seen as sacred by ancient Maya. Rich in antioxidants and minerals it can provide a gentle, natural energy boost.
The bread is nutrient-dense, anti-inflammatory, a delicious option for a mid day snack everyone will love.
It can be enjoyed as it is, for breakfast, or with a little honey for a healthy sweet treat.
It’s also a great way to add extra vegetables into your diet without really noticing – always helpful.
Ingredients
4 eggs, whisked
1 banana (mashed or added in chunks if using a blender)
2 medium courgettes (grated or chopped for a high-speed blender)
1 tbsp apple cider vinegar
1½ cups ground walnuts (blended into flour)
½ cup tapioca flour
½ cup desiccated coconut or coconut flour (for a slightly drier texture)
A dash of vanilla
1 tbsp cinnamon powder
½ cup raw cacao powder
1 tsp bicarbonate of soda
Pinch of salt
After blending:
½ cup raisins (you can also add chopped prunes, dates, or raspberries)
½ cup raisins (you can also add chopped prunes, dates, or raspberries)
Method
Blend all the ingredients (except the dried fruit) until smooth.
Stir in the raisins or other additions after blending.
Pour into a lined baking tin.
Bake at 175°C for approximately 45 minutes, or until cooked through.
Allow to cool slightly before slicing.
And enjoy.
