Paleo Ensaymada Bread
Indulge in the rich, fluffy decadence of Paleo Ensaymada Bread, a grain-free twist on the beloved Filipino classic. Made with a wholesome blend of almond, tapioca, and coconut flours, this recipe transforms the traditional buttery, sweet brioche into a guilt-free delight perfect for paleo enthusiasts. Sweetened naturally with coconut sugar and honey, and enriched with the creamy texture of ghee or coconut oil, every bite offers a satisfying balance of sweetness and lightness. Quick and easy to make in under an hour, this recipe yields 12 soft, golden-brown rolls perfect for any occasion. Top them with optional shredded coconut for an irresistible crunch and pair with your favorite hot beverage for a comforting treat. Ideal for healthy baking enthusiasts, this Paleo Ensaymada Bread is not only refined sugar-free but also dairy-free, making it a showstopper for clean, delicious eating.
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Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.25 cup coconut sugar
- 0.5 cup ghee or coconut oil, melted
- 0.5 cup unsweetened almond milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 tablespoons honey
- 0.25 cup unsweetened shredded coconut (optional, for topping)
Directions
Step 1
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
Step 2
In a large mixing bowl, combine the almond flour, tapioca flour, coconut flour, baking powder, salt, and coconut sugar. Mix well to evenly distribute the dry ingredients.
Step 3
In a separate bowl, whisk together the melted ghee or coconut oil, almond milk, eggs, vanilla extract, lemon juice, and honey until smooth and fully combined.
Step 4
Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. Ensure there are no lumps.
Step 5
Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow for rising.
Step 6
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 7
Allow the ensaymada to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 8
If desired, sprinkle the tops with unsweetened shredded coconut for an added crunch and visual appeal.
Step 9
Serve the Paleo Ensaymada Bread warm or at room temperature as a delightful treat.
Nutrition Facts
| Serving size | (875.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3420.0 |
| Total Fat 250.9g | 0% |
| Saturated Fat 106.1g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 837.7mg | 0% |
| Sodium 2842.7mg | 0% |
| Total Carbohydrate 267.9g | 0% |
| Dietary Fiber 32.9g | 0% |
| Total Sugars 108.9g | |
| Protein 66.1g | 0% |
| Vitamin D 166.9IU | 0% |
| Calcium 750.6mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 555.0mg | 0% |
Source of Calories