This paleo bread with dried fruit recipe is the perfect accompaniment to afternoon tea or to enjoy as a quick breakfast. I wasn’t always into paleo baking though. 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 learning about baking breads I can eat all over again. It’s been quite a learning curve, but I’ve learned a lot. Well, I’ve brought you what I’ve learned under my Paleo Kitchen Tips page, such as my Paleo Friendly Baking Flours list. I encourage you to use my experience (and mistakes!) and read up on paleo baking and be sure to share with me what you come up with!Print
This paleo bread with dried fruit recipe is the perfect accompaniment to afternoon tea or to enjoy as a quick breakfast.
- 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 cranberries (I find it hard to locate sugar-free)
- Coconut oil for greasing pan
- Preheat oven to 350F 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 and then medium and then high, getting a really frothy thick mix.
- Lower the speed and add 1 teaspoon cider vinegar.
- Increase speed a few more seconds.
- In a second bowl combine 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).
- Add in blueberries, raisins and cranberries.
- Pour into greased loaf pan and spread evenly.
- OPTIONAL: For a 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.
- Immediately place in 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 325F degrees.
- Bake for 5-15 minutes more, checking frequently with the knife test.
- Take out when moist but not wet – paleo breads will continue to “bake” outside the oven. Homemade 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.
This bread freezes well.
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.