Easy, energizing paleo bread recipe? Sure, coming right up!

Today you can find all sorts of diets online, and every diet is supposedly revolutionary with new research and what not. This is not one of those articles. I’m not going to tell you to quit foods like a mad person, who am I to say what’s best for you? I want to share a recipe I learned to love, because maybe you find it interesting and yummy as well. Sharing is caring!

What is Autoimmune Paleo (AIP)?

First of all, maybe you’re wondering what the AIP is about. AIP stand for Autoimmune Paleo (also known as “The Paleo Approach” ), and is a science-based elimination and reintroduction diet and lifestyle protocol. It focuses on repairing gut health, balancing hormones, and regulating the immune system.

The dietary component includes removing food-driven sources of inflammation and restoring nutrient density. Gluten is an inflammatory trigger that can cause all sorts of reactions in the body, both inside and outside, if over-ingested. If you want more information about this, I recommend checking out Dr Nigma Talib and the Autoimmune Wellness community.

Energizing Paleo Bread

So, lets get to the point. Inflammation is something you want to avoid, and one of the best ways to do that is to regulate the gluten ingestion. The key is to have a substitute that works really well, so you don’t have to compromise. This easy, homemade paleo bread really does the trick.

Try it for yourself and let me know what you think.

Ingredients:

• 2 big green plantains – peeled and chopped
• 0,8 dl melted coconut oil
• 1 tablespoon unflavored gelatin
• 0,6 dl cassava flour/tapioca flour (know as tapioca starch)
• 1,2 dl tigernut flour – if you don’t have tigernut flour, you can use green plantain four or gari flour
• A pinch of salt
• ½ teaspoon baking soda
• ½ teaspoon apple cider vinegar

Note: Be aware that AIP baked goods are finicky. I failed the first time I tried, because I used ripe plantains. Pick the greenest plantains you can find. It’s not recommended to change or make substitutes in this recipe.

Instructions:

1. Preheat oven to 175˚C and put greaseproof paper on a baking sheet.
2. Combine plantains, coconut oil, and gelatin in a food processor and process until the mixture is super smooth. (This need to be as smooth as possible, no little chunks, about 5 minutes with a powerful food processor)
3. Put the mixture into a bowl and blend in the flours, baking soda, apple cider vinegar and salt. You may need to use your hands and knead into a proper dough.
4. Let the mixture sit for a minute to firm up.
5. Form into a baguette on the baking sheet, and make a few marks on the top with a bread knife for decoration.
6. Bake for 40-45 minutes (depending on your oven, check every minute after 40 min)
7. Let the bread cool completely down before slicing.

The inside may not look cooked, but it really is. The bread provide a nice contrast between the soft and dense inside, and the very crusty outside. Easy, homemade paleo bread for every occasion.

The slices are really nice toasted in the oven for a couple minutes, topped with avocado or beside a good, warm soup.

Bonus: this energizing paleo bread is grain-free, dairy-free, egg-free, nut-free and seed-free!

Enjoy!