376 View

My fast and simple paleo foods grown from the ground bread formula is without grain and dairy free, with no additional sugar. This tasty speedy bread is stacked with dried natural products, nuts, and seeds, for a solid breakfast or energy nibble. It additionally turns out to be totally fantastic toasted!

Made totally without flour, added sugar, or dairy, this bread is too nice to even think about accepting. It’s made with a base of almond feast, pounded, a few eggs and a bit of coconut oil — the rest is a boatload of hacked dried natural products, nuts, and seeds. What’s more, prepare to be blown away. It’s great!

The entire family adores this one. It’s thick and wet, with an unobtrusive pleasantness which easily falls into place from the organic product. The coconut oil adds incredible flavor, as well. Remember this isn’t care for any bread you’ve had previously, the solitary thing I can compare it to is a thick clammy date nut bread, yet without the additional pleasantness. It makes stunning breakfast toast.


I go to foods grown from the ground breads like this when I’m worn out on my standard breakfast, and when I have loads of extra evaporated products of the soil jumbling my cupboards. Nuts specifically can ruin whenever kept excessively long, so I like to keep them moving in my storeroom. One portion of paleo leafy foods bread goes far towards getting out my reserve.

Dried organic product (natural product dried without added sugar) nuts, and seeds give fiber, protein, nutrients, minerals, and sound fats just as an incredible wellspring of energy. This is a very solid approach to begin the day, and I promise you will not be eager again for quite a while.


  • 2 ripe bananas (a scant one cup mashed)
  • 2 large eggs
  • 1/4 cup melted coconut oil
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 Tbsp flax seeds
  • 2 cups chopped nuts
  • 2 cups chopped dried fruits


  1. Set oven to 350F. Lightly spray a standard loaf pan. I like to line it with a sheet of parchment so I can lift the bread out for slicing.
  2. Make sure your dried fruit and nuts are chopped fairly evenly.
  3. Mash the two bananas really well. I actually did this in my small food processor to get a smooth result. You should have anywhere from 3/4 to a scant cup of mashed banana.
  4. Put the banana into a large mixing bowl and whisk in the eggs and coconut oil really well.
  5. Stir in the almond flour, baking powder, and salt and blend well.
  6. Fold in the fruits, nuts, and seeds and blend until everything is well distributed. Note: you’ll think there are too many fruits and nuts when you start, but trust me, it will all blend in fine.
  7. Turn the batter into the loaf pan and spread out the dough evenly, especially into the corners. Make sure to spread the dough out flat and even.
  8. Bake for 40 minutes or until starting to turn golden and a toothpick inserted in the center comes out dry. This bread does not rise, so it will still be flat. The exact cooking time will depend somewhat on the exact dimensions of your loaf pan, as even ‘standard’ ones can vary. Let cool briefly before removing the bread from the pan using the parchment paper to lift it out, and let it cool further on a rack.
  9. When the bread is almost completely cooled, wrap it in plastic wrap and refrigerate overnight. This helps the bread firm up and hold together better when slicing. Note: use a very sharp serrated bread knife with a slight sawing motion to slice the bread neatly.
READ MORE  Autumn Squash Breakfast Cups

notes and variations

  • Use your choice of nuts, I used:
  • almonds
  • pecans
  • pistachios
  • walnuts
  • hazelnuts

Use your choice of dried fruits, I used:

  • apricots
  • figs
  • cranberries
  • dates
  • pineapple
  • blueberries
  • strawberries
  • plums


Calories: 397.89kcal
Carbohydrates: 34.18g
Protein: 10.51g
Fat: 27.38g
Saturated Fat: 6.51g
Sodium: 95.83mg
Fiber: 7.07g
Sugar: 17.92g

Leave a Reply

Your email address will not be published. Required fields are marked *