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Butterscotch Flavored Superfood Bread Recipe

Follow the steps below using the following ingredients:


  • 2-3+ cups of either Naturally Sweetened-Unflavored Superfood Mix or Unsweetened-Unflavored version, based on your preference
  • Optional: Add 1 or more scoops of P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein for extra protein
  • Optional: Enhance rise by adding 1 tablespoon of Baking Powder per cup of SFM used
  • Natural Butterscotch Flavoring: Add to taste preference
  • Alternative: Optionally, include about ¼ cup of butterscotch chips per cup of Superfood Mix used
  • Optional but recommended: 1-2 shredded carrots
  • Optional but recommended: 1-2 finely chopped, mashed, or blended bananas
  • Options: Add more shredded coconut and/or nuts if desired
  • Optional for additional slow-burning carbs: ¼ cup of oats per cup of mix used (note: oats are not Paleo)


  1. Combine Base Ingredients: In a mixing bowl, blend the chosen Superfood Mix (Naturally Sweetened-Unflavored or Unsweetened-Unflavored).
  2. Protein Boost (Optional): If desired, incorporate P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein.
  3. Rise Enhancement (Optional): For added lift, mix in 1 tablespoon of Baking Powder per cup of SFM.
  4. Add Butterscotch Flavor: Include natural butterscotch flavoring to your liking.
  5. Butterscotch Chips (Optional): Alternatively, add around ¼ cup of butterscotch chips per cup of Superfood Mix for extra flavor.
  6. Carrots and Bananas: Add 1-2 shredded carrots and 1-2 finely chopped, mashed, or blended bananas (as recommended).
  7. Custom Additions: Optionally, incorporate additional shredded coconut, nuts, or other desired mix-ins.
  8. Slow-Burning Carbs (Optional): To include more slow-burning carbs, consider adding ¼ cup of oats per cup of mix used (non-Paleo).
  9. Add Water Sparingly: Begin with gradual water addition, usually sufficient due to moisture from bananas and carrots.
  10. Thorough Mixing: Mix all ingredients thoroughly for even distribution.
  11. Desired Consistency: Aim for a relatively thick batter, similar to cake mix. Refer to preparation videos on the website for guidance.
  12. Gradual Water Adjustment: If necessary, introduce slight water increments (1-3 ounces) as needed. It’s easier to add than to remove excess water.
  13. Place in Baking Pan: Transfer the batter to a baking pan suitable for bread preparation.
  14. Baking: Preheat the oven as recommended and follow the general baking directions provided.

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)