Paleo Traditional Stokbrood
Rediscover the rustic charm of campfire cooking with this Paleo Traditional Stokbrood recipe! Inspired by the Dutch classic, this grain-free adaptation uses almond, tapioca, and coconut flours to create a soft and chewy bread that’s perfect for outdoor gatherings. The dough is lightly sweetened with honey and enriched with creamy coconut milk for a flavorful twist. Kneaded to perfection and wrapped around skewers, the stokbrood is roasted over an open flame or grill until golden, offering a crispy exterior and tender interior. Quick to prepare—just 15 minutes of prep and 10 minutes of cooking—this recipe will delight Paleo enthusiasts craving a wholesome, gluten-free bread alternative. Serve warm and customize with your favorite Paleo-friendly spreads or toppings for a satisfying treat by the fire!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Tapioca flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 2 large Eggs
- 0.5 cup Coconut milk (full-fat)
- 1 teaspoon Apple cider vinegar
- 1 tablespoon Honey
- 1 tablespoon Olive oil
- 2 tablespoons Water
Instructions
In a large mixing bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, and sea salt. Mix well to ensure the dry ingredients are evenly distributed.
In a separate bowl, whisk together the eggs, coconut milk, apple cider vinegar, honey, olive oil, and water until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring continuously with a spatula or wooden spoon until a dough forms.
Once the dough comes together, knead it lightly with your hands for 1-2 minutes. The dough should be soft but not overly sticky. If the dough is too sticky, dust your hands with a little extra tapioca flour.
Divide the dough into 6 equal portions and roll each portion into a thick cylinder about 6-8 inches in length.
Carefully wrap each cylinder of dough around a clean skewer or stick, ensuring the dough is evenly distributed and securely attached.
Roast the stokbrood over a campfire or grill on medium heat, turning frequently to ensure even cooking. Cook for 8-10 minutes or until the bread is golden brown and cooked through.
Allow the stokbrood to cool for a minute before sliding it off the skewer. Serve warm with your favorite Paleo-friendly toppings or spreads.
Nutrition Facts
Calories |
2202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.5 g | 193% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2601 mg | 113% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 33.7 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 517 mg | 40% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 577 mg | 12% | |
*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.
