For those of you who follow me on Instagram, you may have seen the paleo bread I made this weekend! The recipe is super simple so I thought I would share it with you all.
I literally substituted anything I could find in my kitchen for the actual ingredients, which shows how versatile the recipe is! Every over-ripened fruit was used up that I could find! For example, I used mango puree for applesauce, plums for peaches, agave nectar for sugar, and almond flour for coconut flour. The result? Nutty, moist, and refreshing deliciousness!
Here is what I used, but feel free to tweak it to what you have available in the kitchen. Let me know your fruit cake substitutions in the comments!
- 1 peach
- 1 plum
- 1½ teaspoons vanilla extract, divided
- 1 1/2 cup almond flour
- ¾ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 eggs
- ⅓ cup mango puree (*or unsweetened applesauce)
- ¼ cup agave nectar
- 3 tablespoons melted coconut oil
- dash of coconut sugar
Preheat oven 350F. Dice the plum and 1/2 the peach, toss in 1/2 tsp vanilla extract and a little coconut sugar. Place in oven and bake for ~10 mins until caramelized. Meanwhile, combine all dry ingredients in a bowl (the flour, baking soda, cinnamon, and salt). In a separate bowl mix the rest of the vanilla extract (1 tsp), eggs, puree, agave, and coconut oil. Stir the dry ingredients into the wet, and fold in the caramelized fruit from the oven. Bake at 350F for 45-50 mins!