Iza’s Primal Bread

In this post, I will share my favourite nutrient-dense bread recipe. I know that if you are already hooked on conventional bread, then it is very hard to give it up. Being European, I used to love eating my freshly baked whole-wheat bread for breakfast with butter, cheese and other yummy toppings. However, since embarking on my health journey and learning that bread among all other culprits, had to be the first food to go, I no longer have it as a staple in my diet. Instead I came up with a simple solution by replacing it with my own scrumptious bread recipe. Not only does this primal bread taste great, but it also comes packed with health benefits from its various ingredients. I must warn you though, this bread is a little different to a grain-based bread….it ain’t fluffy! Instead, it’s dense and moist! I love this bread and look for any reason to bake it and I’m sure you will too!

INGREDIENTS

4 tablespoons coconut flour
1 cup cooked & mashed sweet potatoes
6 large duck eggs or 8 free-range chicken eggs
½ cup grass-fed butter, melted
2 tablespoons coconut oil, melted
2 teaspoons apple cider vinegar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon cinnamon
⅛ teaspoon of ground cloves
⅛ teaspoon of ground nutmeg

INSTRUCTIONS

Preheat the oven to 180°C and line a 20 x 10 cm loaf tin with baking paper.
In a bowl, whisk to combine coconut flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
In another large mixing bowl, whisk eggs, until fluffy. Add in sweet potato, butter, vinegar, coconut oil and whisk very well to combine. There may be some small lumps from the sweet potato, and this is ok.
Pour dry ingredients into the bowl of wet ingredients, and stir well to combine.
Pour batter into the prepared loaf tin, and smooth out the top with a spoon or knife.
Bake for 40-45 minutes, uncovered, until a toothpick inserted into the centre comes out clean or with a few moist crumbs attached.
Allow bread to cool for 20 minutes before slicing into desired sized pieces.
Carefully peel away the baking paper before slicing.
Store bread in a tightly sealed container, in the refrigerator, for up to 1 week. Bread freezes well, in a zip-lock freezer bag, for up to 3 months.

Just keep in mind that it’s probably not a good idea to eat it all at once…I have to say this bread taste so gooood that I have done this once ;-) Even though this bread is free of wheat, grain, gluten, refined sugar and toxic oils, it should be just a ‘filler’ not your main meal.

Happy Baking!

Izabela Primal Health Coach

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