Paleo Graham Bread
Delight in the wholesome flavors of Paleo Graham Bread, a gluten-free and grain-free twist on a classic favorite. Made with a trio of nutrient-dense flours—almond, coconut, and tapioca—this bread boasts a tender texture and a subtly sweet, spiced flavor profile thanks to hints of honey, cinnamon, and nutmeg. Perfect for those following a paleo lifestyle, this recipe combines simple, natural ingredients like melted coconut oil, eggs, and vanilla extract to create a loaf that's as versatile as it is delicious. Easy to prepare in just 15 minutes and baked to golden perfection in 40, Paleo Graham Bread is perfect for breakfast, snacks, or pairing with your favorite spreads. Enjoy the goodness of homemade bread with this paleo-friendly delight, which stays fresh for days and fits seamlessly into your clean-eating goals!
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Ingredients
- 2 cups almond flour
- 0.5 cup coconut flour
- 0.25 cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon sea salt
- 0.25 cup honey
- 0.25 cup coconut oil, melted
- 3 large eggs
- 2 teaspoons vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a standard loaf pan (approximately 9x5 inches) with parchment paper, leaving some overhang for easy removal.
Step 2
In a large mixing bowl, combine the almond flour, coconut flour, tapioca flour, baking soda, ground cinnamon, ground nutmeg, and sea salt. Whisk these dry ingredients together until well blended.
Step 3
In a separate medium-sized bowl, whisk together the wet ingredients: honey, melted coconut oil, eggs, and vanilla extract until smooth and fully combined.
Step 4
Pour the wet ingredients into the dry ingredients, and stir with a spatula until no lumps remain and the batter is thick and uniform.
Step 5
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
Step 6
Place the pan in the preheated oven and bake for 35 to 40 minutes. The bread should be golden brown on top, and a toothpick inserted into the center should come out clean.
Step 7
Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes.
Step 8
Using the parchment overhang, carefully lift the bread out of the pan and transfer it to a wire rack to cool completely before slicing.
Step 9
Once cooled, slice the bread and serve. Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for extended freshness.
Nutrition Facts
| Serving size | (574.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2408.2 |
| Total Fat 179.4g | 0% |
| Saturated Fat 69.1g | 0% |
| Cholesterol 558mg | 0% |
| Sodium 2703.2mg | 0% |
| Total Carbohydrate 160.1g | 0% |
| Dietary Fiber 46.8g | 0% |
| Total Sugars 63.6g | |
| Protein 72.0g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 546.4mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 658.4mg | 0% |
Source of Calories