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Weekend Baking? Try this Paleo Cinnamon Protein Bread 😋

This isn’t your typical bread (whew:), but it sure tastes delicious - adult kid and hubby tested and approved!! It was easy to make and hit the spot for a sweet (from cinnamon) and dense texture that I was craving. This Cinnamon Protein loaf nixes the gluten, dairy, yeast, and other typical ingredients found in standard bread, replacing them with paleo flours and nutrient-dense Bone Broth

Collagen Powder (Don’t worry, it doesn’t taste like broth!) The Bone Broth powder not only gives this fragrant loaf a dose of protein, but also infuses it with anti-aging and anti-inflammatory collagen, so you can rest assured you’re also technically consuming a superfood.

Prep time: 10 minutes Total time: 40 minutes Serves: 8-10 slices

Ingredients • 2 cups blanched almond flour (not almond meal) • 2 tbsp coconut flour • 1 scoop Paleovalley Bone Broth Protein Powder (or your favorite brand) • ½ tsp sea salt • 1 tsp baking soda • ¼ cup flaxseed meal • 5 eggs and 1 egg white whisked together • 1½ tsp apple cider vinegar or lemon juice • 2 tbsp maple syrup • 2 tbsp coconut oil (extra to grease pan) • 1 tbsp cinnamon • ⅓ cup crushed pecans or walnuts

Equipment • 8 x 4 loaf pan • Parchment paper • Two mixing bowls

Directions 1. Preheat oven to 350ºF, grease loaf pan with coconut oil, and line with parchment paper. 2. In a mixing bowl, combine almond flour, coconut flour, Bone Broth Protein, sea salt, baking soda, flaxseed, and cinnamon. 3. In another mixing bowl, whisk together eggs and egg white. Add in maple syrup, apple cider vinegar, and coconut oil. 4. Add wet ingredients to dry, stirring to remove any lumps. 5. Pour batter into your prepared loaf pan and top with crushed pecans or walnuts (I used a mixture of crushed walnuts, coconut flakes and cinnamon for the topping). 6. Bake for 30-35 minutes, or until a toothpick inserted into center of loaf comes out clean. 7. Once done, remove from oven and let cool for 5 minutes before serving. 8. To store for later, wrap in parchment paper and store in the refrigerator for up to a week.

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