It has been warm and horribly humid the past few days, and the thought of baking a loaf of grain free bread makes me wilt. I usually set aside a day to bake multiple loaves of bread so that I always have a few loaves in the freezer. Unfortunately, when I opened up the freezer this morning it was bare of grain free bread, oops! The D-Man was asking for a sandwich for lunch, and I had that beautiful mayonnaise that I prepared yesterday. I decided to whip up some Primal Bread. This recipe was created by Shelly who has a really interesting blog, http://thisprimallife.com. Shelly and her family follow a Primal Diet, frequently referred to as the Caveman Diet. Since grains were not eaten by caveman, this primal bread is a healthy and safe alternative for those who are gluten and grain free. This bread is cooked like a pancake and keeps beautifully in the refrigerator for several weeks. Just keep the primal bread in a sealed container or ziploc bag. You can also serve this for breakfast in the morning topped a bit of maple syrup, an interesting twist on pancakes. So, if you are in a pinch like I was today, or you just want to try something a bit different, this recipe is worth a try.
4 pastured eggs
2 cups organic baby spinach (packed)
1/4 cup organic shredded unsweetened coconut
1/4 cup organic raw almonds
sea salt and pepper to taste
Combine all ingredients in a blender and blend until smooth.
Allow the mixture to sit for about 10 minutes to thicken.
Melt butter or coconut oil in a frying pan (just as if you were making pancakes).
Pour enough batter onto the skillet to make a pancake that is roughly 5 inches in diameter.
Cook over medium heat until firm enough to flip (about a minute and a half).
Flip and cook until cooked through, about 1 minute.