I have three fun things for you today: my thoughts on Paleo Eats: 111 Comforting GlutenFree, Grain-Free and Dairy-Free Recipes for the Foodie in You by Kelly of A Girl Worth Saving, plus a recipe and a group giveaway!
When new paleo cookbooks are published, sometimes I wonder what could possibly be a really new addition to my paleo recipe repertoire. I remember years ago when there were just a few paleo books on the market, but we’ve since benefited so much from the community’s creativity that sometimes I’m curious what else could be included in a new cookbook that I haven’t seen before. Turns out, plenty. In Kelly’s straightforward style, the book is filled with page after page of paleo comfort foods: clever renditions of classic dishes that avoid grains, refined sugar, soy and dairy. Some of my favorites include sweet potato meatloaf (sweet potatoes are delicious in chili, I can’t wait to try them in meatloaf), pho ga with charred ginger and onions, and what Kelly calls Spinach Nuggets (the possibilities with these seems endless, spinach biscuits for a start). Many of the recipes in the book have a serious Southern comfort food spin, perfectly at home at a county fair or on my grandmother’s kitchen counter: southern fried chicken, battered onion rings, key lime pie, ranch dressing, and fried ice cream(!) so if that sounds like your cup of sweet ice tea, then come on down and give Paleo Eats a look.
I’m sharing a simple recipe from Paleo Eats with Kelly’s permission today, because it’s one that seems so blessedly easy and versatile that it should be part of anyone’s repertoire (whether you’re paleo or not, a baker or not). And after you pin this post to Pinterest or save it to your bookmarks for later, enter the group giveaway for your chance to win a seriously epic haul of paleo cookbooks from the best paleo bloggers, including Every Last Crumb, Beyond Bacon, Mediterranean Paleo Cooking, The Paleo Kitchen, The Ancestral Table, Eat the Yolks and the Zenbelly Cookbook. Over $500 worth of books in this celebration giveaway, take a moment to enter!
Sweet Bread from Paleo Eats
This sweet bread from the cookbook Paleo Eats is grain-free, dairy-free, nut-free and sugar-free... not to mention so very simple!
- ⅓ cup melted coconut oil, plus extra for greasing the pan
- 5 large eggs
- ½ cup coconut flour
- ½ teaspoon vanilla extract
- ½ cup apple butter
- ½ teaspoon baking soda
- Preheat the oven to 350 degrees. Grease a 5 by 9-inch loaf pan.
- Place all of the ingredients in a blender and mix until thoroughly combined, roughly 1 minute.
- Pour into the prepared pan and bake for 20 to 25 minutes or until a toothpick inserted in the
- center comes out clean.
- Remove from the oven and cool in the pan for 15 minutes before cutting.
- Store leftovers in the fridge in an airtight container for 2 to 3 days or you can freeze and defrost
- as needed.
Serving size: 6 Calories: 258 Fat: 19g Saturated fat: 12g Unsaturated fat: 6g Carbohydrates: 16g Sugar: 8g Sodium: 168mg Protein: 6g Cholesterol: 155mg
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