Tula paleo bread

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While I myself have made huge progress in retraining my taste buds, I still struggle with the occasional bread craving.  This particular recipe takes care of that itch with usually only consuming half a slice and is guilt free in the carb. department.

After experimenting with a few different methods of how to  incorporate the eggs, I finally figured out how to make the bread less dense.  The key is separating the egg whites and making sure you are able to fold them into the mixture without destroying to much of what you just whipped up.  At first it was tricky, but you get the hang of it after a few goes.

This bread is great cold, warm, or toasted.  Sometimes just having one bite out of the fridge is enough to satisfy the craving, because of how dense and rich the flavors are.  I slice it like below and store it the fridge, but have yet to make it past about 3 days, because it’s so tasty. My 3-year-old will even eat this bread toasted with some jelly on it and he is my toughest critic.  This little guy has a palate that consists of literally 4 food items, so if he likes it, I know its bomb.

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A few things to remember when shopping for the ingredients are, 1. Try and use organic free range or pasture raised eggs.  These are the healthiest for the birds, and because the hens are allowed to roam and eat greens and insects, they produce eggs with the highest nutritional content. 2. Make sure the Apple Cider Vinegar states “with the mother” on the label.  This is a living enzyme packed with nutrients.  It also means that the vinegar is in its most natural state.  3.  Never replace the coconut flour with almond flour.  For more details about this click here.

I have divided the servings into 12 slices which end up being pretty thick and usually only  half a slice is enough to suffice.

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¾ C Coconut Flour

½ C Organic Cold pressed Coconut oil melted

6 large organic free range eggs

½ tsp Sea Salt

1 tsp Aluminum free baking powder

1.5 tbl stevia blend

2 tbl Apple Cider Vinegar(with the mother)

1 tbl organic Cinnamon

Preheat oven to 350

Mix coconut Flour, baking powder, salt and cinnamon. Then add softened Coconut oil and stevia and stir. Separate eggs and beat egg whites until firm. Add yolks, apple cider vinegar to dry ingredients and mix. Working gently but quickly then fold in egg whites to batter. Pour in loaf pan that has been greased with coconut oil.
Bake 35 minutes

Serving size 1 slice
Servings 12

Amount per Serving
Calories 145

Total Fat 13g

Sat Fat 10g

Cholesterol 92 mg

Sodium 161 mg

Potassium 2 mg

Protein 4g

Total Carb 4g

Dietary Fiber 3g

Sugars .5g

My favorite topping is goat cheese and avocado.  Hits the spot every time.  Sooooooo good yo!

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