Paleo Bunny Bread
Bring a touch of whimsy to your table with Paleo Bunny Bread — a delightful and healthy twist on traditional bread, perfect for Easter celebrations or family gatherings. Crafted with nutrient-rich almond flour, coconut flour, and arrowroot powder, this grain-free recipe is ideal for paleo enthusiasts and anyone seeking a gluten-free option. Sweetened naturally with honey and bound together by shredded carrot for extra texture, this bread is shaped into an adorable bunny that’s almost too cute to eat! With a prep time of just 20 minutes and a quick 30-minute bake, it’s a fun and easy project for the whole family. Serve it warm to enjoy its light, fluffy texture and subtly sweet flavor. Let the Paleo Bunny Bread hop onto your plate for a healthy and memorable treat!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 0.25 cup arrowroot powder
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 4 large eggs
- 0.5 cup coconut milk
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 medium carrot, shredded
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, arrowroot powder, baking soda, and sea salt. Mix until well combined.
In another bowl, whisk together the eggs, coconut milk, honey, and apple cider vinegar until smooth.
Add the wet ingredients to the dry ingredients, mixing well with a spatula until fully incorporated and a smooth batter forms.
Gently fold in the shredded carrot into the batter until evenly distributed.
Divide the dough into two portions. Use one portion to shape a large oval on the prepared baking sheet for the bunny's body.
With the remaining dough, shape the bunny’s head, ears, and a small round tail. Attach each part by pressing gently to secure them to the body.
You can use a toothpick to define features like the nose and eyes if desired.
Place the baking sheet in the preheated oven and bake for about 25-30 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Allow the bread to cool on the baking sheet for about 10 minutes before transferring it to a wire rack to cool completely.
Serve as slices to enjoy its delightful paleo-approved taste.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2830 mg | 123% | |
| Total Carbohydrate | 171.8 g | 62% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 57.7 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 598 mg | 46% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 936 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
