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When we eliminated grains from out diet, I went on a hunt for a sandwich bread that would hit the mark with my toughest critics….my kids. I have spent A LOT of time and a fair amount of money trying to find the perfect recipe. Like many of the recipes I give ya all, I take parts of some that I have tried and parts of others and combine them, tweak them, throw out what doesn’t work and them make them my own. Honestly, the experimentation process is the best part, and luckily I have those in my life that are adventurous enough to try my concoctions.
So here is my go-to sandwich bread. I hope ya all enjoy it! By, the way, this makes a great BLT sandwich or toasted cheese sandwich.
- 10 pastured eggs
- 1/2 cup coconut oil, melted
- 1 tsp apple cider vinegar
- 2 cups blanched, fine almond flour (if you want more of a texture you can use almond meal)
- 6 tbsp coconut flour
- 2 TBSP raw milk (you may also almond or coconut milk)
- 2 tsp baking soda
- 1 tsp sea salt
- Preheat oven to 350°F.
- Spray a glass loaf pan with cooking spray. You can also use parchment paper to line the loaf pan. I usually don’t do this since I don’t usually have parchment paper on hand.
- In a large bowl, beat the eggs, milk, coconut oil and vinegar until thoroughly mixed.
- In a separate bowl, combine the almond flour, coconut flour, baking soda and sea salt until well mixed.
- Mix the dry ingredients slowly into the wet ingredients making sure not to over stir.
- Pour into the sprayed loaf pan and bake for 50-60 minutes. Start at the low end of the time range and then test to see if the loaf is done using a toothpick. If not, continue to bake in 5 minute increments.
- Remove from oven and allow to cool in pan 15 minutes. If you try to take it out before it is cool, it will break
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