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Chocolate Coconut Almond Bread Recipe

Decadent Chocolate & Coconut Almond Protein Bread Recipe

Ingredients:

  • 2-3+ cups of a blend of Chocolate & Coconut Almond SuperFood Protein Mix &/or Chocolate & Coconut Almond Superfood Macaroon Mix (adjust quantity based on servings)
  • Flavor Options: Choose between Naturally Sweetened-Unflavored Superfood Mix with added Cacao / Coco & Coconut Almond flavoring or Unsweetened-Unflavored version with Cacao/Coco, Coconut Almond flavoring, and your preferred sweetener
  • Optional: 1 or more scoops of P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein (use the appropriate flavor)
  • Optional: Enhance rise with 1 tablespoon of Baking Powder per cup of SFM used, mixed before adding other ingredients
  • Optional but recommended: Include 1-2 shredded carrots
  • Optional but recommended: Add 1-2 finely chopped, mashed, or blended bananas
  • Options: Customize with chocolate chips, extra shredded coconut, and/or nuts based on your preference
  • Optional for added slow-burning carbs: Integrate oats (please note that oats are not considered Paleo)

Instructions:

  1. Prepare Mix: Start by following the previously outlined steps, using a blend of Chocolate & Coconut Almond SuperFood Protein Mix &/or Chocolate & Coconut Almond Superfood Macaroon Mix.
  2. Flavor Variations: Alternatively, infuse Cacao / Coco & Coconut Almond flavor into the Naturally Sweetened-Unflavored Superfood Mix or Unsweetened-Unflavored version, alongside your chosen sweetener.
  3. Enhance Protein (Optional): Boost protein content with P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein.
  4. Add Baking Powder (Optional): For additional rise, incorporate 1 tablespoon of Baking Powder per cup of SFM used, mixed prior to adding other ingredients.
  5. Include Carrots and Bananas (Recommended): Enhance flavor and moisture with shredded carrots and finely chopped, mashed, or blended bananas.
  6. Customize with Additional Ingredients (Optional): Tailor the recipe by adding chocolate chips, more shredded coconut, and/or nuts as desired.
  7. Consider Oats (Optional): If desired, introduce oats for extra slow-burning carbohydrates (please note that oats are not Paleo).
  8. Adjusting Consistency: Thoroughly mix all ingredients and gradually add water as needed. Natural moisture from bananas and carrots might suffice. Slowly introduce water—around 1 cup—to achieve a cake-like batter consistency.
  9. Mix Thoroughly: Ensure comprehensive blending of all ingredients for a uniform mixture.
  10. Desired Texture: The batter should resemble a relatively thick consistency, akin to cake mix. Visual guides can be found in preparation videos on the website.
  11. Water Addition Pro Tip: Add water in small increments (1-3 ounces) as needed. It’s easier to add water than to rectify an overly liquid mixture.
  12. Baking Directions: Transfer the batter to a baking sheet or cookie sheet, adhering to the general instructions outlined above.

Explore Your Creativity: Keep in mind that there are numerous variations and ingredients you can experiment with. Begin with a base combination you enjoy and explore different variations to meet your taste and nutritional preferences.

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)