Paleo bread with dried fruit

1. Preheat oven to 350 degrees.

2. Place rack in center of oven.

3. Grease a loaf pan with coconut oil or oil of choice.

4. In one bowl add the almond butter and eggs.

5. Whip on low, med then high, getting a real frothy thick mix.

6. Lower speed then add 1 teaspoon of cider vinegar.

7. Increase speed a few more seconds.
In a second bowl add the tapioca flour, salt, baking soda and cinnamon. Sift well.

8. Add the second bowl with the dry ingredients to the first bowl with wet ingredients, folding in and mixing (do not over mix, fold in).

9. Add in blueberries, raisins and cranberries.

10. Pour into greased loaf pan and spread evenly.

11. Optional: For sweeter breakfast bread, I will add 3 tablespoons sugar-free raspberry preserves. Swirl in gently along the top of the bread creating a marbled effect.

12. Immediately place in oven and bake for 25 minutes.

13. Turn the baking pan around and bake for another 25 minutes.

14. Test bread by placing a clean knife in center of loaf. If it comes out clean, it is done.

15. If knife does not come out clean, turn down oven to 325 degrees.

16. Bake for 5-15 minutes more, checking frequently with the knife test.

17. Take out when moist but not wet – Paleo breads will continue to “bake” outside oven. Homemade baked Paleo breads always taste better the next day as opposed to fresh “wheat” bread hot out of the oven –Interesting!

18. Let cool then remove from pan.

19. Enjoy!