I decided to call this a lembas, since It’s a dense bread like thing. It makes me think of the concept of lembas from the lord of the rings stories. I also have a problem with calling anything “Paleo Bread” since It kind if goes against my values when it comes to recipes and making food. I don’t really consider this a bread, but it definitely has sort of bread-like qualities, and some people might consider it as such. This is the first time I’ve ever made some sort of biscuit or bread replacement since going Paleo, and as awesome as it is, I think it’s the only recipe like this that I’ll have on here. One recipe for once in a while, is all you really need…
I kinda stumbled into it as I was trying to use up extra egg from breading fish (I’ll add that one as a bonus on the bottom, It doesn’t have any exact measurements since It happened by accident). It’s totally awesome and delicious, but I’m still going to keep it to “once in a while on the weekends” since I don’t really like cooking with a lot of nut flours. Regardless, having myself an egg sandwich this morning was absolutely heavenly! It’s such an easy recipe, so It would probably be a cinch to double or triple, and make a big batch for bread loving company. The basic recipe Is so easy to alter, and play around with different additions and flavors. I think the herb biscuit thing is perfect though.
Combine and Mix:
- 3 eggs
- 3/4 cup cashew meal
- 2 tablespoons coconut flour
- Thyme, rosemary, sage, basil, oregano, salt, ginger powder
Heat oven 375
Place mixture in a parchment paper lined pan
Bake for about 15 minutes – until golden brown
I cut it into wedges. It made for a delicious breakfast sandwich!
And as a bonus, here is how I stumbled on this whole Paleo Bread/biscuit concept:
Cashew Artichoke Bread
- Leftover egg from breading
- Cashew meal
- 1/4 cup artichoke tapenade (I get mine from BJ’s)
Mix together egg and cashew meal until you form a batter with a thick pancake batter like consistency.
Add in artichoke spread and mix well
Pour into a parchment paper lined tin foil bowl or glass baking pan
Bake at 375 until golden brown and set