Paleo- Nut Free- Cherry Thyme Mini Bread

I have developed an allergy to tree nuts and eating paleo has thus become a little bit of a challenge when baking. I have tried to replace almond flour with sunflower flour, but I am still figuring out the oil ratios. I had some cherries which needed to be used and had a craving for coffee cake. I found a recipe the called for blueberries which I attempted to adapt a little, based on the ingredients I had on hand.

Blueberry Bread-http://www.elanaspantry.com/mini-blueberry-muffins-video-tutorial/

Cherry Thyme Mini Bread

• ¼ cup coconut flour
• ¼ teaspoon sea salt
• ¼ teaspoon baking soda
• ¼ cup coconut oil
• ¼ cup honey
• 3 eggs
• ½ cup cherries finely chopped
• 1/4 teaspoon thyme, chopped if fresh, crushed if dried

1. In a medium bowl, combine coconut flour, salt and baking soda
2. In a large bowl, combine coconut oil, honey and eggs
3. Stir the dry ingredients into the wet, then gently fold in the cherries and thyme
4. Grease a mini muffin tin with coconut oil
5. Spoon the batter 1 tablespoon at a time into the mini muffin tins or mini bread loaf
6. Bake at 350° for 10-12 minutes (for muffins) 30-35 minutes (mini bread loaf), or until firm
7. Cool and serve

My husband has been my taste tester along this adventure. He didn't notice the thyme until I said something to him. He said it was definitely one of the better breads I have made!

Microwave Bread

Ingredients

• 1/3 cup sunflower seed flour
• 1 tablespoon chia bran (or flax meal or coconut flour)
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 egg, whisked
• 2 and 1/2 tablespoons ghee (or butter, coconut oil, or olive oil), melted
• herbs to taste

Instructions

1. Grease a mug.
2. Mix together all the ingredients with a fork.
3. Pour mixture into mug.
4. Microwave for 90 seconds on high.
5. Cool for a few minutes.
6. Pop out of mug gently and slice.

Trying Out Paleo Zucchini Bread

Trying out new recipes and trying to also clean out the cabinets a little in the process. Found a recipe for paleo zucchini bread and had most of the ingredients. We didn't have any coconut oil so used olive oil and used the maple syrup that we are working on getting rid of (definitely not paleo). Turned out ok. Will have to try coconut oil when we get some to see if the flavor changes to something we like more. I was also thinking of adding some coconut flour or shredded coconut. Not sure, will have to see.

http://www.runningtothekitchen.com/2012/08/almond-zucchini-bread-paleo/

Almond Zucchini Bread (paleo)

Prep time:10 mins

Cook time: 35 mins

Total time: 45 mins

Slightly crunchy, super moist paleo zucchini bread.

Author: Gina Matsoukas

Recipe type: bread

Serves: 2 mini loaves

Ingredients

• 1½ cups almond flour
• 1½ teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 cup grated zucchini, water squeezed out
• 3 eggs
• 3 tablespoons maple syrup
• 1 banana, mashed
• 1 tablespoon coconut oil, melted

Instructions

1. Preheat oven to 350 degrees and grease two mini bread loaf pans.
2. Combine dry ingredients in a small bowl and set aside.
3. Combine wet ingredients besides zucchini in a stand mixer and beat on medium for about 2 minutes. Alternatively, combine in a large bowl and whisk together vigorously.
4. Add zucchini and mix until combined.
5. Pour dry ingredients into wet and mix until incorporated.
6. Pour batter into loaf pans.
7. Bake for 32-35 minutes until a toothpick comes out clean.
8. Remove from oven and let cool for 5 minutes.
9. Transfer bread out of loaf pan and cool on wire rack.