Baking paleo recipes can be a lot of work especially when it comes to getting all the ingredients — it’s not cheap, but you know what?! It’s worth it because it’s such a great option if you are gluten and diary free. There are many new ingredients that I’m working with and getting to know better like coconut flour, apple cider vinegar (which is important even if it’s just a little bit), coconut oil, and almond flour. Who would ever thought that coconut flour existed? I’m not even sure how it’s made, but it works great in this recipe. I also LOVE greasing the pan with coconut oil. It’s so much nicer than using spray with all kinds of crazy stuff in it and getting all over the place. I’m also grateful for the person who invented parchment paper. It’s such a handy tool to have in the kitchen — it really does help with not having the bread stick to the bottom so you are not wasting good stuff and washing the pan is much easier.
This recipe called for sifting both the coconut and almond flour. Well, it’s a good thing that I can enlist a little helper (my 17 month old kiddo) to help out with the job. And, boy did he love doing it! It was a mess, but totally worth the fun for him plus he also helped mix all the ingredients together. I took a lot of photos to show just how easy it really is. So you will see more step-by-step and of course a photo of the final result.
Below is the recipe from Against All Grain cookbook page 224 ! Oh, before I forget I didn’t have any honey so I used syrup instead and it worked out just fine.