Wholesome Paleo Bread

For people who eat gluten free or paleo, finding a healthy loaf that’s really tasty can be a lifelong quest! Though the flours used here lend themselves better to cakes and muffins, this recipe transforms them into a really satisfying bread. Duck eggs are superior to hen eggs here, due to their high protein content. Along with the flax seeds, eggs create the structure and lightness of this loaf. 

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Ingredients
 
50 grams almond flour
40 grams coconut flour
30 grams chestnut flour
50 grams tapioca flour
½ teaspoon sea salt
3 grams bicarbonate of soda (1 small teaspoon)
5 grams milled flax or chia seed (1 dessertspoon)
25 grams pumpkin, sunflower or sesame seeds
3 duck or 4 large hen eggs, separated
125 grams sweet potato, boiled and mashed
150 ml almond milk or other nut milk
1 ½ tablespoons olive oil
 
Pre-heat oven to 190 C.
 
Method:
One lightly oiled 1 kg (2lb) loaf tin, lined with parchment or greaseproof paper.
 

1. Sieve all dry ingredients into a bowl. Add in any flax/sunflower seeds left in sieve.
2. Separate eggs and set aside the whites. In a small bowl mix the egg yolks, mashed sweet potato, oil and almond milk into a runny consistency.
3. Whisk egg whites to a stiff peak
4. Make a well in the flours and add most of the sweet potato mixture. Stir with your hand in a circular movement, bringing the excess flour from the outside to the centre until all mixed in.
5. Gently fold in the egg whites. The mixture should have a light batter consistency.
6. Transfer the mixture into a lightly oiled lined loaf tin. Place in oven for 10 minutes at 190 C and then turn down to 150 C or until bread is cooked (30 minutes)
7. Allow to cool on a wire rack.

 
 
Maggie’s Tip:
 
This loaf is expensive to make, so you might want to ration your slices. 
It is best stored in the fridge. If you need it to keep for longer, cut into slices, wrap and freeze. Take out and toast as needed.

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​Recipe by: Maggie Lynch of Irish Institute of Nutrition and Health

​Website:  www.iinh.net

Join Maggie & husband Richard for their cookery demo on Saturday 8th & Sunday 9th September

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