Bake on!

We’re now over a full month into our Paleo adventure! We’ve had a few cheat meals, but for the most part, we’ve stuck to the program! It’s been a lot easier than I thought it would be, although it is exhausting having to make pretty much everything from scratch. Luckily, both of us love to cook and cooking together only adds to the fun.

I’m still working on this bread thing. Last week, we made a batch using half cassava flour and half almond flour. It was very good, but it still lacks the size needed for a real sandwich. The cassava flour allows for a more traditional bread texture, which is amazing. Next time I attempt bread, I think we’ll try a recipe that uses yeast, since neither of us have any issues with eating it. 

The one thing I love about baking bread without yeast is that it comes together super fast. There’s no need to wait for rising and you don’t have to knead it; just whisk together and pop it in the oven. Unfortunately, the husband and I miss sandwiches. I’ve been craving a PBJ for ages now, (though it would have to be an almond butter and jelly since peanuts are not allowed). 

Today, I made English muffins! 


Aren’t they pretty? These were also quick to put together, but the cashew butter makes them a bit too expensive for me to want to make regularly. I am very pleased with the flavor, but they’re just too soft to be used the way we’d want to eat them. If you tried to make an egg sandwich or top them with anything other than a bit of butter, they’d fall apart. Again, I’m going to give the cassava flour a try. Stay tuned! 

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