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Improved Paleo Bread

Most of my life I have been healthy, fast food and snack foods have always been easy to avoid.  Yes I have been on plenty of diets in an effort to lose weight which I have succeeded at numerous times.  But maintaining a healthy weight is something I have never really mastered, until now.  The reason I have mastered it this time is because I have figured out that I am a Fat Burner not a Sugar Burner.  My whole life I have been eating according to the food pyramid and my metabolism has been saying hello sugar let’s store you here (legs & arms) as fat instead of using it to repair and build.  I now know why skinny people can eat heaps of junk and not get fat because their body has adapted well to using sugar, it does not mean they are healthy with bad skin, lack of energy and mood swings.  It is such a relief to find my “soul food”- FAT.  I am 3 weeks in and the major things I have noticed is no cravings, eating less food, lots of energy, no aches and pains and cognitively more alert.  My chiro was even surprised at how “well” my body was.  A recent study was released in the New England Journal of Medicine on Long-term Persistence of Hormonal Adaptations To Weight Loss.  In a nut shell when we diet the levels of the hormone Leptin (which satisfies our hunger) reduce, resulting in increased cravings leading to overeating and weight gain, so the cycle begins again… I was staggered when I heard one of the Australian researches on 702 radio talking about formulating a pill containing leptin to increase levels and reduce hunger.  I of course just wanted to shout “Eat Fat” from natural nutrient dense foods, don’t take a pill.. For more indepth info on how to become a Fat Burner check out Nora’s blog entry on the subject.

I have been fiddling around with the Paleo bread recipe, here is an improved version. I have reduced the eggs and soda, doubling the other ingredients and adding in walnuts and seeds for extra crunch it makes a bigger loaf, I am happy with the taste and texture.

Ingredients
3 cups Almond Meal
4 Tablespoons Coconut Flour
1/2 cup Flaxseed Meal
2 tablespoons Walnuts, roughly chopped
1/4 cup Sunflower Seeds
1/2 tsp Sea Salt
1 1/2 tsp Baking Soda
8 Free Range Eggs
1/2 cup Coconut Oil
2 tablespoons Vinegar

Place almond meal, coconut flour, flax, salt and baking soda in a food processor and pulse ingredients together. Pulse in eggs, oil, walnuts, seeds and vinegar until well combined. Pour batter into a greased and lined loaf tin. Bake in a moderate oven for 45 minutes. Cool and serve. Makes 25 slices. Slices freeze well, toast for breakfast and spread with lashings of butter.