Scrumptious Gingerbread Superfood Protein Bread Recipe
- 2-3+ cups of Gingerbread Superfood Protein Mix
- Alternately: Naturally Sweetened-Unflavored Superfood Mix with Gingerbread spices to taste, or Unsweetened-Unflavored version with Gingerbread spices and preferred sweetener
- Prepare Gingerbread Spice: Mix 10% of the total dry mix with a blend of Cinnamon, Ginger, Nutmeg, Allspice, and Cloves (proportions provided)
- Optional: 1 or more scoops of P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein (use appropriate flavor); Add additional spices if using Naturally Sweetened-Unflavored or Unsweetened-Unflavored
- Optional: 1 tablespoon of Baking Powder per cup of SFM (for rising)
- Optional but recommended: 1-2 shredded carrots
- Optional but recommended: 1-2 finely chopped, mashed, or blended bananas
- Options: Additional shredded coconut, raisins, and/or nuts as desired
- Approx. 1/8 or more teaspoon of salt (preferably sea salt) per cup of mix used, according to taste
- Optional if you’d like to add more slow-burning carbs: Cup of oats per cup of mix used (note: oats are not Paleo)
- Using the Chosen Mix: Start by following the instructions above, using the Gingerbread Superfood Protein Mix.
- Alternating Flavors: Alternatively, infuse the Naturally Sweetened-Unflavored or Unsweetened-Unflavored Superfood Mix with Gingerbread spices and preferred sweetener.
- Create Gingerbread Spice: Blend Cinnamon, Ginger, Nutmeg, Allspice, and Cloves in a 10% mixture of the total dry mix.
- Enhance Protein (Optional): Boost protein content by adding P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein.
- For Enhanced Flavor and Rise (Optional): To enrich flavor and achieve rise, add Baking Powder to the mix.
- Add Shredded Carrots and Bananas (Recommended): Integrate shredded carrots and finely chopped, mashed, or blended bananas for enhanced flavor and moisture.
- Customize with Additional Ingredients (Optional): Personalize the recipe by adding shredded coconut, raisins, and/or nuts.
- Adding Salt: Incorporate approximately 1/8 or more teaspoon of salt (preferably sea salt) per cup of mix used, adjusting to taste.
- Optional Slow-Burning Carbs: If desired, supplement the mix with oats for added slow-burning carbohydrates.
- Adjusting Consistency: Thoroughly mix all ingredients and add water sparingly. The natural moisture from bananas and carrots is often sufficient. Gradually add water—around 1 cup—to achieve a cake-like batter consistency.
- Mix Thoroughly: Ensure all ingredients are well combined for a cohesive mixture.
- Desired Consistency: The batter should resemble a relatively thick texture, akin to cake mix. Refer to preparation videos on the website for visual guidance.
- Pro Tip for Water Addition: Add small increments of water (1-3 ounces) as needed. It’s simpler to add water than to rectify an overly liquid consistency.
- Baking Instructions: Transfer the mixture to a cookie or baking sheet, following the general directions outlined above.
Experiment and Enjoy: Discover endless variations and ingredients that suit your taste and nutritional preferences. Begin with a base combo you love and explore different variations to satisfy your craving for variety while ensuring key nutrients are included.
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)