If there’s anything my patients find difficult in shifting to ancestral nutrition, it’s tasty, low carb recipes.
That’s right – despite the sheer magnitude of the vast Internet, you’ve found it. The tastiest, most satisfying loaf of Paleo bread out there.
Like you, we’ve slaved away in the kitchen trying many low carb recipes. But as you know many end in disappointment. We knew the taste we were seeking but it seemed elusive within the Paleo diet paradigm, unable to be captured. Maybe we’d just have to come to terms with the fact that we’d never again enjoy warm flavorful bread, with a big slice of butter so thick our teeth would leave marks across it.
To the contrary, dear reader – we’ve crafted a low carb recipe for bread that tastes better than the conventional flour-laden loaves of our past. The secret ingredient? – green plantains, chock full of Vitamins A and B6 and loaded with essential trace minerals like magnesium, with more potassium than bananas! Green plantains are less sweet than riper yellow plantains, but have just enough sweetness to give this bread a subtle honey flavor!
The other secret ingredient? – nutritious gluten free tigernut flour which – despite its name – is not a nut at all, making this bread safe for those of you following the Autoimmune Paleo diet. Tigernut is actually a tuber found mostly in parts of Africa and the Mediterranean, so valued for its taste and nutrition that some stone coffins in Egypt have been found to contain tiger nuts along with other valued possessions of the deceased. In 2014, an Oxford University study showed that our ancient ancestors who lived in East Africa between 2.4 million-1.4 million years ago ate mostly tiger nuts! Now we’re talking real ancestral nutrition!
You’ll find this recipe remarkably simple to make, requiring just a little blending, stirring, forming into a baguette, and baking!
Despite wanting to eat the entire loaf, you’ll find one piece satisfying because it is so dense – not like empty calorie conventional bread. We recommend topping a warmed piece with a slice of butter and a sprinkle of cinnamon, or for something a little more savory – maybe some roasted garlic smeared across! Honestly, the taste is so satisfying that eating it alone is entirely enjoyable, too. Either way, welcome to the pot at the end of the rainbow!
Enjoy!
Ingredients
- 2 green plantains, peeled and sliced
- ¾ c coconut oil, melted
- 1 T gelatin
- 5 c tiger nut flour-laden
- ¼ t sea salt
- ½ t baking soda
- ½ t apple cider vinegar
Procedure
1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper.
3. In a blender, add plantain, melted coconut oil, and gelatin and blend thoroughly until smooth.
4. Scoop out into a mixing bowl.
5. Add tigernut flour and sea salt. Stir.
6. Add baking soda and apple cider vinegar. Stir. Let sit for a couple of minutes.
7. Form into a long, thin loaf using your hands (may have to sprinkle dry tigernut flour to prevent sticking to hands)
8. Bake for 45 minutes. Let cool before serving.
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2 Responses
I’m not sure how practical a recipe that introduces 5 cups of tigernut flour is to an average household budget, for most cost prohibitive. Unless you would like to share where this product can be bought more reasonably.
I agree. Just looked it up on Vitacost, and it costs $ 12 per lb. Not even the 5 cups. Looks like a great recipe, but very costly. About $ 20 a loaf, if one adds to it the plantains, and cost of baking. If there is a much more reasonably priced source, it would really help.Till then I will keep making some Keto bread that is just as low carb, but much more reasonably priced for a family use.