Full disclosure friends: I am not a Paleo purist by any means, although I do enjoy eating "paleo" often. And, to be completely honest, I was motivated to try this recipe because I was having a serious craving for Mascarpone! If I was going to indulge in that I sure as heck wasn't going to eat a loaf of bread or a bag of bagels to go with it.
This recipe comes from the cookbook, Practical Paleo by Diane Sanfilippo. Which, by the way, is a fabulous resource full of so much more than just recipes. I got my copy from the library but I wouldn't mind owning it.
I was not crazy about eating this alone. The flavor by itself is rather bland, but as a foundation for stuff on top when you do not want to eat bread is the perfect use, in my humble foodie opinion. However, I didn't have a vanilla bean so that may have played a big part. We really liked this topped with plain Greek yogurt and a drizzle of pure maple syrup. Oh, and of course Mascarpone.
Vanilla Almond Sponge Bread
Seeds from 1/4 pod of vanilla bean
1 tsp. vanilla extract
2 Tbls. butter, melted
2 Tbls. full-fat coconut milk
1/4 c. coconut flour
Pinch sea salt
1/2 tsp. baking powder
2 Tbls. sliced almonds
Preheat over to 350
Whisk eggs, vanilla bean, extract, butter, and coconut milk in a large mixing bowl. Sift coconut flour, nutmeg, salt and baking soda into the egg mixture and continue whisking until combined.
Pour the egg mixture into a 9 inch x 9 inch baking dish lined with parchment paper. Top with sliced almonds, and bake for approximately 40 minutes or until the edges are brown and a toothpick wipes clean when testing the center.
I found that this stored in the fridge really well for a few days. It slices nicely too for the toaster, but beware! If you do toast it, do so on a low setting as it will burn quickly.
Would love to know how you chose to eat it if you make it, so come back and let me know!