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Salted Caramel Bread Recipe

Delicious Salted Caramel Superfood Protein Bread Recipe

Ingredients:

  • 2-3+ cups of Caramel Superfood Protein Mix
  • Alternately: Naturally Sweetened-Unflavored Superfood Mix with Caramel flavoring to taste, or Unsweetened-Unflavored version with Caramel flavoring and preferred sweetener
  • Optional: 1 or more scoops of P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein (use appropriate flavor)
  • 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 and/or nuts as desired
  • Optional if you’d like to add more slow-burning carbs: Cup of oats per cup of mix used (note: oats are not Paleo)
  • Approx. 1/8 or more teaspoon of salt (sea salt recommended) per cup of mix used, according to taste

Instructions:

  1. Using the Chosen Mix: Follow the instructions provided above, utilizing the selected Caramel Superfood Protein Mix.
  2. Enhance Protein (Optional): Increase protein content by incorporating P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein.
  3. For Improved Texture (Optional): To achieve a desired rise, include Baking Powder in the mix.
  4. Add Shredded Carrots and Bananas (Recommended): Integrate shredded carrots and finely chopped, mashed, or blended bananas for enhanced flavor and moisture.
  5. Customize with Additional Ingredients (Optional): Tailor the recipe to your taste by adding more shredded coconut and/or nuts.
  6. Incorporate Slow-Burning Carbs (Optional): If desired, supplement the mix with oats for added slow-burning carbohydrates.
  7. Adding Salt: Include approximately 1/8 or more teaspoon of salt (preferably sea salt) per cup of mix used, adjusting to taste.
  8. Adjusting Consistency: Thoroughly mix all ingredients, and add water sparingly. In most cases, the moisture from bananas and carrots should suffice. Gradually add water—around 1 cup—to attain a cake-like batter consistency.
  9. Mix Thoroughly: Ensure that all ingredients are fully combined for a cohesive mixture.
  10. Desired Consistency: The batter should exhibit a relatively thick texture, similar to cake mix. Refer to preparation videos on the website for visual guidance.
  11. Pro Tip: If necessary, incrementally add a small amount of water (1-3 ounces). Remember that it’s easier to add water than to rectify an overly liquid consistency.
  12. Baking Instructions: Transfer the mixture to a cookie or baking sheet, following the general directions outlined above.

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)