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Cavewoman Bread

Cavewoman Bread

by Becca Brannan, RN - June 01, 2015

Ok. I know I promised to talk about a Paleo lunch recipe next, but I have been obsessed with trying out Paleo baked goods lately. Once you go Paleo, you are pretty much eating a TON of vegetables, lean proteins and healthy fats (butter from grass-fed cows-Kerry Gold, olive oil and coconut oil are my staple fats).

I usually eat fruit to satisfy my sweet tooth, but every now and then I really want something light, fluffy, baked and sweet! Hence all the Saturday afternoon bake-offs in the kitchen to experiment with Paleo baked goods. I don’t eat them all the time, but I definitely want an awesome go-to recipe when I am craving something like that! Well, I think I found it! This bread is delicious. It is reminiscent of bread your mom or grandma might bake, and it is incredibly easy.

Here is the original recipe. I did make some modifications which I will list at the end.

Prep Time: 15 minutes
Cook Time: 40 minutes
Makes: 1 (5 by 9 inch) Loaf


Coconut Oil, for greasing the pan
1 Cup blanched, superfine almond flour (I use whatever I have available. I have also made it with cashew flour.)
1 Cup tapioca flour
2 Tablespoons coconut flour
½ Teaspoon baking soda
½ Teaspoon baking powder
¼ Teaspoon sea salt
1 Teaspoon vanilla extract (I used a tablespoon.)
2 Large eggs
½ Cup applesauce (I just used the Vitamix and added a little lemon juice.)
2 Tablespoons honey (raw, unfiltered)
1 Teaspoon apple cider vinegar
1 Cup raisins


1. Preheat oven to 350 degrees Fahrenheit. Grease a 5 × 9 inch loaf pan.
2. In a large mixing bowl, combine all the dry ingredients and blend well.
3. Add the vanilla extract, eggs, applesauce, honey and vinegar. Mix until you have a smooth, thick batter.
4. Fold in the raisins.
5. Pour the batter into the loaf pan. Bake for 35-40 minutes, until a toothpick inserted comes out clean.
6. Let cool in the pan before slicing.

I just have to say that this bread is really good! It totally satisfies the craving I get for baked goods. I do use craisins instead of raisins, and I add a huge handful of walnuts or pecans (whichever I have in the pantry). The nuts just put it over the top, but you can leave them out if you prefer.

This recipe came from Paleo Eats by Kelly Bejelly .


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