When I was on the gluten free diet (which I adopted for medical reasons after being diagnosed with celiac disease, which is an autoimmune disease triggered by gluten), I got into gluten-free baking and learned how to make a large variety of gluten-free breads. Trouble was, I still wasn’t healing on the diet because I was eating grains (which is not uncommon for celiacs).
Well, now that I’m Paleo, I’m having a ball creating my own many baking breads,muffins, scone, cookies etc. I can eat all over again. It’s been quite a learning curve, but I’ve learned a lot. Well, I’ve shared with you what I’ve discovered under my Paleo Kitchen Tips page, such as my Paleo Friendly Baking Flours list. I encourage you to use my experience which I freely share, and read up on paleo baking and be sure to share with me what you come up with!
I have a picture above of my most recent scones as they were delicious but the recipe below is for a full size loaf f bread. I have made notes so you can play with this recipe and make them into a scone like I did if you prefer. I hope you enjoy them as much as my family do.
Paleo Mini Bread or Scones with Dried Fruit and Pecans
- ¾ cup almond butter, mixed well
- 4 large eggs (room temp)
- ¼ cup tapioca flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon cider vinegar
- ¼ cup dried blueberries (sugar free)
- ½ cup raisins (I used ¼ cup Golden and ¼ cup Thompson Seedless Raisins)
- ½ cup dried cranberries (I find it hard to locate sugar free but I do at Erewhon in Los Angeles and sometimes on line)
- coconut oil for greasing pan
- Preheat oven to 350 degrees.
- Place rack in center of oven.
- Grease a loaf pan with coconut oil or oil of choice.
- In one bowl add the almond butter and eggs.
- Whip on low, med then high, getting a real frothy thick mix.
- Lower speed then add 1 tsp cider vinegar.
- Increase speed a few more seconds.
- In a second bowl add the tapioca flour, salt, baking soda and cinnamon. Sift well.
- Add the second bowl with the dry ingredients to the first bowl with wet ingredients, folding in and mixing (do not over mix, fold in).
- Add in blueberries, raisins and cranberries.
- Pour into greased loaf pan and spread evenly.
- Optional: For sweeter breakfast bread, I will add 3 tablespoons sugar-free raspberry preserves. Swirl in gently along the top of the bread creating a marbled effect. For scones I do not do this.
- Immediately place in center of oven and bake for 25 minutes.
- Turn the baking pan around and bake for another 25 minutes.
- Test bread by placing a clean knife in center of loaf. If it comes out clean, it is done.
- If knife does not come out clean, turn down oven to 325 degrees and lightly cover with foil.
- Bake for 5-15 minutes more, checking frequently with the knife test.
- Take out when moist but not wet and place on rack to cool – Paleo breads will continue to “bake” outside oven. Homemade baked Paleo breads always taste better the next day as opposed to fresh “wheat” bread hot out of the oven –Interesting!
- Let cool then remove from pan.
- Enjoy! This bread freezes well!