Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme

Perfect Paleo (Snack) Bread: Sugar-free, Dairy-free, Delicious

4 Comments

So after what all of you know was a rough week last week, I surprisingly had a great weekend despite all the lady cramps (sorry gentlemen). I grabbed coffee with a friend I hadn’t seen in a while, worked out with a good friend, went laser tagging with my roommate another friend and my roomies friend, stayed up late after laser tag discussing arabic vs. israeli vs. american culture (my roommate is from Israel and her friend is from Kuwait), and baked a lot :).

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So this bread… is freaking awesome! I ate 2 loaves in one week…. yeah, talk about addicting. I literally couldn’t stop thinking about it.After the second loaf was demolished I figured I shouldn’t make anymore for a while. I can’t take all the credit though, this recipe is adapted from this recipe!

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Ingredients:

1/2 cup coconut flour

1/2 cup ground flaxseeds

5 eggs at room temperature

1/2 cup melted coconut oil

1/4 cup applesauce

1/2 cup coconut milk (from the can- 1/4 of it being the cream on top and a 1/4 being the more watery milk underneath)… may need more if batter seems dry

1 tsp. baking powder

1/2 tsp. salt

1/2 cup dried cranberries (I got sugar free ones at Whole Foods)- optional

~1/4 cup sunflower seeds- optional

 

Preheat oven to 375 F.

Combine the dry ingredients and mix together (leave out cranberries and sunflower seeds). In a separate bowl combine all the wet ingredients, making sure they are at room temperature (except for the coconut oil that needs to be melted) otherwise the coconut oil will solidify and that’s a problem.

Add dry to wet and mix to combine. You should have a smooth, slightly runny batter… if not, add more coconut milk.

If using cranberries, fold them in at this time. The cranberries and sunflower seeds make the bread more of a good breakfast or snack bread. If you want more of a sandwich bread, leave them out.

Grease up a loaf pan and then pour batter into it. Sprinkle sunflower seeds on top if desired.

Bake for 35-45 minutes until golden on top and toothpick inserted comes out clean. Let cool completely before cutting and devouring. Slice up and store in the fridge. Also freezable.

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(I know I know, I reallllly need to get to the shop and get my camera fixed! Sorry it’ll be a few weeks, though, as I have midterms coming up the next couple weeks. Aka Hell). 

Tastes great topped with nut butter or butter and jam or just plain.

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Author: Lemons 'n Lyme

So, my name is Victoria. I was recently diagnosed with chronic/long-term Lyme Disease. It has been one of the biggest reliefs of my life. I finally have an answer for all the pain I've been in for years. I'm 20. I love to bake and cook. I created this blog to 1) chronicle my recovery 2) share my recipes. My recipes are geared to those with Lyme in terms of nutrition and anti-inflammatory, etc. My research has shown that eating a paleo/gluten-free/low-carb diet is best for those with Lyme, and although I try to stick with this I fail horribly at times. Follow along and feel free to contact me! :)

4 thoughts on “Perfect Paleo (Snack) Bread: Sugar-free, Dairy-free, Delicious

  1. Looks yum! Glad you liked it. Also, coating with a thick layer of nut butter is the way forward – you are a genius. G’luck with the hellish exams…

    Like

  2. Sounds wonderful, I love coconut, so I will definitely be trying this:)

    Like

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