Danielle Walker’s Paleo Blender Bread Recipe

Developing a grain-free bread is no easy task, but if anyone is up for the challenge it’s Against All Grain blogger Danielle Walker. When health issues forced her to adopt a restrictive diet, she began tinkering with her favorite recipes, working to recreate similar textures and flavors without grains, gluten, dairy, or refined sugar. Her blog attracts a devoted following among people following Paleo, Primal, SCD, GAPS, and gluten-free diets. In her recently released cookbook, “Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion,” she shared her solve for a quick grain-free bread that can be made with little more than a blender and a 10×4½-inch loaf pan. (Important tip: Exact size matters as it’ll yield a taller loaf.) Having such easy access to homemade Paleo bread opens up a range of other options, including grain-free sandwiches, salad croutons, and French toast!

Danielle Walker’s Paleo Blender Bread Recipe

Yield: 1 loaf
Active Time: 15 minutes
Total Time: 1 hour and 20 minutes

Ingredients

Coconut oil or ghee for greasing pan
8 eggs
½ cup Pacific Foods Organic Unsweetened Almond Milk
4 teaspoons apple cider vinegar
3 cups whole raw cashews
2 teaspoons baking soda
1 teaspoon fine sea salt
7 tablespoons coconut flour

Instructions

Place a heatproof dish filled with 2 inches of water on the bottom rack of the oven and preheat the oven to 325 degrees.

Lightly grease a 10 x 4 ½-inch loaf pan with ghee or coconut oil. Line bottom and sides of pan with parchment paper so ends hang over the sides.

Combine eggs, almond milk, vinegar, cashews, baking soda, and salt in a high-speed blender and process on low speed for 15 seconds. Scrape down the sides, then process on high for 30 seconds, or until very smooth. Add the coconut flour and blend again for 30 seconds. If the batter is too thick to blend, add up to 2 tablespoons water until it is moving easily through the blender. Transfer the batter to the prepared loaf pan. Bake for 60 to 70 minutes, until a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pan for 30 minutes, then gently remove the loaf using the parchment paper overhangs and allow to cool on a wire rack before serving or storing. Store the loaf tightly wrapped in the refrigerator for up to 5 days.

To freeze, wrap the loaf tightly in parchment paper and place inside a freezer resealable bag. Press all of the air out and zip it tight. Defrost in the refrigerator overnight.

Reprinted with permission from Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Recipe from: Danielle Walker’s “Celebrations” cookbook
Photo credit: Paul Delmont