superfood paleo raspberry bread

Lately I've been craving raspberries, strawberries and other bright foods. I think it's the impending spring weather - hopefully nyc takes note of the season change and the sun and warmth appear soon! As much as I love ALL of the chocolatey/nutty recipes I usually turn to, this past weekend I had the strong urge to make something different.

And that's how my superfood paleo raspberry bread was born. Breads are not my typical go-to to when I bake, which is strange because I love eating them. I think I'm always a bit intimidated as I know how important texture is for bread to be delicious. After creating this recipe on a whim and seeing how well it turned out with minimal direction, I will for sure be experimenting with breads more often. I have recently started to reincorporate eggs (pasture-raised + organic) into my diet, so I was excited to use them in this baking creation. For a plant-based alternative, you can likely sub the eggs for flax eggs. 

This bread is dense, not too sweet, fruity from the raspberries, and sort of tastes like a pancake and scone combined. Nutrient-dense and protein, fiber + superfood packed - it's the perfect breakfast/snack/dessert at any time of the day!

Here's what to gather:

  • 2 eggs, room temperature (pasture-raised + organic preferred)
  • 3 Tablespoons pure maple syrup (organic preferred)
  • 2 Tablespoons cashew butter (no sugar or salt added)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1 1/2 teaspoons Philosophie Berry Bliss protein (optional but recommended - adds in protein + superfoods like acai, goji, camu camu, mangosteen, maca. If you do not have, you can substitute with 1 teaspoon camu powder + a little less than 1 teaspoon maca!)
  • 2 1/2 cups Bob's Red Mill paleo flour (can sub almond, coconut + arrowroot flours in a 2:1:.5 ratio)
  • 1/4 teaspoon vanilla bean powder (ok to omit if you only have vanilla extract)
  • 1/8 - 1/4 cup almond milk (unsweetened)
  • 1 - 1 1/2 cups fresh or frozen organic raspberries 

Here's what to do (bonus: only 1 bowl is needed!):

  1. Preheat your oven to 350 degrees F.
  2. Mix together the eggs, maple syrup, cashew butter, vanilla extract + almond extract until well combined.
  3. Add the berry bliss protein (or maca + camu powder), paleo flour (or almond, coconut, arrowroot flours) + vanilla bean powder and mix until just combined. The batter will be very thick! Add in almond milk as necessary (I added in enough so the flour was able to mix into the dough).
  4. Mix in raspberries using a large spoon or your hands. I used 1 cup of raspberries when I made this, but my boyfriend and I agreed that I could have added more. Use an amount to your liking. 
  5. Place the dough into a bread pan - you will need to use your hands and push the dough down evenly and into the corners. If you are using glass, I recommend greasing it first with coconut oil. I used two mini paper pans that I did not grease prior. Place a few extra raspberries on top of the loaf/loaves for a pop of pretty color :).
  6. Place in the oven for ~50 minutes. After 30 minutes, check every 10 minutes to make sure the bread is not over-baking. Take the loaf/loaves out when the top is slightly golden and the dough looks fully baked.
  7. Optional: Drizzle with coconut yogurt or almond milk yogurt for added healthy fats + probiotics.

And that's all there is to it! Feel free to sub other fruits (blueberries, strawberries, even apples, peaches or mango) for equal deliciousness. I hope you enjoy this yummy bread as much as I do.

xx