Paleo Ensaymada Bread
Indulge in the irresistible charm of **Paleo Ensaymada Bread**, a wholesome take on the beloved Filipino pastry. Crafted with nutrient-rich almond flour, tapioca flour, and coconut flour, this recipe is entirely gluten-free and paleo-friendly, offering a soft, tender crumb with no compromise on flavor. Lightly sweetened with coconut sugar and honey, and infused with hints of vanilla and a touch of lemon juice, each bite delivers a delicate balance of sweetness and zest. Melted ghee or coconut oil gives these fluffy delights a rich, buttery essence, while an optional sprinkle of shredded coconut adds a delightful crunch and tropical flair. Simple to prepare in just 45 minutes, this healthier twist on ensaymada is perfect for breakfast, a snack, or an anytime treat. Enjoy these golden treasures warm or at room temperature and elevate your paleo baking game!
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.25 cup coconut sugar
- 0.5 cup ghee or coconut oil, melted
- 0.5 cup unsweetened almond milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 tablespoons honey
- 0.25 cup unsweetened shredded coconut (optional, for topping)
Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large mixing bowl, combine the almond flour, tapioca flour, coconut flour, baking powder, salt, and coconut sugar. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the melted ghee or coconut oil, almond milk, eggs, vanilla extract, lemon juice, and honey until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. Ensure there are no lumps.
Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow for rising.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the ensaymada to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
If desired, sprinkle the tops with unsweetened shredded coconut for an added crunch and visual appeal.
Serve the Paleo Ensaymada Bread warm or at room temperature as a delightful treat.
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 241 mg | 10% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.4 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 186 mg | 4% | |
*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.
