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Ok, I don’t know how exactly to explain the texture of this aip bread. It kinda reminds me of an elephant ear marries a roll and then they had this as a baby.
It makes no sense but I seriously found it hard to stop eating.
It was like, hrmm. .. I think I need to eat all of them to make sure the recipe came out ok.
Ugg, it’s tough doing what I do when you have very little self control.
Anyhow, this bread is vegan and safe for the Paleo Autoimmune diet. I really like the addition of sweet potato because it gives the recipe another dimension. It also is a dream aip breakfast recipe.
Here’s some testimonials on HOW FANTASTIC this AIP Bread recipe is:
“I just made this and wow! I love this recipe. I sweetened it up with a pinch of xylitol and when they were still hot I sprinkled more xylitol and put a drizzle of ghee on top. I’m in trouble. The chewy texture was perfect.” Karyn
“I have been dreaming about bread and thought, ok, it’s only $1 for the recipe so if it sucks, I’m only out $1. After my first bite, I thought I would pay $20 for this recipe. It’s THAT GOOD. Thank you!!” Annie
- ½ cup of sustainably raised palm shortenting
- 1 cup of water
- 1 cup of mashed sweet potato
- 1 cup of cassava flour
- 1 teaspoon ofsea salt
- 2 tablespoons of coconut flour
- ½ cup of tapioca flour
Preheat the oven to 350 degrees. Line a baking sheet wiht parchment paper and set aside.
Combine all the ingredients in a bowl and mix until you have a soft dough. If the dough is very wet, continue to add tapioca flour unilt you have a soft dough.
Take a large spoon and drop the dough on your baking sheet and spread/press into a circle.
Repeat until all the dough is gone.
Place the baking sheet in the oven for 55 to 60 minutes until the golden brown.
Remove from the oven and let cool
Amount Per Serving: Calories: 226Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 472mgCarbohydrates: 44gFiber: 2gSugar: 8gProtein: 3g