Gluten Free Paleo Seed Fruit Bread Recipe
I had the pleasure recently of meeting Shannon Ford, Mrs. United States 2011. She is sweet, charming and, of course, gorgeous. She also happens to be gluten free. She mentioned to me that she felt better after going gluten free but noticed an even bigger difference when she went on a Paleo Diet. This got me thinking.
When I first committed to my gluten free lifestyle and taking charge of my health, my doctor gave me a starting diet that contained a very clear and concise list of what I could and could not eat to give my body a chance to heal. Since my doctor, Dr. Vikki Petersen, is a cutting-edge gluten doctor and one of the absolute best doctors in healing the gut, I did what she said.
What I did eat was lean, clean protein, tons of vegetables, fruit, seeds and some nuts. What I didn’t eat was gluten (of course), grains, dairy, starches (with the exception of a little tapioca starch or arrowroot powder occasionally) and sugar. I was told I could eat any vegetable that grew ABOVE the ground and to avoid foods that grew underground – i.e. potatoes, carrots, turnips, peanuts, etc. I followed the diet for about 8 weeks and it really jump started my road to good health. Within days, my energy levels were returning, I was sleeping well and I just felt good. I also lost weight. I wasn’t trying to lose weight; it just sort of happened.
I did a little looking into the Paleo diet and it seems that it is very close to the diet I went on when I started what I call “my healing journey.” I am not one for jumping on bandwagons, but I am one for passing on what has been successful for me in my journey. Apparently I was Paleo before Paleo was cool.
Nowadays, I can eat pretty much anything I want as long as it is gluten free. I feel very fortunate for this and I attribute this to following the diet strictly for some time. I truly believe that time gave my body a chance to heal, re-adjust and re-align. Whenever I feel run down or a little toxic, I go back on this diet for a few weeks. And my body always thanks me!
This recipe is an updated version of what I would make when I felt I needed something bready, something a little sweet, something more than beef and broccoli!
The base of this bread is organic, unsweetened Sunbutter, a peanut/tree nut free peanut butter alternative made with roasted sunflower seeds (which grow ABOVE the ground!). To sweeten it, I added chopped dried Medjool dates and apricots but you can use whatever fruit you like. And for great texture, I threw in some roasted pumpkin seeds. Again, any seeds you like will be great. I baked this bread in an 8 inch by 4 inch loaf pan; if you use a larger pan, it will be flatter so I don’t recommend it.
Whether you are gluten free, on a Paleo Diet, trying to jump-start your own journey to healing or just into good clean eating, I think you will enjoy this Gluten Free Paleo Seed Fruit Bread recipe.
Gluten Free Paleo Seed Fruit Bread Recipe
- 1 cup organic unsweetened Sunbutter ,
- 2 tablespoons coconut oil (liquefied) plus more for preparing the pan
- 3 large eggs
- 1 teaspoon lemon juice
- ¼ cup arrowroot powder or tapioca starch
- 1 teaspoon kosher or fine sea salt
- ¼ teaspoon baking soda
- ½ cup Medjool dates , pitted and chopped
- ½ cup dried apricots , cut into small dice
- 1 cup roasted pumpkin seeds
- Preheat oven to 350 degrees. Brush an 8 inch by 4 inch loaf pan with some coconut oil. Line the pan with a piece of parchment paper and brush the paper with a little more coconut oil.
- Combine the Sunbutter, 2 tablespoons coconut oil, eggs and lemon juice in a mixing bowl and blend with a hand blender until smooth. Whisk the arrowroot powder or tapioca starch with the salt and baking soda and add to the Sunbutter mixture until fully combined. Stir in the chopped dates. Reserve a tablespoon of the chopped apricots and stir the rest into the mixture. Reserve a tablespoon of the seeds and stir the rest into the mixture. Pour the batter into the prepared pan, smooth the top with a spatula, sprinkle the top with the reserved apricots and seeds and gently press them into the top of the bread. Bake for 40 minutes or until the bread is browned and a toothpick inserted into the center of the bread comes out clean. Let cool in the pan for at least 15 minutes.
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