Italian paleo bread braid
Italy is close and I spend a lot of time there. Especially in the summer when the streets are alive with people—Italians are really loud. You can feel the joy of life and kids are running around everywhere. To sit down and drink a glass of wine is true indulgence. Italians always accompany drinks with some sort of “aperitivo” as they call it—little snacks, you get for free. Of course then you order more drinks. The snacks can vary—from small pieces of cheese, meat, olives, dried tomatoes, nuts, bread sticks… All of these examples are paleo friendly except bread sticks. So they made me think. I created this delicious snack that goes so well with a glass of wine or tea or any kind of drink.
Recipe for Italian paleo bread braid
- 1 ½ cup almond flour (blanched and finely minced)
- 2 eggs
- 4 tbsp. of ghee
- 1 tbsp. of coconut flour
- ½ tsp. of sea salt
- ½ tsp. of baking soda
- coconut flour (about 2 tbsp. just to absorb the moisture)
- ½ tbsp. of dried and minced rosemary, oregano, basil
- pinch of coarse sea salt
Do not complicate this recipe by beating eggs. Mix them just enough so you can save about 4 tbsp. for egg wash at the end to make braids shinier.
Mix eggs, almond flour, baking soda and salt together and then add about a tbsp. of coconut flour to absorb the moisture. Leave for about 2 minutes and add some more coconut flour if necessary. The dough must be silky and not too moist. Leave it to sit for a bit before braiding, and then use coconut flour so it doesn’t stick to your fingers when you make braids.
Place them to a baking paper and bake them for about 10 – 15 minutes on 200 degrees Celsius.
Mix 4 tbsp. of eggs with 3 tbsp. of water, 2 tbsp. of coconut oil, and dried herbs. Take the braids out of the oven and brush them with the mixture. Sprinkle them with coarse sea salt at the end. This gives them that needed sparkle.
Put them back into the oven for another 5 minutes or until they are golden brown.
- no grains
- no sugar
- no lactosis