I am all for living a life filled with more whole-foods, following a paleo-ish diet, low in carbs and high in fats but I need things. Like bread. Okay? Judge me if you want to…but I cannot and REFUSE to live a life without bread.
I am beyond excited to share this recipe for this Paleo and Keto Sandwich Bread because, even though it’s completely grain and gluten free, it tastes SO GOOD and the consistency is both moist and soft just like the “regular” sandwich bread we used to eat.
I get 16 thin-ish slices out of this loaf and usually cut eight of them right after it has cooled and before I put it into the refrigerator. And yes, it needs to be kept in the fridge 🙂 It is great as-is, with a mild sweetness from the almond flour, but is also amazing toasted and topped with any any everything your beautiful heart desires. I am particularly fond of topping mine with an egg, spinach, and smoked gouda in the morning for breakfast. Or, let’s be honest, topping mine with an egg, spinach, and smoked gouda for dinner 🙂 Throw in a side of Amy Lu’s all natural chicken sausage and I am a happy, happy woman.
See: drool-worthy ❤
I also need to make a quick note on the inclusion of DAIRY: I made this bread with both butter and plain greek yogurt…so teeeeeechnically some people would argue that it isn’t Paleo. BUT, with the knowledge we now have today we know that there are many benefits to consuming dairy made from organic grass fed animals. Butter is a great source of fat and loaded with vitamins A, D and K, and Conjugated Linoleic Acid. I also have to mention that yogurt contains live and active bacteria that are beneficial and help to keep your digestive system clean and provide food for the friendly bacteria that live there. On top of that, the live active probiotic bacteria in yogurt can rev up your immune system and reduce your risk of yeast infection, prevent allergy symptoms and naturally increase your metabolism. BOOM.
Now, just enjoy this bread and let’s not argue 😉
***In case you can not consume dairy, you can substitute the butter for ghee and the greek yogurt for coconut cream (the canned type).
Gosh…did I just make one of “those” recipe posts where there is about 5 pages of text before you get to the ACTUAL RECIPE?! Ugh. Who am I?
On to the recipe!
Nutrition per slice(1/16 of loaf): 218 calories, 18g fat, 6.5g carbs, 7.5g protein, 2.2g fiber
• 3 cups almond flour (blanched or not. I used not)
• ¾ cup tapioca flour
• ½ cup + 2T flaxseed meal
• 2 tsp baking powder
• ¾ tsp salt (I love pink Himalayan, myself)
• 9T butter
• 6 eggs
• 1½ tsp apple cider vinegar
• ¾ cup plain greek yogurt (I used nonfat for this recipe because…9T butter 🙂 )
- Preheat oven to 350°
- In a large bowl, mix almond flour, tapioca flour, flaxseed meal, salt, and baking soda
- In a saucepan, melt the butter and let cool for 5 minutes
- In a medium bowl, whisk melted butter together with the eggs, vinegar and yogurt
- Add wet mixture to the dry and, using a rubber spatula (because gentle), gently mix to form a batter being careful not to over mix or the batter will get oily and dense and icky.
- Pour batter into an medium-large loaf pan greased or lined with parchment paper. (the smaller the pan, the taller the bread). You could also make 2 small loves with this recipe.
- Bake for 25-35 minutes – until a toothpick inserted into the center of the bread comes out clean.
- Let cool in pan for 5-10 minutes then remove loaf from pan and allow to cool completely on wire rack before slicing.
STORAGE NOTE: To keep this bread fresh and delicious, place inside a ziploc bag or airtight container and store in refrigerator. You could also wrap tightly in saran wrap.
That’s it. I hope you LOVE this bread as much as I do ❤
Eat. Enjoy. Love.