{"id":2205,"date":"2021-03-03T17:20:53","date_gmt":"2021-03-03T17:20:53","guid":{"rendered":"https:\/\/thetestpage.co.uk\/?p=2205"},"modified":"2021-03-03T18:12:06","modified_gmt":"2021-03-03T18:12:06","slug":"paleo-bread","status":"publish","type":"post","link":"https:\/\/thetestpage.co.uk\/index.php\/2021\/03\/03\/paleo-bread\/","title":{"rendered":"Paleo Bread"},"content":{"rendered":"\n
\"\"<\/a>
Nut and seed Paleo bread<\/figcaption><\/figure>\n\n\n\n

I am trying to cut down (or cut out really) my wheat intake – it’s pro-inflammatory and the modern supermarket stuff is not terribly good for you due to quick proving and extra ingredients. A good bread really only needs flour, salt and yeast and some of the supermarket sandwich loaves have tens of ingredients, some of which are incomprehensible.<\/p>\n\n\n\n

I found a recipe for Paleo bread on the Web, and have tweaked it a bit to suit my tastes. It’s an American recipe, so everything’s measured in cups, but this actually makes it a much quicker bread to make, providing you have measuring cups!<\/p>\n\n\n\n

Ingredients:<\/strong><\/p>\n\n\n\n

  • 1 1\/4 cups nut flour (I used a mixture of whatever I have left over from making nut milk but ground almonds are easy to find)<\/li>
  • 4 tbsp ground tapioca (available from Wholefoods but easy to whizz the whole tapioca in a blender)<\/li>
  • 5 large eggs<\/li>
  • 1\/2 tsp bicarbonate of soda<\/li>
  • 1\/3 cup of coconut oil<\/li>
  • 1 tsp apple cider vinegar<\/li>
  • pinch of salt<\/li>
  • 1 tsp of poppy seeds<\/li>
  • 1\/4 cup chia seed or ground linseeds<\/li>
  • Pumpkin or sunflower seeds for topping<\/li><\/ul>\n\n\n\n

    Instructions:<\/strong><\/p>\n\n\n\n

    • Preheat oven to 170C and line a loaf tin with a paper wrapper or baking paper<\/li>
    • Combine wet ingredients, egg, oil and vinegar<\/li>
    • Combine dry ingredients, flours, poppy seeds and chia or linseeds (or all)<\/li>
    • Add the wet ingredients to the dry ones.<\/li>
    • Pour batter into the loaf tin and top with pumpkin or sunflower seeds<\/li>
    • Cover with foil and bake for 20 minutes<\/li>
    • Remove foil and bake for another 20 minutes<\/li>
    • Remove from oven and allow to cool<\/li><\/ul>\n\n\n\n

      It’s slightly sweet from the nuts, and works really well topped with butter and\/or nut butter, and is also delicious topped with avocado and chilli flakes. It’s pretty heavy and nutrient dense, so a little goes a long way. Will last for 4 or 5 days, possibly longer with refrigeration.<\/p>\n\n\n\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      I am trying to cut down (or cut out really) my wheat intake – it’s pro-inflammatory and the modern supermarket stuff is not terribly good for you due to quick proving and extra ingredients. A good bread really only needs flour, salt and yeast and some of the supermarket sandwich loaves have tens of ingredients, […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"yoast_head":"\nPaleo Bread | Natalie Harris Nutrition & Herbs<\/title>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Paleo Bread | Natalie Harris Nutrition & Herbs\" \/>\n<meta property=\"og:description\" content=\"I am trying to cut down (or cut out really) my wheat intake – it’s pro-inflammatory and the modern supermarket stuff is not terribly good for you due to quick proving and extra ingredients. 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