Recipe: Paleo BLT on Coconut Bread

Those of you who know me will be a little shocked that I’ve used the word ‘Paleo’ in a blog post. You all know that I love food and I love good food.

So when I signed up for the SleekGeek challenge in the middle of August, I had to start rethinking my food choices a bit. I decided to do the 30 day Reboot Detox which meant no sugar, carbs, booze, grains, dairy or basically anything that tasted great for the next 30 days. Following that I would be doing a further 30 days of the Paleo Low Carb eating plan – which is pretty much the same as the Reboot Detox.

Luckily for me, I am not a big fan of anything sugary and don’t eat many carbs anyway. I could deal with the no booze thing for a while (barring a few special occasions) and grains were also doable. Dairy was going to be my biggest issue. I love milk more than anything. I’m kind of going strong (with a couple of slip-ups here and there) – but so far, so good.

Point on the story is, Paleo. A word I had heard thrown around my social circle quite a bit, but had not really taken in.

Three weeks down the line and I’m loving it. Working for a catering company while on a Paleo eating plan is not exactly ideal (especially when part of my job description is to make sure that the menus I design are up to standard when prepped by the kitchen) – so there have been a few days where I haven’t been completely Paleo, but such is life.

Now, for the recipe. Who doesn’t love a good BLT? Obviously regular bread is not allowed on a Paleo eating plan, so when my cousin found this recipe I was pretty excited.

The original recipe can be found here – I struggled to find almond flour and flax – both which I substituted with coconut flour. The bread is a lot denser when made with the almond flour (which I prefer) but is still delicious using only coconut.

Recipe

Ingredients

• 3/4 cup soaked almond butter (I used macadamia butter)
• 6 eggs
• 2 tbsp honey
• 1/4 cup coconut oil, melted
• 1/4 cup golden flax, ground
• 1/4 cup almond (or other nut) flour
• 2 tbsp coconut flour
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F. Grease a smallish loaf pan with oil or greaseproof paper (Even Spray ‘ Cook.)
2. In a large bowl, with a handheld mixer (I used a whisk), blend the first four ingredients.
3. Add the remaining ingredients and blend again.
4. Pour into the greased loaf pan and bake for 35-40 minutes.
5. Remove from oven and allow to cool for 20 minutes. Run a knife along the edges and remove from pan. Cool completely or eat warm.
6. Store in an airtight container at room temperature for 3-4 days, in the fridge for 7-10 days or in the freezer for a month or so.

BLT

It’s as simple as cooking a few strips of bacon until they’re super crispy (I do mine in a hot oven) and piling the bread high with crunchy lettuce, juicy tomatoes, bacon and homemade mayonnaise. (I’ll be posting a homemade mayonnaise recipe soon.)

And that’s it! As simple as that and a pretty great substitute for regular bread.

Megs