Bread for Berrik….

 

When I first started making bread for my grain free, sugar free boy, I found an almond flour and flax recipe that was absolutely delicious and made a perfect breakfast toast… it was so good that I was eating it too – my favorite was with an egg, tomato and avocado on top.  Berrik stuck to the more traditional peanut butter.  In the beginning, before I discovered that I was overdosing Berrik on almonds via almond flour bread, muffins, and actual plain old almonds, I used this recipe weekly: Paleo Bread – Elana’s Pantry .  At the start of this food adventure I was trying new recipes all the time, and attempting to adapt them to meet Berrik’s specific needs.  There were many epic failures.  If you’re looking to avoid failure as you experiment with gluten free or paleo baking, I highly recommend you start with Elana’s Pantry.  She has a TON of recipes that are FREE (she also has some cookbooks for purchase that are well worth the price), and the beauty of Elana’s recipes is that they NEVER fail, AND she keeps them as simple as possible.  You won’t find a recipe with 17 ingredients on her website.  No crazy out of this world ingredients.  You can find all her ingredients at Safeway.  But I digress….

Once we realized that Berrik needed to significantly reduce his almond flour consumption, I decided to try out another Elana’s Pantry recipe Rochel’s Cashew Bread.  I have never actually made this with cashew butter, but instead have tried it with both Sunflower Seed Butter and Nut & Seed Butter I found at Costco.  I think you can probably use any nut or seed butter and have success.  This is a high protein (lots of eggs) high fat bread, which was perfect for my growing boy.  It’s SO simple to make with only 5 ingredients.  I double the recipe and add about 15 mins to the baking time to make a taller loaf.  I highly recommend using stoneware loaf pans.  I have had ZERO bread failures since ditching my aluminum pans and splurging on a Le Creuset loaf pan.

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