This recipe is from a great Paleo cookbook, Paleo Indulgences. Truth be told, usually when I have bread I like it to have a little flavor or sweetness, be it a zucchini bread or a nutty artisinal bread. But sometimes you really need a completely bland, tasteless bread to work with other, stronger flavors in a recipe. This bread is one of those. It’s perfect to use in holiday dressing recipes in place of traditional bread crumbs or bread cubes. It is absolutely fabulous. Fabulous, fabulous, fabulous. We found it just in the nick of time when we really went full-on Paleo as far as sugar and gluten go for our 2014 holidays. I strongly encourage you to get this cookbook for the sweets and snacks recipes throughout.

This is a mug bread, which is great and convenient when you don’t need much and don’t have a lot of time. But it’s also easy to modify to make a larger batch, like an actual loaf.

Serves: 1

Ingredients

  • ⅓ cup almond flour

  • 1 Tbsp. coconut flour, sifted

  • ½ tsp. baking powder

  • pinch sea salt

  • 2 Tbsp. coconut oil, melted (plus 1 tsp. extra for greasing the cup)

  • 1 egg

  • 2-3 Tbsp. water, if needed

Directions

  1. Place the dry ingredients in a small bowl and stir to combine.

    Place 1 tsp. melted coconut oil in a 2-cup glass measuring cup (or large coffee mug) and swirl it around to coat the sides.

  2. Add the egg and remaining 2 Tbsp. coconut oil to the dry ingredients. Mix well with a fork. If the batter is too thick, add 1 Tbsp. of water at a time until it reaches a thick muffin batter consistency.

  3. Pour the batter into the measuring cup.

  4. Place cup in the microwave and cook on high heat for 1 minute 20 seconds to 1 minute 45 seconds, depending on your microwave.

  5. Let the “loaf” cool for 1 minute in the cup, then invert it onto a plate, tapping the bottom of the cup if necessary to get it to release.

  6. Serve!

Modification for a larger amount:

This is for a small loaf. All the ingredients are TRIPLED.

Use a small glass loaf pan. Grease it as you would the measuring cup in the original recipe. Cook at 350 degrees for 10-15 minutes (depending on your oven) until a toothpick inserted comes out clean. Let cool for a couple of minutes, then invert onto a cooling rack. Set right-side up and let cool completely.

To toast for dressing/stuffing:

Cut the bread loaf into cubes, then spread out evenly on parchment paper on a baking sheet. Spray with coconut oil spray or spray butter and use tongs to gently toss them. Spray again, then toast at 300 degrees for 30 minutes, occasionally using the tongs to turn the cubes until browned evenly. Let cool.