Delicious Coconut Almond Bread Recipe
- 2-3+ cups of a blend of Coconut Almond SuperFood Protein Mix &/or Coconut Almond Superfood Macaroon Mix (adjust quantity based on servings)
- Flavor Options: Choose between Naturally Sweetened-Unflavored Superfood Mix with added Coconut Almond flavoring or Unsweetened-Unflavored version with 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)
- Prepare Mix: Start by following the previously outlined steps, using a blend of Coconut Almond SuperFood Protein Mix &/or Coconut Almond Superfood Macaroon Mix.
- Flavor Variations: Alternatively, infuse Coconut Almond flavor into the Naturally Sweetened-Unflavored Superfood Mix or Unsweetened-Unflavored version, alongside your chosen sweetener.
- Enhance Protein (Optional): Boost protein content with P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein.
- Add Baking Powder (Optional): For additional rise, incorporate 1 tablespoon of Baking Powder per cup of SFM used, mixed prior to adding other ingredients.
- Include Carrots and Bananas (Recommended): Enhance flavor and moisture with shredded carrots and finely chopped, mashed, or blended bananas.
- Customize with Additional Ingredients (Optional): Tailor the recipe by adding chocolate chips, more shredded coconut, and/or nuts as desired.
- Consider Oats (Optional): If desired, introduce oats for extra slow-burning carbohydrates (please note that oats are not Paleo).
- 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.
- Mix Thoroughly: Ensure comprehensive blending of all ingredients for a uniform mixture.
- 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.
- 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.
- 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
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- 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)