I love baking, and ever since I started eating an omnivore diet that was paleo -like, I love it even more because, maybe it’s just me, but baking paleo goodies is mega easy. And if you have a kitchen helper, all the better. I think what makes my Cinnamon Sugar Bread recipe extra special is that Kamea helped me create it.
This recipe calls for 5 pastured organic eggs. I loaded it up with eggs to give it an extra moist texture plus I like finding ways to add choline-and-retinol-rich eggs to recipes.
If you don’t know, “pastured” eggs does not mean “pasteurized” eggs. Pastured eggs means the egg laying hens are pasture-raised; therefore, the hens are out on pasture eating a healthy diet of grasses, bugs, and grubs. That makes for healthier eggs and humanely raised hens. I usually buy Vital Farms Pastured Eggs at Whole Foods when my local farmer doesn’t have them available. Pastuerized eggs means the eggs are pasteurized-treated to help reduce the chance of food-born illness.
Cinnamon Sugar Bread (Paleo and Gluten Free)
Yield 1 loaf
- 2 1/4 cups blanched organic almond flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 4 tablespoons USA birchwood xylitol (or more)*
- 2 1/2 tablespoons ground organic ceylon cinnamon
- 5 pastured organic eggs, room temperature
- 1/4 cup organic grass fed ghee, high vitamin butter oil (or coconut oil for strict paleo)
- 10 drops vanilla creme stevia (optional)
*This bread has a light sweetness to it, but I imagine that many people will prefer it sweeter. Please feel free to add another 1/4 cup or so of xylitol or any sweetener of choice.
Preheat the oven to 300 degrees F.
Combine the dry ingredients (almond flour, salt, baking soda, baking powder, xylitol, and cinnamon) in a medium bowl, as Kamea is doing below.
Blend the eggs, oil (ghee, high vitamin butter oil, or coconut oil), and stevia.
Transfer the blended mixture to the bowl of dry ingredients and stir to combine.
Transfer the batter to a greased bread pan (my favorite pottery for baking here).
Bake for 35 to 45 minutes, or until it’s done by inserting a knife and it coming out clean to test doneness.
Cool in the pan, on a cooling rack for 20 to 30 minutes.
I like to serve mine smothered with grass fed butter (and sometimes drizzled with maple syrup or raw honey when the mood strikes).