Paleo Sandwich Bread

Every now and then everybody wants a good sandwich. Well, my problem is that I can't eat normal bread, and I did not want a heavy seed/nut bread for my sandwich the other day. Don't get me wrong I LOVE this loaf of bread, but I wanted something lighter. Something that has the texture like good old wheat bread. This is what I found after searching around for a recipe.

This bread is delicious, and non-the-less super easy to make. It is kind of short though, which is sad. However, it makes some darn good sandwiches! It tastes like normal bread too!! Healthy, gluten free, and Paleo. Sounds like a perfect loaf of bread to me. If you are interested in more information about the Paleo diet, take a look here or here.


This bread can be used for anything. From just plain sandwiches to toast to even french toast! Yes, I made french toast out of it, and it was phenomenal. I made it for my sister and I, and she loved it too. The slight coconut flavor came out giving it a nice sweet flavor. Quite good, and it did not leave me weighed down at all. Again, this bread is great toasted also! I highly recommend this bread if you are looking for a light health alternative to normal bread.

Paleo Sandwich Bread

Recipe from Guilty Kitchen

Ingredients:

3/4 cup soaked almond butter (or other nut)*

6 eggs

2 Tbsp. honey

1/4 cup coconut oil, melted

1/4 cup golden flax, ground

1/4 cup almond (or other nut) flour

2 tsp. baking soda

1/2 tsp. sea salt

Directions:

1. Preheat your oven to 350F. Line a smallish loaf pan about 4x8 with parchment paper.

2. In a large bowl, mix the first four ingredients with a handheld mixer.

3. Add the remaining ingredients and blend again. 

4. Pour into the lined loaf pan and bake for 35-40 minutes. 

5. Remove from oven and allow to cool for 20 minutes before removing it from the pan. 

6. Remove the bread from pan and let cool completely before storing in an airtight container. 

This bread will remain good for 3-4 days if stored at room temperature, 7-10 days if stored in the fridge, or a month or so if stored in the freezer.

*To make soaked almond butter, fill a bowl with the amount of raw almonds you want to make into almond butter, cover with cold water to 2" above the almonds. Leave for 24 hours. Dry in an oven at the lowest setting until dry (at 170F this takes about two hours). Then you can blend into almond butter. Or you can roast the nuts first and just blend them into a butter.

One Hefty and Delectable Loaf of Bread

I have recently become gluten-free. This has been difficult, and I am constantly craving carbs now and have found myself trying to fill my cravings with anything I can find in my kitchen that has a slight crunch and salty flavor. Being that I cannot have sugar either, processed foods are usually out of the question. 


With all these problems of mine, I decided to start making my own bread, muffins, and other delicious snacks that will fulfill my cravings. Some recipes I have found on other blogs and others I have been creating. So much fun! 

I have been eying this recipe on My New Roots for over a week. Since my pantry did not contain all the ingredients, I had to make a trip to the health foods store. Might I add; I love going grocery shopping, especially if it is a health food store. I could literally spend hours looking at all the spices, grains, fresh produce, and other nutritious items. 


Sarah Britton's "The Life-Changing Loaf of Bread" seemed like the perfect alternative to ordinary bread loafs. There are a lot of gluten-free breads out there, but I always like to know what exactly is in the food that I eat. I do not want to compromise the quality of food I eat. This loaf is not only nutritious, but it is so delicious! 

As I pulled it out of the oven, my mom mentioned that it looked like bird suet. Yes, I agree it does not look like an airy normal loaf of bread, but the flavor of each slice makes up for it! The crunchy crust and moist crumb make it an extraordinary loaf. Waiting until it completely cools is definitely the hardest part about baking this bread. Eat it plain, toasted, with cheese, any nut butter or fruit spread you have on hand! Hope you enjoy it as much as I do!


The Life-Changing Loaf of Bread
Recipe from My New Roots
Makes 1 loaf

Ingredients:
1 cup sunflower seeds
½ cup  flax seeds
½ cup  hazelnuts or almonds
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using powdered)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups water

Directions:
1. In a flexible, *silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.

2. Preheat oven to 350°F / 175°C.

3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

*I just used a normal bread pan and lined it with parchment paper for easy removal.