Earlier today I featured this post announcing my journey to healthier eating, and I gave you a sneak peek at this grain free sandwich bread I made over the weekend. I got the recipe from Elana’s Pantry.
I have one word for this bread…YUM!
It really is good.
Although it came out a bit on the small side because I used a slightly wider loaf pan. I think my pan is 4 inches wide as opposed to the 3.5 inches the recipe calls for. Every inch counts, right?
Anyhow, I’ll be adjusting to make this more user friendly for actual sandwich making. So stay tuned!
For now, give this recipe a try as is and let me know what you think.
2 cups blanched almond flour
2 tablespoons coconut flour
¼ cup golden flaxmeal
¼ teaspoon celtic sea salt
½ teaspoon baking soda
1 tablespoon coconut oil
1 tablespoon honey
1 tablespoon apple cider vinegar
Place almond flour, coconut flour, flax, salt and baking soda in a food processor, (I used a blender)
Pulse ingredients together
Then pulse in eggs, oil, honey and vinegar
Transfer batter to a greased Magic Line 7.5 Inch x 3.5 Inch Medium Loaf Pan. Bake at 350° for 30 minutes. Cool in the pan for 2 hours. Serve.
And there you have it. If you try it, let me know what you think.
* This recipe is gluten and grain free.
Thanks for stopping by!