Like most people in the Paleo-sphere, I was quite excited to learn that Kelly Bejelly, mastermind of A Girl Worth Saving, has out a new cookbook, Paleo Eats: 111 Comforting Gluten-Free, Grain-Free and Dairy-Free Recipes
for the Foodie in You. Kelly not just focuses on how nutritious the Paleo diet is but gives you some of your favorite comfort foods reborn as Paleo. We no longer have to go without those foods that bring up warm memories shared with our extended families—we can have our cake, and eat it too! Literally!
Kelly’s new cookbook includes:
113 Easy-To-Follow Recipes
10 Invigorating Breakfast Dishes
27 Satisfying Dinner Recipes
17 Can’t-Miss Sides and Salads
24 “Too-Good-To-Be-True” Desserts
18 Must-Have Pantry Recipes
5 Refreshing Drinks
The first recipe I tried from Paleo Eats was the Sweet Bread recipe, and it was delicious! It was ridiculously easy to make, which I loved, and was not overly sweet. It had a delicious hint of sweetness that was enough to satisfy my sweet tooth but not enough to unleash a wicked sugar craving. It was simply perfect. I hope you enjoy it as much as I did!
PALEO SWEET BREAD
- 1/3 cup melted coconut oil, plus extra for greasing the pan
- 5 large eggs
- ½ cup coconut flour
- ½ teaspoon vanilla extract
- ½ cup apple butter
- ½ teaspoon baking soda
1. Preheat the oven to 350 degrees. Grease a 5 by 9-inch loaf pan.
2. Place all of the ingredients in a blender and mix until thoroughly combined, roughly 1 minute.
3. Pour into the prepared pan and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
4. Remove from the oven and cool in the pan for 15 minutes before cutting.
5. Store leftovers in the fridge in an airtight container for 2 to 3 days or you can freeze and defrost as needed.