I am loving this Paleo bread. Since the first time I made it, I’ve added tons of variations of it. The base of the recipe is such that you can literally make it any type of bread you’d like. Sweet, savory, salty, cheesy, spicy, subdued, whatever.
And in my humble opinion, biscuit shape is best. That way you can slice it down the middle and dress it in flare.
In this version, I decided to create a spicy and cheesy bread- loaded with added vitamins and minerals, a little extra protein, and NO dairy. Yep, cheese without the dairy.
It’s possible with a little nutritional yeast.
Nutritional yeast, similar to brewer’s yeast, is a great source of protein and vitamins, especially the B-complex vitamins, and is a complete protein. It’s also naturally low in fat and sodium and is free of sugar, dairy, and gluten. Nutritional yeast has a nutty, cheesy flavor, making it a great substitute for cheese. A lot of vegans and vegetarians use it regularly because it is so versatile and adds a lot of high quality protein.
I used the basic Paleo bread recipe and added just a few key ingredients to manipulate the overall outcome. But isn’t that what we do with any recipe? Change, adapt, manipulate to create something we can call our own. Isn’t that what we do with boyfriends, too? Just saying…
Cheesy Paleo Bread
Makes 1 large gluten, grain, and dairy free biscuit.
- 1 heaping tbsp coconut flour
- 1 tbsp nutritional yeast
- 1/4 tsp baking soda
- 1/4 tsp paprika
- 1/8 tsp salt
- 1/8 tsp chili pepper flakes
- 1 egg
- 2 tbsp almond milk (+/- depending on how wet or dry your dough is when all mixed)
- 1 tsp olive oil
- 1 tsp raw honey
Preheat oven to 375 degrees.
Combine coconut flour, nutritional yeast, paprika, chili pepper flakes, baking soda, and salt in a small bowl. Mix well and make a well in the center.
Add the egg, almond milk, oil, and honey. Stir well with a fork, working out any lumps. Let rest for a couple of minutes to allow the coconut flour to absorb the liquid.
Spoon batter onto a parchment paper lined baking sheet. Form into round biscuit-like shape. Bake for 15 – 20 minutes, or until bread becomes browned around the edges.
Remove from oven and let cool for several minutes.
Slice the bread in half, lengthwise, to create your sandwich.
But wait! No Paleo bread is complete without filling! For this sandwich, to compliment my cheesy creation, and to clean out my refrigerator, I chose the following:
I caramelized white onions in a touch of olive oil, added some Brussel sprouts, sea salt, pepper, and a splash of paprika and garlic powder.
Then I made a thick “sauce” to juice it up a bit.
Juicy pomegranate seeds, crumbled goat cheese, a dollop of Dijon mustard, salt, and freshly ground pepper were mixed together, creating the perfect spread for this cheesy sandwich.
Slather it all together, photograph as needed, and devour!
That’s it! Delicious.
Update: I have had a few people make the Paleo Cinnamon Roll I posted a few weeks ago, and they’ve had some unluck with the measurements of ingredients. I retested this recipe and I accidentally posted 1 tbsp of coconut flour when the measurements should read 2-3 tbsp coconut flour! Sorry about that! The recipe is now updated correctly so go check it out and make your own!
Every time you use coconut flour just be aware that it’s a completely different animal than any other flour. It is very fibrous so it soaks up a lot of water. Adjusting your recipes to the liquid measurements may happen.
Don’t forget to enter the V8 V-Fusion Smoothie pack giveaway! The giveaway ends tomorrow at midnight, winner announced on Monday! Good luck!