Can I just say something here? Baked good that are both Paleo AND Vegan are f*cking hard to make. I mean, holy crap…I can’t use eggs. I can’t use wheat flour. I can’t use xanthan gum. I can’t use 90% of the gluten free flours out there…sooo, hey, Camilla, let’s make bread out of NOTHING!!
OK, it wasn’t out of nothing…I just had to get creative with…not a lot.
I’ll admit up front that if you’re fat phobic at all, you’ll likely not want to eat this bread. But you knew from the start of this little Vegan Venture that I was not going to give up my most beloved macronutrient. Luckily, the fat content of this bread makes it really filling and I’ll say it made a very nice little breakfast for a few days. I also experimented with some open-faced sandwichmaking–might I recommend this spinach and chutney combo…
Made me feel all exotic and creative when I really just had a ton of chutney left over. That’s economics, people.
Anyhoo, the texture of this bread is definitely more of a quick bread, so it’s not going to bend and fold like a lot of commercial options, but it does the job. Not too bad for making bread out of nothing. I could be a Vegan Jesus…
Wait..wait…I’d be amiss if I didn’t ask you to follow me on Twitter! Please??
1/2 c Coconut Flour
1 t Salt
1 t Baking Soda
1/2 c Flax Meal
1 c Palm Shortening
1 c + 2 T Applesauce (make sure it’s at room temp)
Preheat your oven to 325 degrees.
Combine the palm shortening and applesauce. Add the flax, salt, and baking soda. One tablespoon at a time, add the coconut flour and beat until you have a stiff dough.
Press the dough into a greased loaf pan. Bake for 55-60 minutes until a knife inserted comes out clean. Cool COMPLETELY before cutting into slices.