Paleo Fat Bread

Alex and I have been looking for bread for quite some time. As mentioned before, we eat no wheat, no grains, no refined sugars, etc. So we really weren’t sure what to do. We tried flourless “crepes”, but there were really just glorified omelets. Might as well have just made scrambled eggs, since it was the same ingredients I use for that anyway (egg yolks, heavy cream, salted sweet cream butter). Alex found this recipe and we decided to try it. It’s really simple. We changed it only slightly, and only because we didn’t have/couldn’t find everything we needed and didn’t want to order large quantities of stuff online without first knowing what this bread would be like. And, amazingly enough, it’s good, and it really is… bread.

Original Recipe:
five eggs
one cup raw macadamia nuts
one cup coconut butter
.5 tsp sea salt
2 tbsp lemon juice
1 rounded tsp baking soda

Our Recipe:
five eggs
one cup dry roasted macadamia pieces
nearly one cup creamed coconut
.5 tsp sea salt
2 tbsp lemon juice
1 rounded tsp baking soda

1. Preheat your oven to 350. Dump the macadamia nuts into a food processor/blender. Process on high, or if you have a pulse blender just hold it down so it runs continuously. Continue processing until the macadamias are chopped fine, starting to cake/clump.
2. Add one egg to the blender, and process until the machine begins running smoothly. You will be able to hear the difference.
3. Add the second egg, and repeat until the machine runs smoothly.
4. Add the remaining three eggs and process a bit more. Everything should be very smooth.
5. Add creamed coconut/coconut butter and sea salt. Mix 20 seconds.
6. Add lemon juice and baking soda, mix a few seconds more.
7. Pour into a prepared loaf pan. Toss the pan into the oven for 35 minutes.
8. Dry not to drool all over the stove/floor while you watch it bake.
9. Let sit 30 minutes on a cooling rack before cutting it. Do NOT attack it as soon as it comes out of the oven like Alex did.

If you’re used to regular bread, you probably won’t like it. Get un-used to regular bread because it’s just going to kill you anyway, and get used to this one, because it’s awesome. Makes some fabulous toast. Put a healthy amount of salted sweet cream butter on it when it comes out of the toaster oven, and there you have breakfast. This bread is pretty much nothing but protein and fat, so it is very healthy and very filling.

It’s also really good dipped in chili.

Now, for the things we will change when we make it again. Or, when I make it again. Whatever. We will use raw macadamia nuts. The dry roasted taste funky and impart an odd flavor to the finished bread. We will probably keep using the creamed coconut, but may use unsweetened coconut flakes. To use those, you just add the coconut flakes (make absolutely certain they are unsweetened… you will probably have to buy them off Amazon) in with the macadamias before you start processing, then add the first egg, the second egg, and do every egg separately, at least through the third. This is a tip directly from the creator of this bread. Use a cup and a bit of coconut flakes.

And enjoy!! This bread is non-addictive, not at all like the addictive crap they pass off as bread in stores… or that uses real flour or grains. And this bread won’t let you overeat. You get FULL. Do not let your children eat a nice, thick slice of this fifteen minutes before you serve dinner or they will not eat their dinner. But, by all means, do allow your children to eat this bread. It’s delicious and it’s very good for them.


5 thoughts on “Paleo Fat Bread

  1. Hi there would you mind letting me know which webhost you’re working with? I’ve
    loaded your web in 2 different browsers and I will say this blog site loads a lot quicker then others.
    Can you suggest a good web hosting provider at a fair price?
    Kudos, I appreciate it! Please also excuse if my english is not good.

    • Hi-
      This is WordPress. I have no idea who they work with, and I don’t know anything about web hosting, sorry! I’m sure if you checked Google you could find something in your price range. Sorry I can’t help you!

  2. Thanks for the recognition. A word of caution using coconut flakes. If you compare them to coconut butter or cream, you’ll find there is a lot less fat, substantially so. I assume the dessication process not only dehydrates, but sweats out fat as well. This could be remedied by adding an appropriate amount of coconut oil, but I don’t recall what I previously calculated when I tried that.

    • Thanks for the tip! If we end up giving it a shot we’ll let you know how it worked out. We’re trying to find a replacement for the macadamia butter, since macadamias are very expensive. At least by our standards. We were considering trying avocado, but need to learn more about its stability. Oh, well. More fun in the kitchen for us!

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