Whether you follow a Paleo diet due to medical issues or personal preference, we all have that one food we miss. You know, the one you may have thrown a temper tantrum about when you realized it’s on your “do not eat” list. We totally understand.
One of the most readily available foods on the planet and staple in the American diet turns out to be the biggest no-no for paleo eaters: bread. Sandwiches, French toast, stuffing…you get where we’re going with this. Although we love the taste, we know the havoc it wreaks on our digestive system (and further) so we willingly choose not to eat it. It’s not always easy!
But we’ve got some good news for you! Danielle Walker of Against All Grain has cracked the code and created a moist, crusty and versatile Paleo bread. Yes, I said bread! It’s gluten-free, grain free, dairy-free and yeast free. Does it get any better than that?
The main ingredients are eggs and cashew butter. Who would have thought, right? We’ve tested the recipe here at The Tasteful Pantry, and we’re big fans. You can even make your own cashew butter, which is super easy to make (see our recipe for Homemade Mixed Nut Butter) The texture is a bit like pound cake without the sweet flavor, with a slightly crusty outside. It’s great right out of the fridge with some jam, or toasted and used for sandwich bread. You can even use it for French toast in the morning!
The only downside of this bread is getting the recipe right. It may take you a few times until it comes out perfect! Danielle gives specific instructions for each step, but it still gets a bit complicated at points. However, don’t be discouraged! You will get it right soon enough – just don’t give up.
Have we convinced you to give this a try yet? Head over to her website and grab the recipe here. I promise you won’t regret it!