Healthy Blueberry Banana Superfood Bread Recipe
Add and mix the following in a large mixing bowl:
- 2-3+ cups of SuperFood Protein Mix &/or Superfood Macaroon Mix, based on desired servings
- Various flavors of Superfood Protein Mix can impact the final taste of the Bites or Cookies
- Four versions of Superfood Macaroon Mix can influence both flavor and texture
- Optional: Include 1 or more scoops of P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein for added protein
- Optional: Enhance rise by adding 1 tablespoon of Baking Powder per cup of SFM used
- 1-2 finely chopped, mashed, or blended bananas
- 1 cup of fresh or frozen blueberries
- Optional for extra slow-burning carbs: ¼ cup of oats per cup of mix used (note: oats are not Paleo)
- Combine Base Ingredients: Mix the chosen Superfood Protein Mix or Superfood Macaroon Mix in a bowl.
- Protein Boost (Optional): Incorporate P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein for added protein.
- Rise Enhancement (Optional): If desired, add 1 tablespoon of Baking Powder per cup of SFM and mix.
- Bananas and Blueberries: Blend in 1-2 finely chopped, mashed, or blended bananas and 1 cup of fresh or frozen blueberries.
- Slow-Burning Carbs (Optional): If preferred, include ¼ cup of oats per cup of mix used (non-Paleo).
- Gradual Water Addition: Start by gradually adding water; bananas and blueberries provide moisture.
- Mix Thoroughly: Ensure all ingredients are mixed thoroughly for even distribution.
- Consistency Check: Aim for a relatively thick batter, similar to cake mix consistency.
- Adjust Water (if needed): If required, add a little more water (1-3 ounces) gradually; it’s easier to add than remove.
- Baking Pan Placement: Transfer batter to a suitable baking pan.
- Baking Process: Preheat the oven as recommended and follow general baking directions.
How To Make Grain-Free, Gluten-Free, High-Protein Nutrient Dense Bread
Bread: Make the World’s Most Super-Nutritious & Delicious High-Protein, Nutrient-Dense Bread! (This will be dense bread, nothing light and fluffy about it.)
- Use whatever size & shape loaf pan you’d like your final product to be and mix up enough to fill it appropriately. The baking time will be quite a bit longer than for a bar, bite, brownie or cookie due to the increased thickness.
- We recommend using a smaller or mini-loaf pan for best results
- When making bread in a loaf pan you really have to bake it, dehydration won’t work well due to the sides of the loaf pan
- If you do want to dehydrate rather than bake, you’ll need to place the batter in a mound (like Essene Bread). We recommend 118 degrees. It will take 4-6 hours or more depending on how large the mound is and how moist or dry you’d like the bread to be
- If baking, we recommend approx. 300 degrees (lower will work as well and we do prefer it when time isn’t a concern. If you’d prefer a lower baking temperature, simply increase the baking time to suit the texture you’d like your finished product to be)
- Once finished dehydrating or baking, simply allow it to cool for at least 20 minutes
- Slice it all at once or as you eat it
- Wrap the loaf, or place it in Zip-Lock bag or seal-tight Tupperware style containers for future consumption
- Refrigeration will help to keep the bread edible for about a week and a half whereas freezing will keep it fresh and edible for many months (although you’ll likely eat it long before that)