Who doesn’t love a good sandwich? Get your lunches back with this fantastic paleo bread
When it comes to giving up all those bad carbs, one of the things people (er-hem…I) find tough is going without the usual go-to staple: bread. Grab a slice, stick it in the toaster, slap some butter on it, cuppa tea, BOOM. Or a tuna sandwich. Mmmmm…. So out of this need and desire for some bread in my life, this was born.
Having read through many recipes on the web, and having tried numerous recipes too (this garlic bread is still my absolute favourite), I have to say – this recipe is so quick and easy. Now, granted, it’s not the cheapest of breads what with the almond butter…but once in a while, indulge yourself and you won’t be sorry.
The texture is like bread (the closest I can think of is soya and linseed bread – slightly wet and earthy). It holds together beautifully when slicing and munching on, and can be toasted too. You can also slice it all and portion it, and freeze for later.
Although there are a couple of steps, it makes a difference to the mixture so follow it exactly. Almond butter tends to be ‘sticky’ so using an electric mixture is essential – unless you want a really good workout! By mixing the wet and dry ingredients separately first, then combining them, you get an even distribution of flour and won’t land up with clumps of flour and nut butter. Just mix well.
Recipe for Paleo Sandwich Bread
Yield: 1 loaf
Prep time: 5 minutes
Cooking time: 30-35 minutes (plus cooling time)
Please note: you can substitute the almond butter for peanut butter (not REBOOT though), and the almond flour for coconut flour for a slightly more budget friendly version of this indulgent recipe.
What you need
1/2 cup almond flour
1/4 cup flaxmeal
2 tblspns tapioca flour (optional)
2 tspns baking powder
Pinch of salt
3/4 cup almond butter
5 x-large eggs
1/4 cup coconut oil, melted
1 tblspn date paste
What you need to do
1. Preheat oven to 160°C. Line a loaf pan with baking paper.
2. Combine dry ingredients in a small bowl. Set aside.
5. Pour batter into loaf pan, and bake for 30-35 minutes. Remove once cooked through, allow to cool for 10 minutes in the pan, then remove and cool completely on a cooling rack. Done!
All that’s left to do is slice and serve as desired!
To store the bread: Make sure to wrap it properly and refrigerate for up to one week. You can also portion it and freeze for later use.
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