Wow I was starting to think for a while that I didn’t have a blog anymore! It has been far too long, but with good reason. I think in this particular case it might be worth showing you…rather than telling you…
Yeah, don’t for a moment think that this picture is a true indication of what it is like around here! If this little guy is not sleeping then trust me, pictures cannot be taken! I made a wonderful roast the other night, and I had every intention of sharing it with you…but he wouldn’t let me. I’d type a few words and then run off to protect the presents under the tree… better yet I’d get a good sentence or two in and look up and see his little butt squating…nooo!!! I tried leaving him in his kennel while I got things done, but I couldn’t think straight with all of the whimpering and howling!
Unfortunately this little guy is not mine. He is a surprise Christmas gift for my dad, and I was the one elected to take care of him for a few weeks. It’s been fun to say the least. Keeping him in check, along with Christmas shopping/preparations I have not had a lot of free time.
Don’t worry, though! I come prepared with a recipe that will make it up to you. First off, let me give a slight back story on this one. A few years ago my mom gave me a recipe for Eggnog Bread. I fell in love with it, as I’ve always been a huge fan of eggnog. It’s amazing!! I made this bread for some gift baskets I did a while back and it was such a huge hit. Ever since going paleo — I have not been able to enjoy it. This year I decided that it is time for a substitution!
As for the eggnog — there are a few recipes out there, like this one, that are paleo-friendly. However you do it — the eggnog has got to be sweet. Use whatever sweetener you feel safest with, but no matter how you dice it — this bread is truly a treat and should be seen as such. As for me, I don’t have time to make my own eggnog! As ya’ll in the paleo-world have probably seen — they do have a coconut milk based eggnog by So Delicious available in stores. Their eggnog is sweetened with dried cane syrup, and I was fine with it for this particular experiment. I might do a bit more perfecting with another batch, but for now these little loaves really hit the spot.
The original recipe my mom used also had a powdered sugar icing that was drizzled on top — I came up with a substitution for that as well.
- 3/4 c. almond flour
- 1/4 c. + 2 tbsp. coconut flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 2 eggs
- 1/4 c. honey
- 2 tbsp. butter, melted
- 1 tsp. vanilla
- 1/2 c. eggnog
- 1/2 c. slivered almonds
- Preheat oven to 350 degrees.
- Blend all dry ingredients in a large mixing bowl.
- Beat wet ingredients with a hand-mixer until well blended and then add to dry ingredients. Continue to blend.
- Fold in slivered almonds.
- Grease two mini loaf pans with coconut oil about half-way up the sides.
- Pour in batter and bake for 35-40 minutes.
Ingredients for Icing
- 3 tbsp. coconut butter, melted
- 1 tsp. honey
- 1-3 tbsp. eggnog (start at 1 and add more as needed to reach a “drizzle” consistency)
Once your loaves have cooled, decorate them with icing. I like to snip a corner off a ziplock bag and use it as my pastry tube! If you have enough of a drizzle consistency you could just use a spoon.
We ate both of our loaves in one night! They were great. If you do have one left over – I would store it in the refrigerator because of the eggnog in the icing.
Hope you enjoy!
Are there any holiday favorites that you would love finding substitutions for? What holiday recipes have you been making paleo lately?