Stop what you are doing and go make this recipe. If you follow me on social media, you may have seen my recipe development and me failing HARD at my first try for this amazing loaf. But luckily, I got it on the second try and it is absolute perfection! It’s sweet, tart and has this refreshing flavor throughout. It is totally summer all wrapped up into a lovely loaf pan!
I am SO PUMPED about the main ingredient in this recipes – the paleo baking flour!! I was recently chatting with my friends from Nuts.com, talking about the items I have the hardest time finding and a paleo baking flour was the first thing on my mind! Sure, you can mix together your own flour and make all kinds of delicious paleo goodies, but it is seriously so nice to use one bag instead of having to buy all the flours to make that perfect treat. So when I told them I was looking for a paleo baking flour and they didn’t have one, they made it happen! How awesome is that?! And it’s available online, ready to grab and bake!
The mix is made with almond flour, arrowroot starch, organic coconut flour, and tapioca flour and comes in a big 1 pound bag. And you can use it as a 1:1 replacement for conventional wheat flour so you can create grain-free pizza, pancakes, muffins, flatbreads, cakes and more, all while using this grain-free, dairy-free, gluten-free and bean-free flour that is high in fiber and protein!
So now when you shop at Nuts.com, you can grab all your favorite paleo pantry staples like raw nuts, dried fruits, coffees and now this amazing baking mix! And I would definitely load up, if possible, because I plan on making many recipes in the future with this mix, both savory and sweet!!
Basil Tangerine Loaf
- Yield: 10 slices 1x
Ingredients
- 1 bag of Paleo Baking Flour
- 1 teaspoon baking soda
- pinch of salt
- 3 medium eggs
- 3/4 cup (about 5 large tangerines) freshly squeezed tangerine juice
- ⅔ cup maple sugar
- 1/4 cup lemon extra virgin olive oil
- 1 teaspoon vanilla extract
- 1/2 tablespoon tangerine zest (zest of 2 tangerines)
- zest of 1 lemon
- 1/4 cup basil leaves, torn into small pieces
For the glaze
- 1/4 cup organic powdered sugar*
- 2 tablespoons freshly squeezed tangerine juice
- zest of 1/2 tangerine
- 4 basil leaves, torn into small pieces
For garnish
- tangerine slices (optional)
- basil leaves (optional)
Instructions
- Preheat oven to 325 degrees F. Grease a 9×5 loaf pan and line with parchment paper.
- In a large bowl, whisk together paleo baking flour, baking soda, and salt. In a medium bowl, whisk together eggs, tangerine juice, olive oil, sugar, vanilla extract, citrus zest, and basil. Pour liquid into dry mixture and use a spatula to fold until everything is incorporated. Pour batter into loaf pan then place in the oven to bake for 55 minutes to 1 hour, or until a toothpick comes out clean from the middle of the loaf.
- Once loaf is done cooking, remove from oven and let it sit in the loaf pan for 10 minutes before removing it and setting it on a cooling rack to cool.
- When the loaf has cooled but it is still warm, whisk together the glaze. Pour glaze on top of loaf and garnish with tangerine slices and basil leaves!
Notes
*If you prefer to not sugar regular sugar, that’s fine. Just don’t make the glaze!
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Looks delicious, but a VERY expensive treat considering a bag of Paleo flour runs about $15! OUCH on the pocketbook Juli! 🙂
well i could ask you to buy tapioca flour ($3.89), almond flour ($14.39), coconut flour ($4.99) and arrowroot flour ($6.19) which equals almost $30 and someone would complain about that. so i can’t really win when it comes to paleo baking. it’s just more expensive than normal baking. but you’re welcome to not use the mix and make one of my 13 bread/loaf recipes or one of my 22 muffin recipes.
#snap
but then we have flour to make several recipes. Not just one cake…why would your comment be so snappy 🙁
megan i have plenty of other recipes that don’t use this mix for you to choose from
Hi I have paleo (cricket) flour from bitty have you ever tried this and do you think this would be a good replacement? I wasn’t able to find anything else till this post. If you haven’t tried cricket flour it is quite “earthy” tasting just wondering how that would blend with the flavour of this recipe. Thanks
i haven’t tried cooking with that flour so i have no idea
Hi Juli! This bread looks extremely delicious, and kind of reminds me of a European style olive oil cake. I have a tangerine tree, so this recipe is really singing to me.
Do you think that it’s critical to use the Nuts’ brand paleo flour? (I have just purchased a bag of the new Bob’s Red Mill Paleo Flour, so wondering if that would sub ok.)
And I know that this is off-topic, but last night I made your baked Turkey Meatballs (I love your cookbook!) for the second time and they were delicious as usual. But I split the turkey in half, and made them half using that recipe, and the other half using your Mexican version recipe (but baked them at the same time) so that I’d have 2 nights worth of meals with different flavor profiles. It worked great!
BTW, just started listening to your hilarious podcasts, and they make me fly through my daily walks!
the recipe looks aaawesome! I live in Sweden so I don’t know if I have access to this particular flour.. anyway, I looove your photos! do you spend much for all the props and ingredients?
yes, i spend a shit ton on ingredients and props haha!!
What would you say is the consistency of the cake? I have never made a pound cake, but I believe they are suppose to be denser and possibly dryer? Was that how this ends up for you vs a banana bread which is moist and fluffy?
yes, denser and a tad dryer
Gottcha! I made this using clementines (because they are in season and I had a bag of them that needed eating) and Bob’s Paleo Flour… I ended up adding an egg and another half cup of juice to make it less dry. It turned out delicious this way with the Bob’s sub since I know you will get asked since the flour you suggest take patience of ordering (which I did not have given it looked so good)!
Can you substitute coconut sugar for the maple sugar in this recipe? If so, is it a one to one substitution?
I’m wondering that too. I may try it tomorrow since I don’t have maple sugar.
I made this for Mother’s Day yesterday and everyone enjoyed it!! I subbed out a different 1:1 GF flour mixture and ended up having to add a bit more liquid (probably due to using a different flour), and it was delicious!!! I will definitely be making this again. Thank you for all of your fantastic free recipes and daily inspiration!!
Please no one hate on me but I so want to make this with my regular flour cause I don’t have the fancy paleo one and am too broke to get it. Sigh – can I sub 1:1?
Will definitely be trying with some of her other amazing recipes!
I have all the ingredients, almond flour, coconut, arrowroot and tapioca, do you happen to have the measurements if we want to make our own without buying the bag?
i don’t know the measurements since i didn’t come up with the mix myself
Hi Juli! New to your blog and recipes, and wanted to say thank you for all the work you obviously put in! Quick question about your recipes – since you are in Denver, do you make any changes to baking temps, or the flour/liquid amounts? I learned the hard way about making adjustments and while we are moving soon, I was curious if your recipes accounted for altitude. Thank you!
I also wanted to love on Jackson some! He’s a good looking Frenchie 🙂
i don’t. i’ve always been at altitude so i’ve never baked any other way. but when i tested recipes for my book, i baked them at altitude and sea level and those recipes cooked them same!