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AIP Apple Spice Bread

wpid-img_20151004_185248.jpgFall and winter are easily the most difficult times of the year to avoid grains and gluten. As someone who adores baking – for the smells and the flavor and the relaxation of it all – going AIP paleo has been rough. Bordering on impossible, really. My search for AIP baked goods (that actually taste and feel like baked goods) has been difficult and frustrating.

Finally, I have discovered something worth sharing!

When I was growing up, a dear friend’s mother would bake the most delicious pumpkin bread. For whatever reason, that pumpkin bread recipe came back into my life this week. My first thought was sadness that I had finally procured this delicious recipe but would be unable to bake and eat it. But then something about the recipe caught my eye…

It requires two packs of pudding. Pudding means gelatin. Gelatin holds things together. Maybe this could work! So I began to dig through posts on the internet for tips on substituting flaxseed for eggs and how to make pudding from beef gelatin.¬†Because I didn’t have pumpkin on hand, I decided to substitute with applesauce.

And viola! This recipe was born.


AIP Apple Spice Bread

wpid-img_20151004_185436.jpg5 TBL flaxseed meal (works better if the flaxseed is freshly ground)
3/4 cup coconut milk (or water)
1 cup oil
1 cup applesauce (or pumpkin or mashed ripe bananas)
2 cups coconut sugar
1 tsp vanilla (omit if using vanilla coconut milk)
2 TBL gelatin
plus 1/4 cup additional coconut milk
2 cups coconut flour
wpid-img_20151004_185345.jpg1/2 cup tapioca starch
2 tsp baking soda
2 tsp cinnamon (1 tsp for banana bread)
1/2 tsp nutmeg (omit if making banana bread)
1/4 tsp ground cloves (omit if making banana or pumpkin bread)
1/2 tsp salt

Step One: Set the oven to 350 degrees Fahrenheit. Grease two 5 x 9 inch pans with solidified coconut oil or palm shortening.

Step Two: Mix flaxseed with 3/4 cup coconut milk. Set aside to gel.

Step Three: Mix oil and sugar. Add fruit purée and vanilla.

Step Four: Mix gelatin with 1/4 cup coconut milk. Set aside to gel.

Step Five: Mix together all dry ingredients.

Step Six. Combine flaxseed paste with gelatin mixture. Fold into wet ingredients. Stir in dry ingredients.

Step Seven: Smooth into greased pans, being sure to evenly distribute the batter. Bake for 65- 70 minutes until a toothpick inserted into the center of the loaf comes out clean.

Enjoy! I highly recommend slathering a slice of the bread with coconut oil. So good…


*If you try the recipe and find out something different works better for you, please let me know!

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