I had given up on bread because most commercial gluten-free bread tastes godawful to me. I recently bought Elizabeth Nyland's Cooking with Coconut Oil cookbook, and she has a great gluten-free, grain-free, low-carb bread.
The main ingredients are almond butter, eggs, and coconut flour and oil. Here's the recipe:
Paleo Sandwich Bread
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 1 loaf (15 slices)
Serving Size: 1 slice
Calories per serving: 159
Fat per serving: 13.2
Ingredients
- 3/4 cup soaked almond butter, smooth (store bought works fine too)
- 6 pastured eggs
- 2 tbsp honey
- 1/4 cup coconut oil, melted
- 1/2 tsp apple cider vinegar
- 1/4 cup ground golden flax
- 3 tbsp coconut flour
- 1 tsp baking soda
- 1/2 tsp sea salt
Instructions
- Preheat oven to 350°F. Line an 8 x 4" loaf pan with parchment, grease well with coconut oil.
- In a large bowl, blend the almond butter, eggs, honey, coconut oil and apple cider vinegar with an immersion blender.
- In a separate bowl, combine the flax, coconut flour, baking soda and sea salt. Mix the dry into the wet, pour into the greased and lined loaf pan and bake for 35-40 minutes.
- Remove from oven and allow to cool in pan 10 minutes. Remove from pan by pulling up on the parchment. Set on wire rack to cool completely.
- Store in an airtight container at room temperature for 3-4 days, in the fridge for 7-10 days or in the freezer for a month or so.
Notes
* 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 170°F this takes about two hours). Then you can blend into almond butter per my recipe here: [
http://guiltykitchen.com/2010/11/22/back-to-basics-culinary-fundamentals-nut-butters/] or you can roast them first and then blend into almond butter.
** Many people have asked for nutrition information for this recipe. Based on slicing the loaf into 15 slices (the average number I got), each slice contains: 159 calories, 13.2 g fat (4.4 saturated), 65 mg cholesterol, 175 mg sodium, 6 g carbohydrates, 1.5 g fibre, 2.5 g sugars, 5.5 g protein
Here are my notes on making this recipe:
- Let the eggs sit out awhile before mixing so that they aren't very cold. When they are too cold, they harden the coconut oil.
- The writer specifies 1/4 cup of golden flax measured after it's ground, but I put 1/4 cup in the grinder and use all that, which yields more than 1/4 cup. I like the flavor and nutrition from flax.
- I just use store-bought almond butter, and it's fine.
- When you mix the dry ingredients into the wet, be very quick about it. Overmixing can create tunnels in the bread.
- If you don't remember when you last bought your baking soda, buy a new box. I got better results when I did.
- Unlike gluten breads, this one does not get stale in the fridge.
- It has more flavor toasted or fried in a little coconut oil. Also delicious spread with Irish butter!
- The texture of this bread is similar to a banana bread. It's moist and doesn't get crisp. I love it, though. It's novel to eat large amounts of bread and not gain weight.
- You might have to experiment with how long to cook it. For me, 38 1/2 minutes is best. I suspect that 35 minutes won't be enough time for most ovens.
