Paleo Sandwich bread
This bread is amazing. No lie! We have tried so many different gluten free and paleo sandwich breads and this one is our favorite by a land slide. I went a long time without eating any bread and honestly didn't really miss it. It became very frustrating to find a healthy bread that contains no gluten, dairy, sugar, or yeast. The best thing about this bread is that it is easy! I have terrible bread making mo-jo but we make this weekly and I have never messed it up! We love it with our morning eggs or even toasted and with a little apple butter. I hope you enjoy it as much as we do!
Ingredients:
1 cup smooth raw cashew butter at room temp
4 large eggs, separated
1 Tbs honey
2 1/2 tsp apple cider vinegar
1/4 cup almond milk
1/4 cup coconut flour
1 tsp baking soda
1/2 tsp salt
Directions:
1. Preheat the oven to 300 F. Place a small heatproof dish of water on the bottom rack while the oven heats.
2. Line the bottom of an 8 1/2 by 4 1/2 inch loaf pan with parchment paper, then grease the sides of the pan with coconut oil.
3. Place the egg whites in the bowl of a stand mixer and beat until soft peaks form, or use a hand mixer.
4. Beat the egg yolks and cashew butter in a separate bowl until combined, then mix in the honey, vinegar, and milk.
5. Sift the coconut flour, baking soda, and salt into the cashew butter mixture. Beat until combined.
6. Add 2 Tbs of the whipped egg whites into the cashew butter mixture and beat until smooth. Add the remaining egg whites and beat on low until just combined. Do not over mix.
7. Pour the batter into the prepared loaf pan, then immediately put into the oven.
8. Bake for 45 to 50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Remove from the oven, then let cool for 15 to 20 min. Use a knife to free the sides from the pan, then flip the pan upside down to release it onto a cooling rack. Cool right side up for an hour.
I recommend wrapping the bread and storing in the refrigerator. It keeps well for a week.
This recipe comes from Danielle Walker, author of Against All Grain. She has many recipes I will be sharing with you since she has transformed our way of eating!
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