Grain Free Paleo Sandwich Bread

Grain Free Paleo Sandwich Bread


– This recipe is one
of my favorite recipes inside my cookbook, The Best Grain-Free Family
Meals on the Planet. It practically makes sandwiches a reality when you want to pack
school and office lunches, have some toast with butter and jam, you know, the same way you’d
use traditional sandwich bread. The best part is that it
comes together in a blender, so cleanup is a breeze. So let’s go over the
ingredients real quick. Most grain-free recipes use almond flour or a lot of coconut flour,
and most people complain that recipes that are
coconut-flour-based tend to feel spongy and eggy. This recipe only uses two
tablespoons of coconut flour, but it helps bind the ingredients without giving it a spongy texture at all. And what’s great is that
all you need is nuts. Easy peasy. The recipe calls for cashews, and what I love about using
cashews it that the bread will be lighter, and it’s
like the white-bread version, meaning the color of the
loaf is lighter and sweeter. Cashews are not the
cheapest nuts by the pound, so if you buy cashew pieces,
especially in bulk and online, you’ll save a ton. If you use whole almonds or walnuts, the flavor is a bit nuttier. Think whole wheat bread. The loaf is also a little bit denser. Now you can totally make this nut-free by using sunflower seeds,
but I must warn you that the loaf will come out
a little greenish in color because of a natural chemical reaction between sunflower seeds and
baking soda when it’s baked. Otherwise, it’s perfect. So let’s add five eggs to the blender. Then the cashews, melted
coconut oil, coconut flour, baking, salt, and a little honey, making sure you put the
ingredients in that order to ensure even blending. Turn it on medium speed
and then progress to high until all the ingredients
are blended into a batter. Now that everything is combined, we are gonna add the apple cider vinegar, and we just blend enough to combine. I have the seven-by-three pan right here. Now these smaller pans are essential if you want to bake grain-free breads. I want you to see that
the pan is much smaller and shorter than a
traditional bread loaf pan. If you bake this bread
in a traditional pan, you’ll get a much shorter and wider slice, and it’s okay, it tastes great, but it’s not good for making sandwiches. So it’s definitely worth buying
one of these smaller pans for less than $10 so you
can make your own bread every single week. I’ve lined the pan with parchment paper and greased the sides for easy release. Now all we have to do is pour
our batter inside of the pan and bake it for about 45 minutes. After 25 minutes, however, you’re gonna want to cover
the bread with some foil to prevent it from browning. Once it’s finished, you
remove it from the oven and wait for it to cool
down to room temperature prior to slicing. One of the reasons I line
it with parchment paper is so once it’s cool, I
can simply lift and slice. What’s great is that you can
simply spritz some butter onto the bread or you
can toast it the next day to give that toast-like
texture that we all love, and my friend, you can even
slice it and freeze it. This particular recipe holds
its texture really well. Yum, delicious. For the recipe and measurements, check the description box
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