APPLE & ADAPTOGEN PALEO PROTEIN BREAD (aka APB) is so good that it truly warrants an all-points bulletin! (Lol — a girl’s gotta have some cheesy fun every now and again, right?!?). In all seriousness, though, this tasty grain-free bread is super easy to make, free of refined sugar, and absolutely packed with healthy fats, fibre and protein.
APB is based on the Homemade Paleo Bread by the fabulous Rachel Mansfield (@rachlmansfield). Her original recipe is incredibly simple and versatile — a must-try in my books. It is made with almond flour, coconut flour and collagen peptides, and bakes up in just 30 minutes.
For this version, I added apples, cinnamon, a touch of honey, and some stress-busting adaptogens, including gelatinized maca and the 10 mushroom blend by Four Sigmatic. It was still warm from the oven when I attempted to slice & drizzle it with melty cashew butter — hence the super messy but super tasty hot mess in my photo!
Ingredients for 1 loaf (8-10 slices):
2 Tbsp raw honey (optional)
1 Tbsp apple cider vinegar
1 1/2 cups almond flour
2 scoops Further Food collagen
2 Tbsp coconut flour
1/4 cup gluten-free flaxseed meal
1 Tbsp gelatinized maca powder (optional)
2 tsp ground cinnamon
1 1/2 tsp baking powder
2 tsp Four Sigmatic 10 mushroom Blend (optional)
1 cup finely diced apple
Preheat oven to 350F and grease an 8.5 x 4.5" standard loaf pan with coconut oil.
Put eggs, apple cider vinegar, and honey in a medium bowl. Beat together using a hand mixer.
Add all remaining ingredients except the apple and beat again until well mixed.
Stir-in diced apple.
Scrape batter into prepared loaf pan and bake for 30 to 35 minutes.
Cool in pan for 10 minutes, then remove to wire rack to finish cooling.
Serve with your favourite toppings and enjoy!
Apple & Adaptogen Paleo Protein Bread will keep well-wrapped for 3 days or can be refrigerated 5 days or frozen for up to a month.