Paleo Sandwich Bread
- Number of Servings: 12
Ingredients
2 C Blanched almond flour1/3C + 1T Flaxseed Meal1t whole flaxseeds1/2t salt1t Baking Soda1/2C Arrowroot Powder6T butter (or Coconut Oil)4 Eggs1t Apple Cider Vinegar1/2C Greek Plain Yogurt
1. In a large bowl, mix the almond flour, flaxseed meal, whole flaxseeds, salt, baking soda and arrowroot powder.
2. In a saucepan, melt the butter adn let cool for 5 minutes
3. Whisk melted butter together with the eggs, apple cider vinegar and yogurt.
4. Using a rubber spatula, gently mix wet and dry ingredients to form a batter being careful not to over mix or the batter will get oily and dense.
5. Pour batter into an 8.5"x4.5" medium loaf pan greased or lined with parchment paper. Sprinkle top with whole flaxseeds.
6. Bake at 350 until a toothpick inserted into the center of the bread comes out clean, approximately 25 minutes
7. Let bread cool on a wire rack, cut into thin slices and serve
Serving Size: Makes 1 8.5x4.5 loaf
2. In a saucepan, melt the butter adn let cool for 5 minutes
3. Whisk melted butter together with the eggs, apple cider vinegar and yogurt.
4. Using a rubber spatula, gently mix wet and dry ingredients to form a batter being careful not to over mix or the batter will get oily and dense.
5. Pour batter into an 8.5"x4.5" medium loaf pan greased or lined with parchment paper. Sprinkle top with whole flaxseeds.
6. Bake at 350 until a toothpick inserted into the center of the bread comes out clean, approximately 25 minutes
7. Let bread cool on a wire rack, cut into thin slices and serve
Serving Size: Makes 1 8.5x4.5 loaf
Nutritional Info Amount Per Serving
- Calories: 316.2
- Total Fat: 27.3 g
- Cholesterol: 77.5 mg
- Sodium: 284.7 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 5.3 g
- Protein: 12.0 g
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